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April 17, 2009


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Dianne Jacob

Hi Kathy,

I enjoyed reading your posts, especially the one on ordering Easter chocolates. Quel horreur! I would be right there with you, mangling the words.

Sounds like you're on a wonderful adventure and I look forward to reading more about it.

Amy-Jo Tatum/Bride Chic

Wonderful reading your work. The blog looks fantastic!

Food Lover Kathy

Karina, Moshe (he's a boulangere also), and I discussed bread making at home today. Here are some added suggestions for making this bread:

1) After forming the baguettes, proof (let the bread rise) again for about an hour.

2) It's best to use a pizza stone as your baking sheet. If you don't have one, heat your baking sheets, and add the baguettes directly onto the sheet while it's still in the oven.

Jozee Pizzurro

Could you please send some of your baguettes out my way? We don't have anything like it in my area. Oh sure, I suppose I could attempt to make my own by following your recipe but with my baking "skills" they would come out as hard as a rock. Oh, well, got to go to Paris just for the baguettes alone. Jozee

Paula Aiello


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