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Modemless!!!
this is aweful--my modem concked out which means i have no internet access except on my laptop and it's not a secure network. the worst part is that time warner isn't coming for three whole days. so please don't expect to hear from me much before the weekend IF they fix it when they get here.
i'm delighted to see many of you are answering eachothers questions brilliantly and helpfully which makes me feel less bad.
and marilyn thank you so much for the video which just arrived!
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i would add a little honey which browns faster than butter. let us know if it works for you.
Reply to this Posted by: Rose Levy Beranbaum | May 6, 2007 3:50 PM #
Rose, I live in Costa Rica at an altitude of about 5000 feet. I use a gas oven and have checked the oven temp for accuracy. It's OK. I have tried baking the bread anywhere from 375 to 500 degrees F. I am trying to make baguettes and while the bread tastes fine, it just won't get color. I am using Julia Child's basic french bread recipe and can only get all purpose flour here in Costa Rica. My other breads like Challah and whole wheats turn out OK. I have used fresh cake yeast and dry yeast of different brands. I haven't tried putting any sugar in the bread, but will consider it if necessary. I am an experienced bread maker and have always been capable of making french baguettes similar to those found in Paris. I miss them as part of the appeal is the appearance. Can you help???
Reply to this Posted by: Don | May 6, 2007 11:31 AM #