However, appeared at the first washing process (before the first back-commissioning) rust stains on the rounded corners on. Since the inner part (where the bread is indoors) but was not affected, I had refrained from returning. If the rust worsen over time, the review will of course be supplemented / modified.
Furthermore, it is a bit 'spoiled'. The three wells are not at the same level. It rocks a little. What, however, has so far not hindered me in baking.
The sheet is perforated throughout. The sizes of the product description agree with the delivered goods. Height: 3 cm.
Included are two recipes for French baguette and onion baguette in English, French, Italian and German. I have tried only the first recipe for French baguette. It is (to say the least) a little tricky and is only suitable for long-term plan of Creation:
First, a dough of different sorts of flour, salt, yeast and water is created, which is sprayed with oil and is in a refrigerator overnight. The main dough is kneaded and mixed the following day during the machining process with the dough. And again it's all about in the refrigerator overnight. Only the next day is done, the actual baking process! In short, who spontaneously want to enjoy a baguette, will not be happy with this recipe. The description of the processing steps is very detail joyfully. Knead now 10 minutes, then again briefly knead (about 30 seconds), etc. etc. Similarly, the baking process: So in the style of. Only 2 minutes at 250 ° bake. Again sprinkle with water and after a minute bake again Brush. Reduce oven temperature to 230 ° ... etc. etc.
After all, you can shorten the manufacturing process at the second time, by withdrawing a portion of the dough to keep it as a sponge.
A simpler (and faster) Baguette variant can be found incidentally on page 54ff in bread for connoisseurs: 53 Variations. There with pictures of the work steps.
