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.