Question about baker's bread couche

L

lana-in-fl

Well-known member
I just came here to post the cake recipe above, but of course started browsing, and catching up. Sally's post about the bread led me to the site with the baker's bread couche. That's exactly what my FIL used for his bread, though he made 40 loaves at a time in his brick oven. The web site says that this gives a crispy crust. My bread used to be crispier, but now is coming out very soft. I was going to put a pan of hot water in the oven next time, and use harder flour, but now I'm wondering whether to buy this as well.

The thing is, you can't wash it. And I live in Florida. The land of mold, bugs and fermentation. So, can I wash it just in water? Or should I keep it in a plastic bag in the freezer? It's expensive, so it's got to last.

http://www.pastrychef.com/BAKERS-BREAD-COUCHE_p_2010.html

 
I do wash mine with warm water.... (more)

until there is no sign of flour in it

then I place it in a VERY low oven to dry any residual moisture - what I do is wash the banetton after the bread is baked and cooling, i wait until the oven is off and just barely warm and place it inside

just don't forget it there and turn the oven on the following day smileys/wink.gif

I know the usual advice is never to wash it, but I did that with my first banetton and it got disgustingly dirty with mould growing in the crevices, even though we do not live in a humid climate

I wash my bannetons, and I wash my mushrooms... so there!

;-0))))

 
I wash my mushrooms too. I do not find that they soak up water and will not brown

I have a mushroom brush, it is very soft, I put a little water on it and gently brush away any dirt, then place on a paper towel. Brush can be rinsed every few mushrooms and water shaken off. Works like a charm.

 
indeed....(more)

it's one of my pet peeves, the way 99.99% of chefs and cookbook authors insist that mushrooms are like sponges, when they are not. You can weigh them, add them to a bucket of water, let them there for one hour if you like and drain them. THey will weigh the same, plus a tiny amount of residual water sticking to the surface

 
It's kind of like the "drive by media" they look, make an opinion, and it is usually wrong!

Mushrooms look like they would be sponge like, but I do not share that opinion. When they begin to cook, and brown, then they begin to soak up all those lovely flavors, such as butter, wine, broth and aromatics. They are so good with tarragon.

 
I also smile inside....

... when people go on and on about omega-3, and I know that 99% of them have no idea what omega-3 means or why would it be good. They are simply repeating a mantra that makes them feel good and "knowledgeable" .

or... this stuff has essential amino acids.....

sit down here with me, my friend - do you know what is an essential amino acid and why do we need it?

of course, I'm being a bit too sarcastic. I guess it's a good thing that people are interested in nutrition and making better decisions. But, if I'm going to talk about something in front of a camera, I prefer to know the subject as deeply as possible.

Make an exception to Alton Brown, he clearly does his homework.

 
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