Multi Grain –Uses an overnight preferment of flour, water, salt & yeast before mixing the final dough to begin the enzymatic activity and gluten development in a cool environment. The next day it is mixed with bread flour, fresh milled whole wheat, and rye, with cornmeal, flax, sunflower...
After numerous trips to the bread kitchen to fetch flour and sugar, checking the ovens and bread prover (which by the way looks like a giant wine fridge and actually just speeds up the gluten formation process in doughs) I then helped to fill around 120 amazing bomboloni (essentially Italian...
Everything, from whipping meringue and developing gluten in bread, was done by hand. By learning both peering over the mixing bowl and using my hands gave me a better understanding of baking and pastry. What did you think about working in France? After Le Cordon Bleu I staged at ...