I feel this image aptly describes this past week at ENSP: a delightful whirlwind of bread, which naturally left us covered in flour. Week four was condensed boulangerie (bakery) jam packed into a few bustling days that left me both excited and exhausted. It was one of the most rewarding experiences of my life.
The French certainly take pride in their breads and I’ve come to realize they should be. Monitoring temperatures of the dough to ensure a perfect fermentation, blending just the right combination of flours to get the ultimate texture, and intricately rolling, shaping and scoring the dough; bread is truly an art.
It’s impossible to explain in detail the idiosyncrasies of each bread in a single blog post since all this information still has my head spinning (and covered with flour), but here are the highlights of the week:
Proofing Pain Aux Raisin (Croissant dough with rum soaked raisins and pastry cream)
Pain Aux Raisin
Pain Tradition (Classic Baguette) proofing in a cloche (folded linen)
Pain Au Lait (Milk Bread) proofed and egg washed
Pain au Lait – perfect for sandwiches!
Pain de Mie (Standard White Bread)
From Left to right: Pain Aux Figues (Fig Bread) and Pain de Mie (White bread burger buns!)
Braided Pain de Mie
Chaussons au Citron (Lemon Cream Turnovers)
Time to sugar our Chaussons!
Corkscrew shaped Pain des Campagne (French Country Bread)
A rich buttery croissant
Pain de Meteil (Rye Blend Bread)
Decadent, pull apart Foccacia with herbs de provence and sea salt
Chef Damien, a fifth generation baker, cutting the Epis Baguettes (Classic Shaped Baguettes)
Crown of Pain de Campagne (French Country Bread)
Pain Chocolat (Chocolate Croissant)
Final Bread Buffet Presentation
Chef Damien with the whole team