Comments on: {BBB} Pane Francese

By: Jude

Jude — Wed, 01 Apr 2009 03:26:12 +0000

Baking bread is definitely a commitment. Takes so much time to make but the results are always worth it, isn’t it?

By: Christina

Christina — Tue, 17 Mar 2009 03:38:45 +0000

Looks delicious, Gretchen!

By: Sara

Sara — Tue, 17 Mar 2009 03:13:03 +0000

They look gorgeous!

By: MyKitchenInHalfCups

MyKitchenInHalfCups — Mon, 16 Mar 2009 21:36:08 +0000

Oh Gretchen my heart fills for all the changes you are going through right now. My feeling is there is much that happens between everything you touch right now is an adjustment and re-alignment for you. Your bread is gorgeous.

By: Wendy

Wendy — Mon, 16 Mar 2009 19:17:10 +0000

Your loaves look wonderful. I love baking bread it is so cathartic and intuitive.

By: snooky doodle

snooky doodle — Mon, 16 Mar 2009 19:00:55 +0000

these look great

By: Caitlin

Caitlin — Mon, 16 Mar 2009 17:14:39 +0000

They look absolutely wonderful, but then again I have a perennial problem of spreading loaves. I agree on feeling the dough for when it’s done – the more I bake, the more I do that and just ignore the exact amounts.

By: Lynn

Lynn — Mon, 16 Mar 2009 15:31:43 +0000

It must be quite a change to bake in a different climate at a different altitude. I’m sure it’ll take a bit to get things adjusted just right. Your bread looks very tasty, which is what counts.

By: Breadchick Mary

Breadchick Mary — Mon, 16 Mar 2009 13:00:08 +0000

Oh Gretchen, those loaves are so fantastic looking! I agree that routine in bread baking is important for your sanity. I’m glad you are finding the kneading vibe again.

By: Natashya

Natashya — Mon, 16 Mar 2009 12:09:20 +0000

Amazing what a new climate will do for baking. I always have to adjust a little for my Canadian climate, which for most of the year is cool and dry. (Until summer, which is hot and humid) Makes a huge difference in baking.
Your bread looks really tasty, and the shape of the slices make it just perfect for dipping into soup or using for crustini.
Mine spread rather than rose as well, I find that to be the case with breads without additional yeast in my kitchen.
So exciting that you have 2 more chefs hanging out – more great breads to come!