I get requests from time to time from travellers to my humble Web Bread site
which is primarily for sharing original and traditional recipes.
Perhaps some readers on this great list can provide some answers!
---------- Forwarded message ----------
Date: Tue, 30 Apr 1996 14:22:43 -0300
From: Nick DiBiase <firstname.lastname@example.org>
Subject: Italian Bread Help
I've been in search of the following; a recipe for Italian bread like
the kind you get at an Italian baker. I've read it and seen it all.
All recipes end up with a bread that is typically heavier than what
you get at an Italian place.
I'm looking for a technique that yields a light crust with a very
light body (typical of good Italian bread).
I believe the problem is in the ingrediants. As it is I buy commercial
flour because the stuff at stores can't cut it.