BAKERY RAYMOND BLANC’s SEASONS
“Under this
inspirational guidance,
each one of us has
produced a loaf of
good colour and
texture…”
sort of wooden paddle, sprinkled with semolina as the oven door closes. Yeast on the outside of us has produced a loaf of a good colour and
grains, enabling the shaped loaf to slide onto the of the loaf can’t take the intense heat and gives texture—yes, the proof of the pudding is in the
hot stone. Just before eight loaves go into the up, forming a crust. “But,” says Dan gleefully, eating, and it even tastes good. As the day ends,
ovens, we’re shown how to make the cuts in the “the yeast guys in the middle of the loaf haven’t we all feel we have taken an invaluable journey,
top of the loaf – those incisions that give the loaf got the message of the full heat yet, as it gets and each of us feels that with practise and
that professional finish. He makes it look easy. warmer they think it’s lovely and they expand experience perhaps we can achieve consistently
Soon the ovens are loaded and we watch our quickly. This causes our loaf to break out along good results.
precious loaf in the lit interior of the oven. Things the cuts we’ve made in an attractive way. The As I leave Le Manoir and the Raymond Blanc
are happening. The loaves continue to rise and heat goes on increasing: 30°, 40°, 50°, and the Cookery School I not only carry proudly my
the cuts in the top expand. yeast is finally finished, it’s done it’s job, and we ‘Certificate of Achievement’, I also take with me
Of the three T’s mentioned earlier, we’re leave the loaves to bake for the full time of maybe a deeper understanding of baking bread, along
now back to our third T – temperature. Dan an hour depending on the size of the loaf.” with a strong desire to put all this into practise
pantomimes how the yeast is reacting in the loaf Under this inspirational guidance, each one and to keep baking better bread.
74 RAYMOND BLANC’s SEASONS www.raymondblanc.com
RBS10_CookeryS 65-68.vp.kj.indd 74 1/12/08 9:25:26 am
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