Member Videos

Advance Bread and Pastry Companion Videos

L’atelier du Pain Serie Video Membership

Formula: Pain Fendu

Description: Some people condemn white flour bread, but remember that French baguette uses white flour. Each day Steve produces bread for Chez Panisse in Berkeley. He has been asked to showcase his signature dough, shaped into a fendu, which is known to be fine and tasty. The crumb is tender but, most importantly, you will be able to taste the sweetness of the wheat—not that easy to do.


Formula: Kamut Baguette
Description: SFBI presents Kamut® Baguette – based off a traditional poolish baguette formula, but made 100% with refined kamut flour. Kamut®, also known as Khorasan wheat, is a relative of durum wheat. Some people with gluten or wheat intolerance can consume bread made with Kamut®, if enough fermentation time is applied. This baguette has a very tender crumb, sweet flavor, and beautiful golden crumb color. Kamut® flour can be used in many applications in baking, but this formula is by far our favorite. We hope you enjoy it too.


Formula: WB9229 and Spemmer
Description: Wheat varieties are available in all colors, shapes and sizes these days. Before we deconstruct them and turn these flours into 'streams', let's see what we've got. They may be best left whole. Dave demonstrates how he mixes, ferments, shapes and bakes doughs made from freshly-milled whole grain flours. He discusses all aspects of the Miller's Bake House process from working with growers to on-site milling and the many connections we can make as bakers.


Formula: Oat Porridge
Description: The porridge method and, to some extent, the sprouted grain method also make it possible to add a large percentage of grains with very low or no gluten, such as corn, barley, oats, coarse rye (pumpernickel), sorghum, millet, quinoa, etc : so the flavor of the specific grain is evident, while still achieving a loaf with a moist, pearlescent open crumb and substantial crust. The Tartine style structure is preserved, even while incorporating upward of 50 percent or more grains that are not typically suited to making hearth breads. For Chad, this represents a sort of third wave for the whole-grain breads, adding a new range and depth of flavors while maintaining ideal structure and volume.
Cooking whole or coarsely ground or cracked grains renders them more easily digestible; the porridge is incorporated into the dough toward the end of the mixing process, after the dough has been properly developed. Rather than replacing a percentage of the flour with these grains, they are added as you would nuts, dried fruit, or seeds, as a flavoring agent rather than a part of the overall flour blend.
When they emerge from the oven, the super hydrated porridge breads are barely set, so much so that I generally let the bread carefully cool overnight before cutting into it. The trade-off for patience is shelf life: A loaf of porridge bread will easily keep a week before it stales. These breads bring world of new flavors and textures to whole grain baking

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