Re: Bread With Holes

* Ed Bechtel <[EMAIL PROTECTED]> 2003-12-02:
> Charles, Janet,
>
> After 3 hour rise, very lightly formed loaf and let it rise in one of those two
> loaf metal french bread pans shaped like gull wings.  I lined the pan with a
> canvas cloth (for rolling pie crusts), moderately dusted with rice flour. 
> After a 30 minute rise flipped the loaf over onto parchment hoping the floured
> crust would hold its shape better.  Proofed another 30-45 minutes.

Why?  I typically allow my shaped loaves to rise in a canvas sling
suspended from a wooden dowel on each end.  This would be similar to
your canvas & baguette pan technique.  However, I load the loaves into
the oven as quickly as possible after removing from the canvas to
minimize spreading.  The only problem I have with this technique is
that higher hydration loaves sometimes stick to the canvas a little.

The thing I particularly like about Iggy's Francese (besides the flavor)
is the translucent quality of the crumb.  Hard to tell from your
pictures if you acheived that at all.

-- 
Steve W
s (dot) wal (at) verizon (dot) net