"Bertie Doe" > wrote in message
...
>
> "Del Cecchi" wrote in message
>>
>> "Bertie Doe" wrote in message
>
>>>
>>> "Sky" wrote in message
>>>> Pete C. wrote:
>>>>>
>>>>> Bertie Doe wrote:
>>>>> >
>>>>> > Hi Dee, JT and Wayne.
>>>>> >
>>>>> > I wonder if I can pick your collective on things linen. I've
>>>>> > just received a
>>>>> > couple of bread books from Amazon used re-sellers. The
>>>>> > chef/authors suggest
>>>>> > using linen for proofing sourdough, although you can use
>>>>> > cling.
>>>>> >
>>>>> > The local village 'linen' shoppe, has loadsa brightly coloured
>>>>> > table
>>>>> > napkins, tea towels etc, kinda boutique-style, with prices to
>>>>> > match. There
>>>>> > are a couple of linen shops in the big city, but what should I
>>>>> > be asking
>>>>> > for? I guess most will suggest 'non-dyed heavy duty linen'.
>>>>> > I'd be surprised
>>>>> > if non-dyed is available, but the question is, does this
>>>>> > matter, if you're
>>>>> > baking at 400F/200C?
>>>>> >
>>>>> > Bertie
>>>>>
>>>>> Fabric store for bulk fabric, not a "linen" store for finished
>>>>> goods.
>>>>
>>>> Perhaps look for undyed 'canvas' at the fabric shop??? IIRC,
>>>> linen is
>>>> made from flax.
>>>>
>>>> Sky
>>>
>>> Looks like there's no need for me to go online for dough proofing
>>> linen. I was in a local shop, that specialises in kitchen
>>> equipment. The assistant showed me lots of 100% cotton cloths and
>>> towels. I said I need linen (flax) as dough sticks to cotton.
>>>
>>> "Agh, you mean 'glass linen'" said she. They're 61% linen flax and
>>> 39% cotton and measured 31" x 19". They are made in the Czech
>>> Republic and cost £3 / $4.40 each. Well I bought one, cut it into
>>> two pieces and tried it on some fairly moist dough starter I had
>>> in the fridge and it works!!
>>>
>>> Obviously you need to dust the contact surface of the linen with
>>> some dry flour first. It has the words 'Linen Union Glass Cloth'
>>> written in large friendly letters. I guess the are handy for
>>> drying bar glass and doesn't leave smears of fluff behind.
>>>
>>> They are stiffer than the normal kitchen 'drying towel' but I
>>> guess not as stiff as the couches mentioned by Dee, for baking
>>> baguettes. I wonder if there are any combustion temperature
>>> figures on the net, for natural fibers?
>>>
>>>
>> I don't think you put the cloth things in the oven. You roll the
>> dough off onto a peel and slide it onto the stone in the oven, or
>> you roll it off onto parchement on a sheet pan.
>>
>> del
>>>
>
> Agh thanks del, I guess linen baked at 450F/225C would soon burst
> into flames. I haven't tried making baguettes yet, I assume the
> folds in the linen, stop the expanding dough, from sticking
> together?
>
>
I think the idea is to make "troughs" in the cloth for the dough to
rest in and maintain its shape. Julia Child did a show where she put
the dough in some kind of cloth like a dishtowl and made a sling which
she suspended by closing the top in a drawer. I can't find a
reference or clip of that however.
A description of her process is in Mastering the art of French
Cooking, vol 2 which has been posted at
http://www.cyber-kitchen.com/recipes/French_Bread.htm
good luck.
>