Home Bread-Bakers v006.n066.5

Re: bread-bakers-digest V6 #61

"Michael Greenberg, MD" <mikeg@itsa.ucsf.EDU>
Wed, 31 Jan 1996 10:29:52 -0800
Here are my (jaded) answers to a few of Angie Fox's bread questions.

With regards to bread cookbooks, my favorites are the Tassajara 
Bread Book, which literally gets into the Zen of baking. Also, 
Laurel's Kitchen and The Enchanted Broccoli Forest (the 2nd 
Moosewood cookbook -- the purple one) both have excellent sections 
on baking. None of these, however, deals with machines.

As far as getting pizza onto the pizza stone, I sprinkle cornmeal 
onto the pizza peel (the big wooden paddle) and craft the pizza 
directly on the peel. This makes transferring to the baking stone 
quite simple. This also works great for baking free-form loaves of 
bread. As for how long to preheat a stone, the directions that came 
with mine suggests preheating for an hour. I don't always wait that 
long, but darn near close to it.

Finally, on the subject of loaf-slashing. I say slash. Use a very 
sharp knife or razor. I find that slashing allows some of the steam 
to escape, keeping the loaf from getting deformed. Don't worry. 
Bread's tough. You won't kill it.

Michael Greenberg
San Francisco