Not much of a baker...used several bread machines with good luck but
this weekend I'm going to do my first "real" bread. Have chosen one of
Beard's recipes for a French "style" freeformed bread. I don't have
baking tiles but I do have a cast iron skillet about the size of New
Jersey. How would this fare in place of the baking tiles? Also, I've
made handmade pasta....how will the "texture" of the dough (when being
Thanks in advance.
You wanna measure, or you wanna cook?