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July 27, 2004

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Comments

Cathy

What a beautiful loaf Alberto! I recently bought a baking stone and a peel. I'm very happy with the baking stone, but I didn't have much luck using the peel. I guess I didn't use enough flour, because the dough stuck. I had two loaves (which was probably too much to have on a peel that size) so it was a bit of a mess. I should have taken a picture of the finished loaves - they were pretty funny looking! How much flour would you say you put on the peel? I'm tempted to try parchment instead of flour.

Alberto

Cathy,

Thanks. I had a few problems the first times too, using a peel sounds easier than it is if you've never tried. I would start with parchment first, sprinkled with cornmeal or semolina. Once you feel comfortable with that leave out the parchment and use either a generous amount of cornmeal, or flour and cornemal. In both cases you can brush the excess off after baking. In any case I'd do one loaf at a time, but maybe you're not as clumsy as me :-).

Dave

Nice looking loaf Alberto. Where did you get your banetton?

Theresa

Seems like chestnut flour is a main feature in both this and your castagnaccio. Is it easy to find? I wonder if it's not something you have to buy from specialty shops?

Alberto

Dave, thanks. I got my banetton, a simple reed one, and a few other basic backing tools from a German internet shop called Hobby Baecker Versand ( http://www.hobbybaecker.de/ ), which I love/hate. They have a good-priced choice of basic equipment but the bulck of their backing catalog is bread mixes, which are blasphemy to me.

Theresa, in Italy it is not too difficult to find, big supermarkets and any backing/pastry ingredients shop will probably have some. Here in Germany I've never seen any, even in health-food shops, which usually carry many kinds of "alternative" flours.

Robin Clark

Albert: I've just returned from a trip to Europe (mainly Germany) and was searching for a Frankfurt Green Sauce recipe and came to your web site. Love the web site! (although I must admit your cooking skills are vastly superior to mine).

While I was in Germany I ate a fantasticly dark, very dense bread - not a rye. I've looked for "black bread" recipes on the Internet without success (they all contain caraway seed). Have you any idea what kind of bread I am talking about and where I could find a recipe?

Thanks for your help -

Robin Clark

Alberto

Robin, there's so many different breads in Germany that it's hard to reply straightaway. A couple of questions to try and reduce the number of possible candidates:

-was it a grain bread?

-do you know the German name of the bread you're looking for?

-where in Germany did you have this?

Imminent

Hi there! Your bread recipe sounds delicious. I am from Sweden and I am having a hard time understanding what the ingredients are :) What is wheat germ? And with starter you mean sourdough?

Alberto

Imminent, sorry for the cryptic ingredients ;-). The starter is indeed sourdough.

Wheat germ is the "embryo" within the seed, which is lost during milling: it is particularly rich in vitamin E, oils and minerals but since it can turn rancid easily it is removed. You can do without it, though it does add a little extra nutty taste. Here i Germany it is quite easily found in healthfood stores.

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