artisanbaker
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Posts posted by artisanbaker
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interesting thread. thanks everyone for posting. i have a couple of comments.
m. poujouran told me himself that parisians can't tell the difference between Paul and his bakery (generally speaking). so loufood, you're on for drinks...
there are many more people that eat industrial baguettes than artisanal baguettes. they just don't care.
there however a significant portion of the populaltion that search out quality bread, and may god bless them. Daniel Pennac supported the bakery I worked at, and I think it helps to have people of influence leading the communities to the simple artisan foods of quality.
m. kayser has so far created a fine "chain" of true artisan bakeries. remarkable feat imo.
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i personally think it's a bit overated but it sells really well in my local market, especially with a little gold leaf.
thought it was invented by lenotre????
it's best with joconde for sure.
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mix spongecake scraps (room temp)
add buttercream until desired consistancy develops
add melted chocolate to taste
add rum to taste
place dough in cooler until firm, then scale
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check fbm in new jersey. contact: chris pemberton or olivier frot. email me for more info.
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Special and Decorative Breads
The Taste of Bread
just about every other book is good for idea generation only.
ps. check out glezer's "artisan baking across america." it's a beautiful and well researched book. also check out "the book of bread" by assire. no recipes but it is by far the most beatuful bread book i've ever seen.
am i over limit?
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also of note,
senor torreblanca will be teaching a class on olive oil pastries in late february at the french pastry school
www.frenchpastryschool.com
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yes it is possible to freeze yeast and yeasted products.
it is however beyond the scope of a simple messageboard post to cover all of the details. refer to technical books (the taste of bread by calvel) and technitions such as Roy Chung to answer all questions. Mr. Chung teaches a class at SFBI each August.
www.sfbi.com
www.chipsbooks.com
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if you're in the UK then look for echire from france.
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amazing book. a little much for my TN clientele however. the principals are transferable tho.
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herme's olive oil macaroons recipe can be found in the september issue of pasticceria international magazine
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it's not just the fat content. it's also the maturation of the cream which promotes diecetyl production. (flavor agent in butter) just like bread, shortcuts lead to lesser quality.
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hi,
don't have time to write a review but i had an amazing experience. if anyone wants a pic of the "breakfast" i can email them one that i took with my phone.
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www.lafarmbakery.com
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be careful of the different motors in the KA's. get the strongest u can afford and it will last. we've been using a "heavy duty" model for 7 years almost every day. no problems.
don't knead doughs at high speeds and be careful with high gluten flours especially
hobart used to make the KA's and i suggest you buy a Hobart for daily bread kneading of anything over 2 pounds of dough, regardless of bowl size.
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hello.
bernachon.
La Guerre du Buerre
in Pastry & Baking
Posted
fao loufood
dry butter is not marketed as such stateside (as of yet)
plugra and other low moisture content butters are similar altho imo not quite as dry
a little flour can always help but is not a substitute
the little cheese shop on the way to poujouran from the metro stop has echire if it is hard to find. androuet maybe?