The recipe is based on Jeffrey Hamelman’s recipe for Pain Rustique which you can find in his book ‘bread’. Ed adapted it for our oven and climate, flour from our local mill etcetera and added his own way of shaping. The best way to try and ‘make it your own’ is to start with the Hamelman recipe. You can find a lot of information on this subject at http://www.thefreshloaf.com a.o..

Have fun with the baking!

Marieke

These are the hands of Ed, my husband, you see in the movie. Some hands are made for playing the piano, some for making bread. Ed has that special touch and also the confidence to handle the dough. But I must say our bread oven (with the chamotte stones) is also a big help in getting the bread to it’s final shape, taste and texture.

Thank you very much!
I know what you mean. I use the book ‘pastry’ by Michel Roux, which has the recipes for Pâte brisée,Pâte sucrée, sablée etcetera, I like it very much. People in Holland tend to appreciate the Dutch apple pie best which is sort of understandable, it’s what we grew up with. But I made an apple pie that’s sort of Dutch with a French twist that’s also a hit with friends and family (see: http://www.trifles.nl/2007/11/10/apple-pie-a-dutch-french-affaire/) maybe it’s because of the Calvados??.

Fresh yeast in a supermarket in Holland? I have never seen it. And most of the bakers over here are no real bakers any more, but stores that get their bread delivered from a bigger factory. Try asking them for fresh yeast and you can guess what happens…
But like I said, the sourdough cultures are really thriving so less need for yeast, fresh or dry.

Have fun with the baking Marc!

Marieke

Thanks for your kind remarks! In biology terms autolysis refers to the destruction of a cell through the action of its own enzymes (also known as self digestion). In bread baking terms it means a mixing of water and flour (and preferment) and letting it rest for at least twenty minutes. The flour and water are mixed enough that they are thoroughly incorporated, but not beyond. This allows the flour to hydrate and the enzymes to start working, particularly protease which works to break down the protein in the flour. The goal of autolyse is to make the dough stronger and more extensible, better able to stretch without tearing (in our movie you also see us using the ‘stretch & fold technique). The well hydrated protein forms stronger gluten chains, while the protease works to break down some of the gluten for better extensibility. All of this happens without mixing, so less oxygen is mixed into the dough, which causes the bleaching of colour and flavour.

This technique was invented by Raymond Calvel, a French baker who wrote “The Taste of Bread”, considered a ‘bread bible’ by many. Mr Calvel has been credited with creating a revival of French-style breadmaking. He also taught Julia Child.

If you are into bread baking yourself, it’s really worth considering this technique. Less kneading and better taste and texture..who wouldn’t want that! All you need is time.

Marieke

PS: the use of fresh or dry yeast is a whole other discussion. We have used both fresh and dry yeast and do not see that much difference. Advantage of these Calvel techniques is you also use way less yeast than you do with the more ‘regular’ recipes. We DO see difference in bread quality and taste, and much more so, when using different techniques, more time, different flour and also when using our own sourdough cultures, which we are using more and more.

Marieke

The mixer is of German making. It’s a Häussler Alpha mixer with a 6 kilo dough capacity and removable dough hook and removable bowl, which we find really practical. We have a one speed model but recently Häussler also introduced a 2 speed model. We are very content with this mixer.
(see also http://www.haeussler-gmbh.de/de/produkte/produkte_teigknetmaschinen.php?id=3)

Regards,

Marieke

Can you tell me anything about the mixer you use in the video? Looks pretty good mixer, isn´t it?

Thanks a lot

What a nice analogy, also befitting the season!
We hope to do more.

Happy Holidays,

Marieke

Sorry our little country is so cold at the moment..and it’s only getting colder now. Stay warm with some nice hot cocoa and a lot of baking and staying close to the oven and staring through the oven window like we do! And I’m sure you are not going to regret buying that Microplane.

Marieke

Great equipment, excellent (baking) technique and very good cinematic skill. Even the sound-track was cool.

Thank you very much.