artisanbaker

the mixing/hydration of your dough does not correspond with the yeast level. a baguette dough should be mixed more and you will surely accomplish this by reducing the water.

a square tip would work. if someone knows a source i would appreciate a pm or post.

stayman winesap! (altho any fresh apple is preferable to a long kept one imo)

Thanks for all the tips! I have taken a few bits from all and have come up with this solution which is working out well. 1400 g. H20 2000 g. 'O' flour (W of 310-340) 42 g. yeast 42 g. salt I add the water and yeast in the mixer and dissolve the yeast with my hands. The water now is not as warm as before and my final dough temp is 76-78 F. ******************************************** I think 1250g of water is more appropriate mix the water and flour together and let stand 30 min. ********************************************* I always make sure that the crease is on the center of the bottom of the dough but sometimes O have noticed that the bottom side of the bread in a way explodes. Do you know what I mean!?! *************************************************************** It could mean the dough is underproofed or it could mean the seam is showing on the surface and the dough is breaking during oven spring. ***************************************************************** Also, the use of flour...should it be minimal throughout the whole process? ******* Yes. ******* I don't proof in the oven, I proof out on a stainless steel work bench. I just put the dough down and cover with a plastic shopping bag. Should I lay flour down first? Should I flour the top? **************************************************************** Proof on a linen with flour if possible. Ask your local artisan baker to sell you a piece. **************************************************************** Is there anything else I cam use other that plastic bags to cover my dough? ****************************************************************** Belgian Linen. Try 220 degree for 25 minutes depending on the weight. A baguette usually takes about 25 minutes to bake ******************************************************************** I will try to post some pictures soon! ****************************************************************** That would help. :) Good luck. ps i tried to quaote but i must have hit the wrong button

yes but in many cases it can not hold up in court due to the fact that an experienced baker "already had the skills/recipes" before joining the team. the only way to protect oneself is by hiring "green" employees. in the end i think it's more effective as a scare tactic than actuel legal protection.

word has it the bread isn't half bad... check out the article in this month's chicago magazine

another drome specialty

it's usually a bargain for the quality. i prefer cocao barry or valrhona but i am spoiled.

tis the season indeed... believe it or not, i don't eat mushrooms but i deeply enjoy hunting them. it's something wonderful that the rain brings, so it becomes exciting when it rains instead of dreary. i miss looking for black trumpets, girolles, and boletes in the vercors valley. omelettes are always a good option for degustation.

www.lilamand.com email them with your request and you might be able to get some. if you do, rest assured that it will be some of the finest quality candied product you have ever tasted. well worth the expense if you are willing to make it.

i have lived 18 months of my life in La Drome. i love it. try restaurant les cedres in Granges-les-Beaumont picodon de dieulefit: i love it!

My comments are based upon personal research in France; mainly from past participants and company representatives. I went through a period in 2003 where I was strongly considering going to an extended study in France, so I considered each respective school. As I have used the conditional tense, I have not attended these schools. I am instead offering some simple advice about something that I have spent 100+ hours researching. I was offered a job at Lenotre at Europain 2002, where they had an amazing booth. There was a young man, 21 years of age, blowing sugar with a mastery to rival MOFs. Fluidity, grace, creativity, and precision are words I would use to characterise his gests. At 21 years. When I inquired about their programs in depth, they explained that many of the courses were "supervised" by MOFs etc. I "gathered" that this is the equivilant to Jaques Torres supervising the program at the FCI. I do realise and acknowledge that many of the course are indeed taught by the masters themselves. The Bellouet course are directly taught by the experts themselves. 100%. Of note, Gataen Paris from Bellouet also teaches at the Yssingeaux. My field and professional mentors come mainly from the bread baking industry as such and not from sugar blowing pastry chefs. That said, I seek today to complement my skills with certain pastry applications as well as business applications. This has motivated me to explore, in depth, said avenues. One school no one has mentioned is Ferrandi, although it is not as celebrated these day. It does not offer short term programs like the previous three. Grand Moulins de Paris offer short term that are also worth considering but in French only. Regards

frosting is for homemakers... (ducks for cover)

http://www.ecoledelapatisserie.com/ i would recommend this school over both based upon advise from mentors. i think that if you make good contacts there they can help you stage at local places. i would probably pick bellouet over lenotre just because the size of the class and the overage average quality of instructors is better. (from my knowledge; i've done a lot of research on all this) you can work at lenotre school if you get you get the right contacts. i was offered a job there in 2002. i don't think the same opportunity exists at bellouet. no matter what, i think it's safe to say that no school in america offers as good an education in french baking/pastry as the above three. nightscotsman and others from the french pastry school have impressed us with their mastery of the fundementals and general knowledge. that said, i think ithe fps is worth considering if you're on a budget or can't get a passport. there's no place like france.

pearls

the book of bread (assire) indispensible

also in burr ridge (?!?) i like this place

also see the richemont books for germanic products. available thru albert uster. their will be a new jewish bakery book coming out soon by maggie glezer of "artisan baking across america" fame. stay tuned.

i would say that it is likely to arrive, regardless the contents unless it smells strong enough to attract the dogs (ie foujou from provence!)

melmck, i used to work in a bakery where we made a base very similar to a cheesecake every Monday. we would just pour it in tart shells and bake as such with fruit and what not. seems to me that one could do the same with cheesecake batter. i've frozen the final product with no apparant loss of texture/flavor. remember it's the fat that helps freezing usually, and there's no lack of fat in a cheesecake...

i'm from chattanooga and moon pies just don't appeal to me at all. i think i may have tasted one a long long time ago, but i've definately never eaten a whole one. i like little debbies though.

http://www.lepanyol.com/panyol/gb/default.html from tain, home of valrhona...

the sirop method also works for "sabayons" as you have described (these are called bombes) , although this is unusual for a home cook to do due to the precision entailed. cook to firm ball. :)

bake them at 300 max in a convection to keep them from coloring. you can crack the door halfway thru to make sure they crisp up. the colorants will change a little. you have to experiment and find one that yields the baked color you are looking for. many different shades available...

http://forums.egullet.org/index.php?showtopic=28310