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Comments on ...an endless banquet: Mile End Birthday Auxiliary





Updated: 2017-12-08T11:44:33.974-05:00

 



thanks for posting the recipe. i lost the CI Issu...

2006-08-17T10:47:00.000-04:00

thanks for posting the recipe. i lost the CI Issue that had it.



Ah a 'Pissaladiere' another little gift from Prove...

2005-06-10T23:29:00.000-04:00

Ah a 'Pissaladiere' another little gift from Provence, just like a delicious 'Tapenade' and so darn good especially for a summer picnic !!!



For this dough, I let it rise for an hour and a ha...

2005-06-10T11:12:00.000-04:00

For this dough, I let it rise for an hour and a half. You could do an overnight rise in the fridge, but the toppings are so strong in flavour, you might lose the extra rise amid the anchovies.

I used Five Roses unbleached flour, a baking stone, 500 degrees in a regular oven, no steam was faked.

For other more complicated loaves, see our sourdough posts... There I did everything from misting the loaf with water, adding ice cubes to a tray beneath the stone, rising 8-24 hours in the fridge, using whole wheat and rye flour...

I just read about a technique of proofing a loaf underwater. I will keep you posted.

m



*grins* i've lurked and lurked and nowi'll lurk a...

2005-06-10T09:53:00.000-04:00

*grins* i've lurked and lurked and now
i'll lurk and post...

more bread details. did you, for example,
give the sponge to time develop some flavor?
what flour did you use?

did you use a stone? how hot did you bake? 475?
convection or simple oven? did you fake steam
injection in any way?



Weird, Marc and Christine made a veggie one of the...

2005-06-08T02:50:00.000-04:00

Weird, Marc and Christine made a veggie one of these when I met them in Lancaster.

One thing I forgot to mention is that some blades for the processor are down at the Aut. Vaud. place, along with a waffle iron. I'd to hear what happens with that....