Re: Re: Breads

Makes sense if you are producing a product that has some of the flakiness of a croissant or puff pastry which requires pieces of butter incorporated into the dough without the butter being entirely absorbed by the flour.
Cathy

On Saturday, December 21, 2002, at 07:50 PM, Cersgarden@aol.com wrote:

In a message dated 12/21/02 5:27:06 PM, mtalt@hort.net writes:

<< .I

have a slab of marble >>

Marge, marble is what I was thinking of. The instructor of the bread class I
took so many years ago suggested this. My neighbor has a built in marble
slab he uses for bread making.
Ceres

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