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Sunday, March 17, 2013

A Baker's Haiku

Teaching Steve to yeast bake was the second smartest thing I've ever done, and he knows that, but honestly?

It's a double edged sword on which I'm trying not to fall.

A few weeks ago he brought home Bouchon Bakery from the library, a tome of food porn if there ever was one.  I cracked it open and immediately said, "Steve! We've gotta have this book!"  It's beautifully photographed and makes the reader drooly.

Cut to a couple of weeks later: the first thing we attempt from the book is croissant dough, so that we could make Steve's beloved Pain au Chocolat. Success!  The recipe makes eighteen, so we assembled nine and froze the other half of the dough for another weekend.

Steve has been reading the book and learning from it ever since.   His next project was a loaf of bread, which he baked in a cast iron Dutch oven a la Jim Lahey from Sullivan Street Bakery, but he used Keller's dough recipe.  It was a better tasting loaf of bread, much to my surprise.

Even though he's been making bread several years now, there is a lot of information to be gained from this book.

So much so that it's inspired him to poetry:

pâte fermentée
poolish and biga are cool
levain is a pain

So there ya go.  A baker's haiku.

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