The image of the baguette as a symbol of Paris has been popularized in the movies: in Everybody Says I Love You, we watched Woody Allen, this pure product of American culture so enamored with that of the Old World, walking — just like a "real Parisian" — on a bridge, his baguette held under his arm.
You won't find a good baguette here easily. I tried numerous places: Balthazar Bakery , Dean and Deluca, Le Pain Quotidien, Payard...some of these places have delicious croissants, pains au chocolat, brioches, walnut breads...but a crisp warm baguette, not to be found in the city...
What makes the technical difference? At Kayser's, a famous baker in Paris- similar to Poilane-, baker Damien will tell you: "First, the flour is severely controlled, coming from a very specific part of France (Gâtinais, south of Paris) where crops are grown without pesticides, then carefully processed by the miller, without any additive. Second, a slow rising is necessary, which means a good process. Many bakers may use only yeast, but Eric Kayser gave up yeast. Instead, he makes all his bread and viennoiseries from natural liquid leaven, so that the acidity is lower than when using leaven from recycled dough. Third, since 'a baguette has only four hours to live', you have to bake it en continu (on a continuous basis) during the night for the morning customers, in the morning for the daytime customers. There is no freezing or quick-processing for high quality bread, 'just love and time'."
Or you can try to bake your own http://www.ehow.com/videos-on_1067_french-baguette-bread-recipe.html
Let me know of any authentic place...in the meantime, the quest continues!
No comments:
Post a Comment