Comments on: Inside a Pugliese Forno (Breadmaker)

By: lorraine@italianfoodies

lorraine@italianfoodies — Fri, 16 Nov 2007 20:16:58 +0000

Great idea, love peaking into other people’s lives and professions!! God we make only 2 loaves a day in our place and that takes long enough:)

By: rowena

rowena — Thu, 15 Nov 2007 09:39:47 +0000

Oops! Forgot that I had already commented on this post but what the hay, I’m already here.

I love what mentalmosiac had to say. It’s true about the biceps thing (not mine, but the guys I worked with). What I liked was the fact that all that hard work really made my back toned. Great for all those cut-low-in-the-back dresses!

By: mentalmosaic

mentalmosaic — Mon, 12 Nov 2007 21:42:44 +0000

Wow! Thanks for the great behind the scenes look at breadmaking. I think you did a great job on your loaf, by the way. I don’t think people realize how physical breadmaking is. My biceps were pretty buff back when I was baking a lot. And every baker I’ve ever met had arms like steel. (p.s. I tagged you over at my blog… It’s in the ‘Tagged by Prof. J’ post.)

By: Christina

Christina — Mon, 12 Nov 2007 16:08:57 +0000

Is this the place where the Gods live? It has to be.

And what makes a dough that smooth? It looks like pillows. I just want to hug them.

By: Andrea

Andrea — Mon, 12 Nov 2007 14:06:14 +0000

That is so amazing! How did you get back there to take pictures of that! Gotta love the Italians! We have nothing like that here in the states, or at least in Texas :)