Paine de Comagne
formed into Rolls p. 82
Reinhart's "Apprentice"
made with pate fermentee
February 13, 2005

Perhaps I should have made 12 rolls out of this recipe.

At the time the rolls were taken out of oven,
I photographed them 3 different times relative to lighting, angle & distance.

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Even though the bread registered 200-205F inside, and allowed to sit for 1-1/2 hours before pulling apart or cutting, they were gummy and a little wet inside after that wait.
Below is 3 pictures of one roll pulled apart.

Two rolls sliced, one vertically and one horizontally.

Page Created 19 February 2005
Page updated or accessed by me February 19, 2005