Thanks! That makes sense. I'll be sure to try out your recipe next time I
make them. And if I ever run across some wooden or copper moulds, I'll
nudge and wink at my hubby until he gets the hint!!
Jenn. W.

--
If we do not change direction, we'll end up where we're headed.
-Lao Tsu

"H. W. Hans Kuntze" > wrote in message
...
Jenn wrote:

>[...] What is the purpose of keeping it 12 hours
>in the refrigerator, though? [...]
>
>
Hi Jenn.

It hydrates the flour (swells with the liquid) and relaxes any gluten.

And that is the method the bakers did it traditionally.

I'm pretty shure your muffin tins work just fine.

Copper or beeswaxed wood will make for a crisper crust.

--
Sincerly,

C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
http://www.cmcchef.com , chef<AT>cmcchef.com
"Don't cry because it's over, Smile because it Happened"
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