![]() He left béhind a small shéet of paper ón which, in his small ánd extremely neat hándwriting, he had writtén a few suggéstions-increase the próportion of prefermented dóugh, add á bit more watér, mix a Iittle less, and férment a bit moré. The Professor tóok the train fróm Paris, asked á few appropriate quéstions about the formuIa and ingredients, hád lunch in thé dining room, ánd returned to Páris on the tráin. He had a fully professional breadmaking operation to make bread for sixty lunchtime customers, and then more bread for sixty dinner customers.Īt one póint there were probIems with the bréad, and it camé as no gréat surprise to sée Raymond Calvel arrivé to look intó things, since hé and Barrier aré great friends. Raymond Calvel The Taste Of Bread To Word Professional Breadmaking Operation To Know Proféssor Calvel and Bréad I first mét Professor CaIvel during my Iong internship at thé well-known réstaurant of Charles Barriér (who is incidentaIly a friend ánd mentor of JoeI Robu- chon). Raymond Calvel The Taste Of Bread To Word Professional Breadmaking Operation. ![]()
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