We analyze Yohan Ferrant’s first book which, in addition to vindicating the baker’s trade, is a very useful practical manual in any school and bakery.
Here is the last installment of the series of instructive videos that complements the book True Bread by Joaquín Llarás.
Joaquín Llarás shares the skill he has with this Italian bakery classic.
In the fourth video in his series, the baker focuses on a classic of Catalan bakery, an extremely hydrated dough that is finished with olive oil and sugar, making it one of the most traditional and popular snacks in this region.
The chef shows the original recipe and the process of making this typical cake from the French region of Brittany.
Third stop in the series of videos linked to the book True Bread by Joaquin Llarás, this time looking at how to handle the most delicate doughs in all of bread making.
The classic vienna bread dough, ideal for making sandwiches due to its soft and pleasant crumb, has in the kaiser roll format one of its most special and genuinely artisan formats
First video of the series that complements the book, True Bread, and that serves to not only understand the preparation of dozens of European bakery specialties, but also the techniques that great bakers master to always achieve the best result
Interesting documentary that shows the advanced level of industrialization of bread manufacturing in the 1960s in England.
Bompas & Parr, in collaboration with the Aerogelex laboratory, has developed a meringue that weighs only one gram.