tag:blogger.com,1999:blog-3629569640654321377.post5493798762829657177..comments2024-03-10T16:50:29.208-04:00Comments on Foodie at Fifteen: Bread RevisitedNick Nhttp://www.blogger.com/profile/03216218929986137536noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3629569640654321377.post-69447000334368994092009-02-02T14:49:00.000-05:002009-02-02T14:49:00.000-05:00I used this method for the baguettes and must say ...I used this method for the baguettes and must say it was incredibly helpful! They turned out great and I am no longer intimidated by baguettes. Best of luck!<BR/><BR/>http://primesolid.com/chris/bread.htmlMaikenhttps://www.blogger.com/profile/14866757219677381724noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-60574707636257238292008-11-09T16:52:00.000-05:002008-11-09T16:52:00.000-05:00thanks xoconostle, the recipe is on ideas in food ...thanks xoconostle, the recipe is on ideas in food blog if you want it.<BR/><BR/>chef, being more of a savory cook, it took me a while to accept that, but i think i got it now.Nick Nhttps://www.blogger.com/profile/03216218929986137536noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-80673218587662330202008-11-09T14:31:00.000-05:002008-11-09T14:31:00.000-05:00The bread looks pretty awesome, dude. You have to ...The bread looks pretty awesome, dude. You have to get into that "chemist's" frame of mind when making bread. It was one of the hardest things for me to learn. Always taste your raw dough for salinity, too. you can always knead a little more in if needed.CHEFhttps://www.blogger.com/profile/12883835262821809870noreply@blogger.comtag:blogger.com,1999:blog-3629569640654321377.post-1198268000968279582008-11-06T17:34:00.000-05:002008-11-06T17:34:00.000-05:00You *should* be proud of these results. The photo ...You *should* be proud of these results. The photo of your perfect-looking focaccia is making me hungry!Anonymousnoreply@blogger.com