tag:blogger.com,1999:blog-8814165.post6201574652470859635..comments2024-03-21T07:01:34.573+01:00Comments on Anne's Food: Cold-risen BreadAnnehttp://www.blogger.com/profile/18224478760304481724noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8814165.post-54643260648241152432007-08-19T06:50:00.000+02:002007-08-19T06:50:00.000+02:00Hi Anne! I don't know about making them from scrat...Hi Anne! I don't know about making them from scratch, but I'll ask my co-workers on Monday!Jellyhttps://www.blogger.com/profile/17527405263030519383noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-78967724783759075272007-08-18T10:54:00.000+02:002007-08-18T10:54:00.000+02:00Anna - thank you, one of those little things that'...Anna - thank you, one of those little things that's hard to pick up for a foreign speaker, I suppose :) I've kept to writing "rise" instead - it's more close to the Swedish translation, anyway. <BR/><BR/>Jelly - I did, and they were delicious!! I wonder if they're hard to make from scratch, do you know?Annehttps://www.blogger.com/profile/18224478760304481724noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-35489875224384160282007-08-18T05:31:00.000+02:002007-08-18T05:31:00.000+02:00This is excellent. I do agree that long proofing i...This is excellent. I do agree that long proofing is really good for bread! :)Anhhttps://www.blogger.com/profile/09712039473488252840noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-28349065640371697742007-08-18T01:21:00.000+02:002007-08-18T01:21:00.000+02:00Did you ever make sesame buns?? Just wondering!Did you ever make sesame buns?? Just wondering!Jellyhttps://www.blogger.com/profile/17527405263030519383noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-1558277866644742362007-08-17T19:15:00.000+02:002007-08-17T19:15:00.000+02:00Just a small correction: bread and dough are proof...Just a small correction: bread and dough are proofed, not proved. The process is called "proofing" and not "proving". Too bad many sites are using the incorrect vocabulary and then it trickles down and becomes the norm, it seems. In any case, an excellent recipe and I approVE of cold PROOFING. My baguettes are exquisite after I cold proof the dough.<BR/><BR/>Happy weekend! And thank you.<BR/>AnnaAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-8814165.post-10147144883461643382007-08-17T19:08:00.000+02:002007-08-17T19:08:00.000+02:00Oh, this is just perfect for those hot, hot days w...Oh, this is just perfect for those hot, hot days when you want maximum flavor with minimum fuss. I must give it a try.<BR/><BR/>Cheers!Almost Vegetarianhttps://www.blogger.com/profile/05683148210713486393noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-66389178177939120772007-08-17T14:08:00.000+02:002007-08-17T14:08:00.000+02:00I have stopped using warm milk(or water or whateve...I have stopped using warm milk(or water or whatever you choose as liquid in bread of yeasted pastries) completely since slow proving does enhance flavour. <BR/>Cold-risen bread is also convenient in that it makes you feel as if it is not as arduous as it might seem if you did it all at one time.Jessicahttps://www.blogger.com/profile/15132049392554019770noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-57972866467561903952007-08-17T14:03:00.000+02:002007-08-17T14:03:00.000+02:00That bread looks delicious!That bread looks delicious!Juliahttps://www.blogger.com/profile/13609950740271142144noreply@blogger.comtag:blogger.com,1999:blog-8814165.post-70450880283589817002007-08-17T08:57:00.000+02:002007-08-17T08:57:00.000+02:00You learn a new thing every day - on this blog at ...You learn a new thing every day - on this blog at least!.<BR/>I will try this out.<BR/>CharlotteAnonymousnoreply@blogger.com