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On 01 Sep 2004 19:32:36 GMT, pamnone (Wcsjohn) wrote:
>>
>>>The important thing about the Gosselllin techique is that there is as little
>>>fermentation as possible during the fridge rest.
>>>
>>>John
>>
>>Hi John,
>>
>>Are you basing you interesting comments on something other than
>>Reinhart's description?
>>
>>I ask because his version adds the (commercial) yeast at the start.
>>
>Correct and that's the way I normally make that bread.
>
>
>>Why do you believe that the purpose of the cold temperatures is to
>>decrease fermentation?
>>
>>Thanks,
>>
>>--
>>Kenneth
>>
>I don't think that's the only reason for the low temperatures but I do know,
>from inadvertent experiment, that a fridge rest after fermentation does not
>impart the characteristic deep, sweetness, thin crust and glorious colour of
>Pain a l'Ancienne
>
>John
Hi John,
Thanks for your comments. It really is a wonderful bread.
When I did it initially, I used ice water, but had the other
ingredients at room temperature. Then, it hit me that I could keep the
dough temp even lower by putting some flour in the freezer before
assembling the dough. I never did a side by side comparison, but they
sure are delicious...
All the best,
--
Kenneth
If you email... Please remove the "SPAMLESS."
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