Scribd Logo
Upload

Welcome to Scribd!

  • 17 views

    French Love Recipe

    Uploaded by

    Jon Snow
    A comedic recipe for the creation of "Love", supposedly a French cheese bread (or perhaps not cheese, this is not mentioned in the document) made in TeX. A historic document that I believe will be heralded for ages.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    French Love Recipe

    Uploaded by

    Jon Snow
    17 views3 pages
    A comedic recipe for the creation of "Love", supposedly a French cheese bread (or perhaps not cheese, this is not mentioned in the document) made in TeX. A historic document that I believe will be heralded for ages.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    A comedic recipe for the creation of "Love", supposedly a French cheese bread (or perhaps not cheese, this is not mentioned in the document) made in TeX. A historic document that I believe will be heralded for ages.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    17 views3 pages

    French Love Recipe

    Uploaded by

    Jon Snow
    A comedic recipe for the creation of "Love", supposedly a French cheese bread (or perhaps not cheese, this is not mentioned in the document) made in TeX. A historic document that I believe will be heralded for ages.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 3

    Recipe for Love (French Bread)

    French 16th century


    August 24, 2015

    Part 1

    Make like regular bread, but before baking add french vanilla ice cream.

    Part 2

    Make sure to bake for slightly longer, as the French vanilla must melt.

    Part 3

    For extra taste, manufacture a baguette. Baguette details are given below.

    Baguette Details (from Wikipedia)

    The baguette de tradition franaise is made from wheat flour, water, yeast,
    and common salt. It does not contain additives, but it may contain up to 2%
    broad bean flour, up to 0.5% soya flour, and up to 0.3% wheat malt flour.
    Standard baguettes however may contain a certain number of additives. Depending on those used either in the original flour or those added separately
    to the bread ingredients, a baguette ? or any other French bread ? may not
    be considered vegan or kosher.
    While a regular baguette is made with a direct addition of bakers yeast,
    it is not unusual for artisan-style loaves to be made with a pre-ferment or
    poolish, biga or other bread pre-ferments to increase flavor complexity
    1

    and other characteristics, as well as the addition of whole-wheat flour, or


    other grains such as rye.
    Baguettes are closely connected to France, though they are made around
    the world. In France, not all long loaves are baguettes; for example, a short,
    almost rugby ball shaped loaf is a batard (literally, bastard), or a torpedo
    loaf in English; its origin is variously explained, but undocumented. Another tubular shaped loaf is known as a flute, also known in the United
    States as a parisienne. Flutes closely resemble baguettes and weigh more or
    less than these, depending on the region. A thinner loaf is called a ficelle
    (string). A short baguette is sometimes known as a baton (stick), or even
    referred to using the English translation French stick. None of these are
    officially defined, either legally or, for instance, in major dictionaries, any
    more than the baguette. French breads are also made in forms such as a
    miche, which is a large pan loaf, and a boule, literally ball in French, a large
    round loaf. Sandwich-sized loaves are sometimes known as demi-baguettes
    or tiers. In France a baguette must weigh 250 grams (8.75 ounces), a batard
    500 grams (17.5 ounces) and a ficelle 100 grams (3.5 ounces). Baguettes,
    either relatively short single-serving size or cut from a longer loaf, are very
    often used for sandwiches, usually of the submarine sandwich type, but also
    panini. They are often sliced and served with pate or cheese. As part of the
    traditional continental breakfast in France, slices of baguette are spread with
    butter and jam and dunked in bowls of coffee or hot chocolate. In the United
    States, French bread loaves are sometimes split in half to make French bread
    pizza.
    Baguettes are generally made as partially free-form loaves, with the loaf
    formed with a series of folding and rolling motions, raised in cloth-lined baskets or in rows on a flour-impregnated towel, called a couche, and baked
    either directly on the hearth of a deck oven or in special perforated pans
    designed to hold the shape of the baguette while allowing heat through the
    perforations. American-style French bread is generally much fatter and is
    not baked in deck ovens, but in convection ovens.
    Outside France, baguettes are also made with other doughs. For example, the
    Vietnamese banh mi uses a high proportion of rice flour, while many North
    American bakeries make whole wheat, multigrain, and sourdough baguettes
    alongside French-style loaves. In addition, even classical French-style recipes
    2

    vary from place to place, with some recipes adding small amounts of milk,
    butter, sugar, or malt extract, depending on the desired flavour and properties in the final loaf.

    You might also like