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Payne Puffe
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Pat.Ch...@bbs.actrix.gen.nz
Dec 6, 1992, 8:38:07 PM12/6/92
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Someone was asking about Payne Puffe. I was in the library the other
day and had a look in Reay Tannahill's Food in History (a book I covet
which is, unfortunately out of print) and she said if was a light
fluffy 13th century french bread. She said it was uncertain what
diferrentiated it from the ordinary bread of the time.
Possibly it was keeping over some of the batter from the previous
baking and adding that.
Maybe the poster of the original question has discovered some more
info in the interim??
--
| The floggings will continue until morale improves
| Pat.Ch...@bbs.actrix.gen.nz (Pat Churchill, Wellington, New Zealand)
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ronald F. Feldstein
Dec 6, 1992, 10:15:10 PM12/6/92
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Further information on payne puffe can be obtained in the French Bread
chapter of Elizabeth David's English Bread and Yeast Cookery.
This type of bread, acc. to this chapter, was referred to as "light
bread known as French bread." Mrs. David can only speculate on what
must have made it light. "Possibly an improved method of managing the
leaven, or piece of dough kept from the previous batch, had reached
England from across the channel."
chapter of Elizabeth David's English Bread and Yeast Cookery.
This type of bread, acc. to this chapter, was referred to as "light
bread known as French bread." Mrs. David can only speculate on what
must have made it light. "Possibly an improved method of managing the
leaven, or piece of dough kept from the previous batch, had reached
England from across the channel."
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