Introduction and French rolls
Hi all! I'm a 72 year old retired accountant/finance manager who lives on The Gold Coast, Queensland ( beautiful one day, perfect the next!) I found this web site while looking for a recipe for French bread rolls and somehow got embroiled in a discussion about Cornish pasties and meat pies. What an active forum! For a few days there my inbox was stuffed with mail about these things - brilliant.
Anyway I am still looking for a recipe for rolls that have a soft almost silky texture that I always associate, maybe wrongly, with French bread. I now know what crumb means so I can tell you that the crumb I am looking for does not look like the full of holes plastic sponge we use to wipe the sink that seems so popular but as I said soft, silky, no holes. Could someone point me in the right direction please
Many regards, John