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Old 03-04-2013, 03:32 PM   #901
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[QUOTE=levain;20864310]
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Originally Posted by levain View Post

The google map shows an older store front without the cool sign, but that's it.
actually look at the google maps picture closer. right side of the store is the sign.
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Old 03-04-2013, 03:33 PM   #902
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[QUOTE=lobsta;20863911]
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My wife has most of the pictures, and well,
My favorite, and the best Pain au Levain of the trip. The bread from this humble bakery was astounding, and exactly as you might think it'd taste 200 years ago. This was their sign

Would you happen to have the address to this bakery?
We'll be eating our way through Maison Kayser Paris locales in April.
Bikes,bread, and travel, does it get much better?!!
Oh, and you must be into food? We had a really great tour one day. We aren't tour people, but the tours that Paris by Mouth does are really great.


We had two really extraordinary dinners. We only ate at small bistro type places. If that is your thing, Bistro Paul Bert & Chez Rene were both really great. Bistro Paul Bert was where I got the cheese platter.
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Old 03-04-2013, 04:45 PM   #903
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Bon appetit

[QUOTE=levain;20864356]
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Oh, and you must be into food? We had a really great tour one day. We aren't tour people, but the tours that Paris by Mouth does are really great.


We had two really extraordinary dinners. We only ate at small bistro type places. If that is your thing, Bistro Paul Bert & Chez Rene were both really great. Bistro Paul Bert was where I got the cheese platter.
Haven't been to Paris in decades but the riding around New England picking up locally made is getting pretty darn interesting.

Thanks for going the extra mille.
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Old 03-04-2013, 08:05 PM   #904
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I'm working Sun afternoon into the night from around 3:00 on. I have an interview at 3:00, but if you want to stop by the bakery in Pawtucket from around 3:30 on, that'd be great. PM me if interested.
Thanks Levain for the awesome tour! It takes a lot of skill to turn tons of flour into manna, but you and your crew seem to do it with ease. I think I learned more simply watching the shapers work than i would have on my onsies working one loaf at a time.

Once again ADV gathers another inmate who is kind and generous with their knowledge. If you ever find the time for a baking class- count me in. I'll use my new-found skills to pay it forward

Thanks again!
Yb'

ps- while i type this- the Mrs Yb has knocked off half a round of country wheat- this time it's yours not mine.....
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Old 03-07-2013, 07:28 AM   #905
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I was asked to do some testing for some new strains of wheat being developed by the University of Nebraska. The wheat came from one farm, and milled at Heartland.

Came out pretty good, but it was amazing just how different the 3 flours that I had to test were! The process/timing/formula were identical. The only difference being the wheat and you can really taste the difference in these 100% whole wheat loaves.









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Old 03-10-2013, 02:34 PM   #906
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Anyone ever use whey from cheese making instead of water for their bread??
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Old 03-11-2013, 09:30 AM   #907
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Levain,

Any tips on brioche?

I found Joanna Chang's recipe and it seems pretty straight forward.
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Old 03-11-2013, 02:47 PM   #908
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Levain,

Any tips on brioche?

I found Joanna Chang's recipe and it seems pretty straight forward.
I've never seen that recipe and don't know anything about it or her.

Brioche is pretty much the opposite of the no knead that so many inmates are successfully using. The key to Brioche is butter and lots of it. Preferably, the highest butterfat available. What we use is 83%.

In addition to the butter, Brioche requires what I would consider over mixing for any other dough. There is a lot of science behind it, but basically fat, in this case butter, basically wraps itself around the protein in flour, not allowing it to develop the gluten. Because of that, you need to mix the dough to full development before adding any butter to the dough. At that point, the dough will fall apart, then come together into a silky mass.

I would guess that you could add butter to a dough and mix it for a very long time, I'm thinking an hr. or so, and it would eventually come together, but that's not how you want to do it and it would be so greasy. Butter should be cold, but softened to a pliable consistency before adding to the fully developed dough. I suggest taking the butter out of the fridge just before using. Take it out of the paper, layer it with wax paper or similar (we use a heavy duty plastic trash bag) and pound it with a rolling pin. Don't let it heat up much. You just want it pliable.

If your brioche comes out greasy, the butter/dough is likely too warm. You can add sugar at the end of mixing if you like since sugar is liquid. That can help at times.

If you can work with your Brioche after mixing, there isn't enough butter in it! Proper Brioche is almost impossible to work with at normal temps. (ie: mid 70's). It needs to be chilled because of all the butter.

Mixing Brioche properly is a skill, but it is nothing a home baker couldn't tackle with a Kitchen Aid and some direction. I'm not sure I'd attempt with a hand held, and by hand doesn't sound like too much fun
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Old 03-12-2013, 02:59 PM   #909
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This really got my brain working as I was sitting at the bakery enjoying lunch, so did some googling since I knew I'd seen this done once someplace. Still can't find that, but came across this:

http://www.finecooking.com/recipes/a...c-brioche.aspx

I think I need to try it, but maybe not with the fluted molds. Some weekend when I'm home with no honey-do's, though I bet I can get myself out of a good bit of list-work by baking bread.

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Levain,

Any tips on brioche?

I found Joanna Chang's recipe and it seems pretty straight forward.
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Old 03-16-2013, 06:48 PM   #910
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I realize this is kinda out there, but, anyone ever use the corned beef cooking liquid for bread? I usually have some left over after dinner, and hate to toss it. Might be interesting. Or not....
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Old 03-18-2013, 11:21 AM   #911
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I realize this is kinda out there, but, anyone ever use the corned beef cooking liquid for bread? I usually have some left over after dinner, and hate to toss it. Might be interesting. Or not....
Interesting idea. I bet you could leave out any other form of salt.
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Old 03-18-2013, 03:54 PM   #912
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^ +100 on that!
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Old 03-19-2013, 11:07 AM   #913
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We had a pizza party for my 9 yr. olds birthday yesterday. I had some dough left, so I made some huge pita breads. Watching this is a little bit like watching water boil. Good luck making it through


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Old 03-19-2013, 12:14 PM   #914
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We had a pizza party for my 9 yr. olds birthday yesterday. I had some dough left, so I made some huge pita breads. Watching this is a little bit like watching water boil. Good luck making it through


I am getting "this video is private"
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Old 03-19-2013, 12:17 PM   #915
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I am getting "this video is private"
woops. should be public now.
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