“…alveolated crumb…”
Wednesday, 13 June 2007
And “bread” for the French had extremely stringent and precise connotations, well crusted with an alveolated crumb, kneaded from white flour and made by a slow and arduous process of fermentation and baking.
Extra points for using “alveolated.”
Hand’s down, the best bread I’ve had was from Parisian bakeries, although I didn’t have any French sourdoughs.
This home recipe does just fine, though, especially in the Guru’s renditions, although I’m certain that use of a home bread machine is anathema to the French concept of bread. I was fortunate to get the Guru to make me a loaf before he left for Apple doin’s in SF.