butterbreadboulangerie!

Beginning my next food adventure, only this time, I'm baking. In May I'll begin the pastry arts course at the French Culinary Institute, to be followed by a masters degree, in the food science-nutrition area of study. This blog is dedicated to the culinary expeditions of my upcoming education.

To start!

Tomorrow I'll be starting with Pain a l'Ancienne (courtesy of "The Bread Baker's Apprentice"). This relatively simple bread is a lean, rustic bread. I'll be using a delayed-fermentation method (mixing the flour, salt, yeast, and ice-water the night before and placing in the refrigerator). In theory-provided I do this correctly-the ice water will result in a different combination of flavors (resulted from slowing enzyme activity!), and producing a bread with a slight sweetness, and nutlike flavor that can't be achieved from the traditional 12 step warm water process. The cold delays yeast activation; until after amylase (the active enzyme in bread baking) begins to release sugar from the starch (flour). When warmed, the yeast begins to consume the sugar producing carbon dioxide (what makes the bread rise) and ethanol (which is burned off during baking). But because this process was delayed there is now more sugar, and the yeast consumes less than it traditionally would. This results in a distinct flavor and caramelizes the crust during baking.

Why not use this method for all doughs?

It won't work. Specifically for those that are enriched (such as with sugar or other flavor agents). But with a lean bread like this (ingredients: bread flour, salt, yeast, water), it should evoke a fuller flavor than would not be achieved with other fermentation methods.

Also on the menu, souffle au jambon. attempting a savory souffle with rosemary ham, gruyere, and a bechamel sauce!

pictures, of course, to follow.