Comments on: Pain de Campagne Redux – Diadème

By: SteveB

SteveB — Sat, 25 Apr 2009 21:23:19 +0000

TonyK, why not just divide the dough obtained from the pain de campagne recipe into six equal-sized pieces to prepare two loaves? The exact size of the final loaves is just a matter of personal preference. You can make the loaves as small or as large as you wish.

By: TONYK

TONYK — Sat, 25 Apr 2009 20:56:33 +0000

COULD YOU PLEASE GIVE AN APPROXIMATE WEIGHT OF ONE OF THE THREE SECTIONS OF THIS LOAF — I WOULD GUESS IF I MAD THE DOUGH AS LISTED IN THE PAIN DE CAMPANGE RECIPE THERE WOULD BE QUITE A BIT LEFT OVER — THE LOAF IS BEAUTIFUL —

TONY

By: blog from OUR kitchen » baking multigrain buns AND bread: a cautionary tale

blog from OUR kitchen » baking multigrain buns AND bread: a cautionary tale — Tue, 18 Nov 2008 17:52:02 +0000

[...] I didn’t know what those were either before reading Steve’s (Bread cetera) post about making diadèmes (tiaras) by pushing tabatières (tobacco pouches) into a circular shape. Steve made videos, one of [...]

By: SteveB

SteveB — Mon, 03 Nov 2008 02:40:15 +0000

Thanks, Sarah. I coated the outside of the glass with some vegetable oil to prevent sticking but probably could have used a bit more.

By: Sarah

Sarah — Mon, 03 Nov 2008 02:23:46 +0000

Love the shape! Tempted to put a floured sock over the glass to prevent sticking. Lovely!

By: SteveB

SteveB — Fri, 31 Oct 2008 12:09:38 +0000

Elizabeth, my Super Peel was custom made for me a number of years ago. I worked with Gary over at Exo Products to have it sized specifically for my wider-than-conventional oven. The Super Peel is not just a regular peel with a cloth fitted to it; it requires a bit of woodworking to produce.

By: Elizabeth

Elizabeth — Fri, 31 Oct 2008 03:30:00 +0000

I’m really intrigued by this peel. I already have a pretty good wooden peel that is just the right size for me. (Your superpeel looks huge!) Do you think it might be possible to buy just the cloth part and dowel and attach it to an existing peel, or is there something special on the superpeel itself? (I saw on the superpeel website that the cloth does come off for washing)

By: SteveB

SteveB — Tue, 28 Oct 2008 13:22:43 +0000

Elizabeth, thanks for the compliments. I use just regular vegetable oil when shaping the tabatières. The peel I use to load my bread into the oven is a custom-made Super Peel(TM). They can be found here.

By: Elizabeth

Elizabeth — Tue, 28 Oct 2008 12:29:05 +0000

Beautiful diadems!

I must say that I really like this tabatière shape – many thanks for the video showing how to achieve it. And you used just regular vegetable oil on the lip of each tabatière?

I’m also really intrigued by the way you pushed the bread onto the stone. It seems to be much less stressful for the bread than my method of wrist jerking it off of our peel. Very cool.

By: jugalbandi » CLICK: Crusts. The winners are …

jugalbandi » CLICK: Crusts. The winners are … — Sun, 05 Oct 2008 04:23:35 +0000

[...] Focaccia @ Health Nut Rye bread with chevron cuts @ Wild Yeast Pain de Campagne Redux – Diademe @ Bread cetera Click crust for Jugalbandi @ Sindhirasoi Chocolate Custard Muffins @ Cherrapeno Tartelettes au [...]