Chef Chris Shepherd – UB Preserv

Chef Drake Leonards – Eunice

1. First you scale the ingredients.
2. Then, you mix the ingredients. You can mix them in one shot or mix them in different steps.
3. You can let the dough rest between mixing for the first fermentation.
4. Then you will divide, reshape.
5. Let it rest again.
Then you will shape it,
6. Then you are ready to proof it (second fermentation).
7. And finally you will bake it.

For the sandwich bread you will do this process in about an hour before the oven.
For a sourdough bread you can easily go to over 24 hours sometime 72 hours.

The best way to use leftover croissant s from the day before.
1. Start by opening your croissants in half with a knife without separating them completely.
2. Bechamel sauce preparation: melt the butter in a saucepan, add flour to it and little by little, with a whisk, add milk (the quantities are to your liking). Leave to thicken over low heat, stirring constantly. Add salt, black pepper, and nutmeg.
3. As soon as your béchamel is ready, melt the cheese and spread it inside the croissants. Add a slice of rolled ham, then more béchamel and grated cheese.
4. Put in the oven at 350 ° f for 20 min while monitoring.

Bread and food pairing:
– The baguette is good for sandwiches
– The country bread or the sourdough bread, I like when it is combined with a deep flavor, like cured meat for example, like a nice dry sausage, you want to enjoy the nice deep flavor on the bread as well.
– We avoid the contrast for some cheese for example. I like cheese with baguettes because that way I can really taste the cheese and not the bread. If the bread is too sour, you will have a wrong combination of flavors in your mouth. And if you really buy the cheese for the cheese, I will eat it with the baguette.

The real baker follows the dough and not the reverse. If you are in a rush somehow the dough is going to make you pay the next day.

You can always go back to your dream, but an opportunity, you take it or you leave it, as it might not come back.

The two critical aspects of bread baking at home are temperature and time.

A Dutch oven, to me right now, it’s the easiest tool to use at home for bread making and you can really get nice results, a nice crunchy and shiny crust. To me that’s the tool best yet.

Magnol French Baking

Baker Matthieu Cabon

Magnol French Baking