tag:blogger.com,1999:blog-2662563451197485408.post8552052832817159419..comments2023-05-30T09:00:25.594-07:00Comments on Farine: Meet the Baker: Frédéric PichardUnknownnoreply@blogger.comBlogger9125tag:blogger.com,1999:blog-2662563451197485408.post-62122753040995280742015-01-01T08:17:57.204-08:002015-01-01T08:17:57.204-08:00Interesting, Toby! Thank you. I wish you could com...Interesting, Toby! Thank you. I wish you could communicate directly with Mr. Pichard on the subject. I am sure he would love talking to you.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-50995822383778566722014-12-29T18:32:21.746-08:002014-12-29T18:32:21.746-08:00Thank you Marie-Claude, for a fascinating and deta...Thank you Marie-Claude, for a fascinating and detailed explanation of M. Pichard’s pain français <br /><br />On the subject of “endogenous culture”…<br /><br />I don't wish to take anything away from the method M. Pichard employs, however I would suggest the "endogenous” fermentation mentioned is not a result of yeast metabolism (wild or otherwise).<br /><br />I've been experimenting with spontaneous fermentation for about 5 years now and have concluded the primary metabolising organism in the first 48 hours of mixing flour and water is bacteria of the genus clostridium. Regardless how sterile an environment you maintain, clostridium (most likely introduced via the flour) will be first to metabolise the wheat. It is the organism responsible for leavening “salt rising bread”. If left to continue to ferment, it will produce a rather noxious odour (butyric acid) at around 36 hours with an accompanying (dramatic) proteolytic effect. <br /><br />Before this undesirable stage is reached, it has been my observation that the dough can smell pleasantly "wheaty" and even "sweet". I speculate it is at this point M. Pichard introduces fresh yeast to finish fermentation with a view to baking the bread before any chance of clostridium fermenting uncontrollably.<br /><br />The leavening effects of “wild” yeast cannot be harnessed in such a short time span unless acidifcation occurs in the dough. This is why a stable sourdough culture cannot be reached until you have sufficient lactobacilli population (esp. obligate heterofermenters such as Lb Sanfranciscensis.) producing lactate/acetate to allow wild yeast to thrive (and also keeping clostridium, enterobacter etc. populations down). In short you cannot have thriving “wild” yeast without sour dough.Tobynoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-42039535004144434552014-11-28T15:28:08.183-08:002014-11-28T15:28:08.183-08:00MC, lovely article....and I want to strive to make...MC, lovely article....and I want to strive to make a pain Americaine..haahh... wonder how you could do that loaf? And as for the revolving oven, it's maybe a Llopis...from Spain, I saw them used when I staged a month at David Bouley's..you can brake the oven and put in and pull out loaves.<br />Happy Thanksgiving!<br />JeremyJeremyhttp://www.stirthepots.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-91606593442177157872014-11-27T05:26:17.424-08:002014-11-27T05:26:17.424-08:00Hello Anonymous and thank you. I am not sure how M...Hello Anonymous and thank you. I am not sure how Mr. Pichard uses his oven. Maybe Sam explains it in his book. I would have to go back and look. But yes, Maison Pichard is a very busy bakery. I didn't mention it in the post but they also make an array of miches, whole-grain loaves and specialty breads that look very attractive. I saw the doughs. All very wet.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-26841511234065748242014-11-27T05:23:07.978-08:002014-11-27T05:23:07.978-08:00Thank you, JanetH. I am so grateful to bakers for ...Thank you, JanetH. I am so grateful to bakers for being so welcoming and for agreeing to share their life passions. Happy Thanksgiving to you and yours!<br />MCMChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-58199881236808883062014-11-27T05:19:15.795-08:002014-11-27T05:19:15.795-08:00Grazie mille per i tue incoraggiamenti, Anna! Mi f...Grazie mille per i tue incoraggiamenti, Anna! Mi fa caldo dentro.MChttp://www.farine-mc.comnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-3920324164314323412014-11-26T19:39:23.431-08:002014-11-26T19:39:23.431-08:00This is a great post. It reminds me of janedo and ...This is a great post. It reminds me of janedo and your niece Flo interviewing Parisian bakers some years ago. I had to go back and re-read Fromartz's description of M. Pichard's method, and with your photos and notes now it makes more sense. 'Fermentation is everything' is I think how txfarmer explained her success with her baguettes. You have a remarkable rapport with your subjects, and such skill in reporting. <br /><br />With a rotating hearth, and the firebox on one side of the oven, perhaps one side of the oven was hotter than the other, so he could continually rotate the bread and effectively simulate a falling oven temperature without having to stop production to re-fire the oven. Did he use the oven this way? Or maybe all production wood fired ovens work this way. Three to four thousand baguettes a day, from a single oven! That would be 167 baguettes per hour, working around the clock. There is a lot to mine in your report. Thanks.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-69710335675299335492014-11-26T10:00:12.418-08:002014-11-26T10:00:12.418-08:00Hi MC,
Another delightful read that has brightened...Hi MC,<br />Another delightful read that has brightened my morning. Your creative writing has done a wonderful job at capturing a glimpse into the life another baker that I never would have heard about yet who makes up this fantastic tapestry of bread bakers that span our globe. What a wonderful thing you do here. I have never even heard of the method he uses to make his breads. Fascinating. I do have the book 'In Search of……' but it is sitting in line behind others on my 'to be read' book shelf. A treat I look forward to savoring along with the book '52 Loaves…'<br />Keeping you and your family close in my heart this holiday season…<br />Thanks for all you do!<br />JanetHAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2662563451197485408.post-69324270984399551182014-11-22T01:59:06.176-08:002014-11-22T01:59:06.176-08:00Carissima MC,
il tuo articolo mi ha lasciata senza...Carissima MC,<br />il tuo articolo mi ha lasciata senza parole.<br />Sei riuscita ad esprime con le parole e con le splendide immagini tutto ciò che io ho sempre apprezzato dello straordinario mondo della Panificazione Francese, che accosta l'eleganza al gusto ed alla fragranza più assolta, ma soprattutto al rispetto di una grande professionalità che non dimentica le sue storiche tradizioni, una cosa d'altri tempi.....<br />Questo articolo, che ho già stampato, mi farà da guida nel mio percorso di apprendimento. GRAZIE!!<br />Con ammirazione ed affetto, Anna GiordaniIl Chicco e la Spigahttps://www.blogger.com/profile/16887600795282995626noreply@blogger.com