Really, it's recipe number 2

                    This marvelous book is my constant companion right now. Really, fabulous book.

 Day three. The Ganachaud flute or La flute Gana.This rather complicated sounding bread is actually rather simple.What makes it unique is the small amount of corn flour which is added.  A polish  is used which is like a quick starter. You can see the polish here after it has sat for about eight hours right before I mix it into the final dough.

After I mixed the flour into the polish along with the yeast,water and corn flour, I kneaded it. Then back it went into my trusty glass measuring bowl. Here is the dough about eight minuets after I set it aside to rise (don't ask, I just couldn't get the camera right away).

 

And ninety minuets later, fully risen.

 

                     After cutting and patting into place, I had three beautiful loaves all ready to rise.

And that is where I shall leave you. I know it does seem a bit hard not to see them baked but that is as far as I have gotten. They are going to rise all night in the refrigerator.
                Hopefully all my work will pay off, but we won't know until tomorrow.
             naturally andi