Quote:
Originally Posted by applesoffh
Can't get good crusty bread from an electric oven, and all the stores have electric, not gas, for baking. Also, the crust on bread is formed by spraying the bread with a tiny bit of water before baking. Some bakeries use baking stones or bricks in the oven when making bread. Once in the oven (or, even better, brick oven with wood fire) the gas heat makes the water evaporate and a crust is formed. For whatever reason, it just doesn't work with an electric oven.
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Makes sense. I haven't baked bread in years.
My father's eldest brother married the daughter of one of the original owners of Parisi Bakery on Elizabeth Street in New York City.........Little Italy.
It's still a family owned bakery.
They were also on Mott Street. Have been in business 100 years.
My grandmother would also send her daughters down to Ferrara's on Grand Street??
The only thing my husband misses about New Jersey is the bread.
We've been up here 43 years and it's a wasteland as far as bakeries go.
The super markets aren't quite the same.
In Italy, my grandmother's family also owned a flour mill and were bakers of bread. It was destroyed by an earthquake in the 1970's.