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Kenneth
 
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On Sat, 12 Feb 2005 21:45:14 -0700, Samartha Deva
> wrote:

>Also - contrary opinion to Kenneth, I don't use parchment. My thinking
>is that a bakery which bakes hundreds of loafs in one run using
>parchment on stones - can't imagine that. Maybe for cookies but for
>bread on stone tiles...??


Yup...

I use parchment (actually Silpats) for my leaf fougasse.

These are savory flat breads that are cut to a rather
elaborate (leaf-like) shape before they rise. Once they have
risen, I have found no other way to get 'em into the oven
without the shape distorting completely.

I suspect that there is another way, but I have never found
it.

All the best,

--
Kenneth

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