The Art of French Pastry

and poorer soils. It is a staple of Scandinavia, parts of France, and the countries of central and eastern Europe. A ...

waffles. Rye flour contains only a small amount of gluten and therefore is usually combined with regular flou ...

potatoes in their breads to make up for the shortage of flour. They called the replacement ingredient, be it ...

that of traditional white bread, as well as slightly sweeter and delicious overall. The beautiful and unusual crust ...

WEIGHT | MEASURE (APPROXIMATE) FERMENTED DOUGH Water | 63 grams | ¼ cup Dry yeast | 0.4 gram | ⅛ teaspoon ...

tablespoon Sea salt | 2 grams | ¼ teaspoon DOUGH Potato flakes or unsalted mashed cooked potatoes 15 grams o ...

potato flakes) | 50 grams | Scant ¼ cup Water | 120 grams | ½ cup Bread flour | 125 grams | 1 cup Ry ...

Butter (French style, 82% fat), softened, for the pan BEER MIXTURE Rye flour | 25 grams | 3 tablespoons Beer | ...

Dry yeast | 0.5 gram | Rounded ⅛ teaspoon Rye flour, for dusting | 15 grams | 2 tablespoons Water, for steam ...

DAY 1 1 Make the fermented dough with a base temperature of 55°C. Take the temperature of the flour a ...

Combine the water and yeast in the bowl of your mixer and stir together with a rubber spatula. Add the fl ...

faster speed and mix for 2 minutes. Scrape down the dough hook, cover the bowl with plastic wrap, and let ...

refrigerator overnight. DAY 2 1 Remove the fermented dough from the refrigerator and bring to room te ...

potatoes. Set aside. 2 For the dough you will need a base temperature of 65°C. Take the temperature ...

3 Combine the water, bread flour, rye flour, sea salt, dry yeast, and fermented dough in the bowl of y ...

or a dough scraper, scrape the sides and bottom of the bowl, then mix on medium speed for 5 minutes, then ...

dough rest for 1½ hours at room temperature. The dough will develop its unique flavor as the yeast ferments ...

around it, and start pressing on it while turning the dough in clockwise circles. The sides of your hands sho ...

the cupping. When the shaping is done you should have a perfectly round sphere of dough. Repeat with the ...

butter. To obtain the triangle shape, fold in one side of the loaf and press it into the center (SEE PHOTO ...