Standard day today, flew through the diving and
preshaping...really comfortable with it now. Myself, Alex and Alexandre just
knocked stuff out.
I did a lot more “fourné”
(loading bread into the oven) today, loading pain complet, florentain, flute
campagne, miche campagne, flute tradition and a crapload of baguette tradition.
My “lamé” (scoring) is much better, spacing and length are good, and it’s just
my angle and incline I need to fine tune. Also, here, they load bread at about
50-60% proved as if you load it later, the yeast is more active before it goes
into the oven and by the yeast consuming the sugars in the bread it breaks down
the gluten and causes the “mie” (crumb, or interior of the loaf) to be very
fine and spongy and lacks the beautiful “alveolation” (cell structure) that is
expected of a levain bread.
Today we had a Lebanese
food writer and her son with us in the bakery. She has already written 3 books
and is looking to write a 4th one, but more focused on bread. She
even told me that she had been in contact with a chef involved in the slow food movement in the Magalies area in South Africa.
Finished nice and early
and just been chilling.
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