tag:blogger.com,1999:blog-21995818.post2619492817266727715..comments2023-10-22T17:07:37.075-05:00Comments on breadbasketcase: Pane di ComoAnonymoushttp://www.blogger.com/profile/15187362927261194164noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-21995818.post-62983980332963619332007-06-12T18:16:00.000-05:002007-06-12T18:16:00.000-05:00Melinda,I wasn't thinking of your brioche, but I g...Melinda,<BR/>I wasn't thinking of your brioche, but I guess I could have been. You may well be the only person on earth who has ever compared a perfectly lovely loaf of bread to a scrotum.Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-954503109484773322007-06-07T02:53:00.000-05:002007-06-07T02:53:00.000-05:00Are you referring to my recent brioche as a 'not p...Are you referring to my recent brioche as a 'not perfect result' Marie? It is funny.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-21995818.post-21263337939938351952007-06-06T22:55:00.000-05:002007-06-06T22:55:00.000-05:00Thank you Marie, I really value your opinion. The...Thank you Marie, I really value your opinion. The Italian Bread Baker will be my next purchase. When I first flipped through the BB I thought it was too complicated but after baking about a third of the recipes it really isn't complicated at all and have learned more from that book than any other cookbook I have. It's great to try a recipe which requires more technique with confidence.doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-8049782925436573662007-06-06T18:24:00.000-05:002007-06-06T18:24:00.000-05:00Melinda,I'm not unhappy with them, but I am a perf...Melinda,<BR/>I'm not unhappy with them, but I am a perfectionist and would like to try to improve their looks. Besides, a not-perfect result makes for a better story.<BR/><BR/>Doughadear,<BR/>I really like The Italian Bread Baker. I've had it for years, and it always looked too complicated when I looked at it, so I never made much use of it. Her recipes are really shortened (much shortened) versions of many of Rose's techniques, so after you understand those techniques, it's easy to use. I toyed with the idea of baking my way through the entire book, but it's got more recipes than TBB.<BR/><BR/>Breadchick,<BR/>Thanks for the hints! They sound really valuable.<BR/><BR/>Chubbypanda,<BR/>The banneton or the book?Mariehttps://www.blogger.com/profile/13183158217378477758noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-79044971448431553712007-06-04T19:49:00.000-05:002007-06-04T19:49:00.000-05:00Something just made my Christmas list.Something just made my Christmas list.Chubbypandahttps://www.blogger.com/profile/12930326230203564199noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-53915486394195666782007-06-04T19:16:00.000-05:002007-06-04T19:16:00.000-05:00I second Doughadear's question. I too have been e...I second Doughadear's question. I too have been eyeing but promised MBH no more new cookbooks until I've cooked something out of the last 36 I bought. In regards to your banneton experience, I too had trouble for the first few loaves I made. Then a friend from France gave me a tip. She kneads the dough until you think it is ready, let's it rest about 10 minutes to absorb flour and relax. Then comes back and kneads again, adding flour as needed to get it to the just sticky mode, let's it rest again for about 5 minutes and if it is still at the same just sticky placed puts it into the banneton. I found that while it was a bit more work it was worth it in in regards to having the loaf keep it's shape. Another trick I have adapted for flipping mine is to flip onto a prepared with baking spray/corn meal cookie sheet with no edges (cookie sheet on top, banneton still in place), open oven door, pull off benneton, and gently slide the loaf onto my hot quarry tiles. Seems to give the loaf less time to flatten out before the oven spring comes into play. Let us know how your next batch comes out, because you are right, no matter how they look it is how they taste that matters and yours are lovely.breadchickhttps://www.blogger.com/profile/04376772267923924607noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-18391209122538707992007-06-04T13:18:00.000-05:002007-06-04T13:18:00.000-05:00In the last few months I have purchased about eigh...In the last few months I have purchased about eight new cookbooks. The Italian Baker is one I’ve been eyeing and since I’m in a bread cookbook buying frenzy would love your opinion if I should purchase it as well. I would really value your comments. <BR/>The Pane di Como looks wonderful. I think the split gives it character.doughadearhttps://www.blogger.com/profile/18107772878761525846noreply@blogger.comtag:blogger.com,1999:blog-21995818.post-81734643356798523442007-06-04T02:54:00.000-05:002007-06-04T02:54:00.000-05:00I think they are cute too. Taste is important. I t...I think they are cute too. Taste is important. I think it turned out a winner!Anonymousnoreply@blogger.com