"Flute"

Made some the other day, very good. Used recipe from "Local Breads" Daniel Leader. Have had the book for 2 weeks now and have baked two of the breads. Hate to step on any copyrights so I'll give the percents.

Poolish 36

water 55

yeast 1

bread flour 91

corn flour 9

salt 2

The book is a great read of bread making in Europe and how the real breads are still being made.

Jim

Is a flute a particular formula or is it a particular shape?  

I think the latter, as noted at this site which describes it as being "twice the size of a baguette."

Also came across a bakery offering a pumpernickle flute.

It's a term that doesn't seem to pop up much in bread books.  Maybe one of our French members can chime in.

Found Corn flour at the local Whole Foods in Georgia. It's from Bob's Red Mill. From the label " We mill our Whole Grain Organic Corn Flour from whole yellow corn kernels with all the nutrients intact -- the germ, bran and endosperm." I guess there are other recipies one could use. I included the one I came across. And it is also a shape being shorter and thinner than a baguette. This info came from the above mentioned book and the French Baker who shared his formula.

Jim