Bakers Journal

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Mastering the art of the French baguette


October 9, 2008
By The Charleston Post & Courier

Oct. 9, 2008 — First there is pale, flour-dusted dough, then the steam, the heat and,
finally, the crack as the bread is slipped onto the rack to cool.

Oct. 9, 2008 — First there is pale, flour-dusted dough, then the steam, the heat
and, finally, the crack as the bread is slipped onto the rack to cool. The
crack is the magical sound of the hot bread hitting the cold air as it
is released from the oven. It is the sound that resonates in the early
dawn when leaving a French village bakery with hot bread under one's
arm, unwrapped, ready to be taken home for breakfast. It is a sound I
heard every morning when I lived in France and hadn't heard since until
recently. | FULL STORY


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