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From: titley@btnix.UUCP (Nigel Titley)
Newsgroups: net.wanted,net.cooks
Subject: Wanted: info on <real> french bread
Message-ID: <43@btnix.UUCP>
Date: Mon, 10-Mar-86 11:46:42 EST
Article-I.D.: btnix.43
Posted: Mon Mar 10 11:46:42 1986
Date-Received: Sat, 15-Mar-86 22:32:40 EST
Organization: British Telecom, Ipswich, England
Lines: 31
Xref: watmath net.wanted:8394 net.cooks:6232


     My wife is French, we live in England.  She very much misses being able
     to buy proper French bread (what they call  French bread  over here  is
     just ordinary white "english" bread, made up into the baguette  shape).
     The characteristics of french bread appear to be:

	1)      Good crunchy golden crust
	2)      More open texture
	3)      Slightly more salty
	4)      Goes stale very quickly

     Given these differences we decided there are several differences in the
     manufacturing process.  We postulate the following:

	1)      Soft wheat flour instead of hard wheat
	2)      Once proved instead of twice
	3)      More salt
	4)      Egg glaze on crust
	5)      Rapid, high temperature (gas mark 9) baking

     Attempts to make it have only proved  to be  a partial  success (I  can
     manage normal white bread without a problem).

     The question is, does anyone out there  in netland  know anything  that
     might help us?

     Mail me and I'll summarise if anything comes of it.

     Nigel Titley

     ..ukc!btnix!titley