Good morning all !
I have Corian counters and had difficulty shaping baguettes due to working on a surface that was too smooth. I imagine that others who have granite or Formica have similar issues. I can put a slab of laminated maple on top which works just fine but makes the working surface higher than I want it. I can also apply a thin slurry of flour/water to the counter and let it dry, which is about the same as wood from the perspective of surface friction but it does take a little time to get it ready and also time to clean-up when I am done.
I am looking for other alternatives.
I ran across this blog post yesterday and it got me interested. The blogger, theinversecook, used a wooden baking frame to make his very straight sided heavy rye bread. Since I can't seem to locate a Pullman pan anywhere nearby (online they cost an arm & a leg to ship up from the states) I thought maybe this would make a decent substitute.
Bonus points for having the ability to make it any size I may darn well want.
- I see lots of people promoting Sourdough International's dry cultures on this forum; has anyone had any negative experiences with their cultures?
- Has anyone had any luck with dried cultures from any other companies?
I recently inherited (pinched, I mean) a beautiful antique wooden bread kneading bowl from my mother. I've recently begun to start making bread, so the timing was fortuitous. My mom tells me it's very old, she and dad got it for a wedding gift (40 years ago!). She used it when I was a kid for salad and serving. It's in good condition, without splits or cracks from drying out... except for the worm holes....
Wonderful pizzas at Trio. My favorite is the Margherita, so simple, yet so tasty. The dough is chewy on the inside, crisp on the outside, with full flavor. My favorite thing about the crust are the areas of that great, ever-so-slightly burned color you get from a wood-fired oven.