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I'm A Baker In South Of France, Ask Me Anything

 
Anonymous Coward
User ID: 77958172
09/04/2020 12:11 AM
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Re: I'm A Baker In South Of France, Ask Me Anything
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Impérial units, what is it? I am willing to help you.
 Quoting: Anonymous Coward 79336004


Cups and teaspoons and tablespoons.

You can use litres and kilometres and Celsius and hogsheads if you must.
 Quoting: Anonymous Coward 32283570


500 grams of T65 flour (t65 is a flour for Bakers)
300 grams of water
20 grams of dry Yeast
10 grams of salt (be careful with the salt dosage)
 Quoting: Anonymous Coward 79336004


Mix those ingredients during 10 minutes until you obtain a past, not sticky be careful, and then you let it rest 15 minutes.

You pick up the past you separate it in 3 loafs
With your hand you make 3 round balls
You take this 3 balls you put them under a DRY towel you let them 10 minutes like this

You heat up your oven at 240 degrée Celsius
You put a little olive oil on the plate, so the bread doesn't stick to the plate when it cooks

You take a cooking brush you put some water on it and you pass it on the loads

You put it 20-25 minutes in the oven

Merci Alexandre !
 Quoting: Anonymous Coward 79336004



What do you call this kind of bread? The name of it?
Anonymous Coward
User ID: 79341798
France
09/04/2020 11:01 AM
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Re: I'm A Baker In South Of France, Ask Me Anything
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Cups and teaspoons and tablespoons.

You can use litres and kilometres and Celsius and hogsheads if you must.
 Quoting: Anonymous Coward 32283570


500 grams of T65 flour (t65 is a flour for Bakers)
300 grams of water
20 grams of dry Yeast
10 grams of salt (be careful with the salt dosage)
 Quoting: Anonymous Coward 79336004


Mix those ingredients during 10 minutes until you obtain a past, not sticky be careful, and then you let it rest 15 minutes.

You pick up the past you separate it in 3 loafs
With your hand you make 3 round balls
You take this 3 balls you put them under a DRY towel you let them 10 minutes like this

You heat up your oven at 240 degrée Celsius
You put a little olive oil on the plate, so the bread doesn't stick to the plate when it cooks

You take a cooking brush you put some water on it and you pass it on the loads

You put it 20-25 minutes in the oven

Merci Alexandre !
 Quoting: Anonymous Coward 79336004



What do you call this kind of bread? The name of it?
 Quoting: Anonymous Coward 77958172


Pain rond traditionnel, That's thé name used at my bakery.
Sourdough Starter
User ID: 77958172
09/04/2020 02:00 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
If you have time to share your recipe for pains au chocolat, I would appreciate it very much. This is my favorite kind of "school." :-)
Anonymous Coward
User ID: 77436402
United States
09/04/2020 02:10 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
So whats happenning in France these days?
 Quoting: Anonymous Coward 79335249


[link to france3-regions.francetvinfo.fr (secure)]
 Quoting: Anonymous Coward 64878980



Tons of Covid Bullshite propaganda. I thought you French were smart.
Anonymous Coward
User ID: 72260893
United Kingdom
09/04/2020 02:26 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Bonjour OP! Pleased to meet you, I'm an expert pastry chef myself. Which do you prefer madeleines, financiers or macarons?
Mr.Mxyzptlk

User ID: 71570112
United States
09/04/2020 02:33 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Come on, is there really a hole in the wall ?
Ozzy🤘
Anonymous Coward
User ID: 78289409
United States
09/04/2020 02:35 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Do French people/customers have gluten/wheat issues? Is some bread better?
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 09:26 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
If you have time to share your recipe for pains au chocolat, I would appreciate it very much. This is my favorite kind of "school." :-)
 Quoting: Sourdough Starter 77958172


Helloooooooo folks!!!!!
Here's the recipe of the pain au chocolat !

The recipe dosages is for 6 pains au chocolat, I assumed 6 is enough for a family!

250 grams of T55 corn flour

250 grams of T45 groats flour

250 grams of butter

300 milliliters of water

50 grams of sugar (be precise)

10 grams of salt (be VERY precise)

50 grams of dark chocolate

15 grams of baker yeast ( dry it's OK)

In your bowl mix the salt, sugar, yeast, milk and the flours.
Mix it until you obtain a ball. Put a plastic film on your bowl and put it in the fridge for 2 hours MINIMUM.

Put some flour on your table and put your mixed ball on it.
Spread the mixed ball with your rolling pin. Put the butter at the center of your spread past.

Fold back your past like a wallet and make sure the butter remains at the center of your "wallet". It must form a rectangle.

Flatten your rectangle so the butter is integrated in the past and fold back the past again like a wallet. Let it in the fridge 15 minutes minimum.

Once you have let your "wallets" in the fridge, cut the chocolate into strips. Place 2 strips of chocolate per "wallet".

Place your chocolate wallets on your baking sheet, put a plastic film on them, put them in an ambient temperature and let them swell 20 minutes or more if you can.

During this time, warm up your oven at 180 degrees celsius

Once your pains au chocolat have well swollen, brown them with a beaten egg.


Put them in your oven for 15 or 20 minutes until they are golden colored.

Then bon appétit My folks and thanks Alexandre!!

Last Edited by FranceBakerCorsica on 09/04/2020 09:37 PM
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 09:27 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
So whats happenning in France these days?
 Quoting: Anonymous Coward 79335249


[link to france3-regions.francetvinfo.fr (secure)]
 Quoting: Anonymous Coward 64878980



Tons of Covid Bullshite propaganda. I thought you French were smart.
 Quoting: Anonymous Coward 77436402


It's your opinion...!
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 09:29 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Bonjour OP! Pleased to meet you, I'm an expert pastry chef myself. Which do you prefer madeleines, financiers or macarons?
 Quoting: Anonymous Coward 72260893


I prefer " financiers à la pistache"!
The best French macarons are made by Ladurée, they are the king of macarons in France!
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 09:30 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Come on, is there really a hole in the wall ?
 Quoting: Mr.Mxyzptlk


What hole in what wall, man?
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 09:33 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Do French people/customers have gluten/wheat issues? Is some bread better?
 Quoting: Anonymous Coward 78289409


Yes some people have issues with gluten or they have digestive problems because of a certain kind of wheat, I let their doctor guide them in their choice, I don't pretend to have knowledge in medicine, I make a lot of kinds of breads, I let them choose you know.
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 09:39 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
My wife typed the pain au chocolat recipe for me because I was little busy doing 20 Brioches Parisiennes. Now it's OK I'm waiting for them to be cooked.
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 09:49 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Bonjour OP! Pleased to meet you, I'm an expert pastry chef myself. Which do you prefer madeleines, financiers or macarons?
 Quoting: Anonymous Coward 72260893


I prefer " financiers à la pistache"!
The best French macarons are made by Ladurée, they are the king of macarons in France!
 Quoting: FranceBakerCorsica


In what part of America do you live and work?
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
Sourdough Starter
User ID: 77958172
09/04/2020 10:58 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
My wife typed the pain au chocolat recipe for me because I was little busy doing 20 Brioches Parisiennes. Now it's OK I'm waiting for them to be cooked.
 Quoting: FranceBakerCorsica


Many thanks to both of you. I will remember you both for years to come as my family enjoys authentic pain au chocolat from South France! red_heart
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 11:02 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
My wife typed the pain au chocolat recipe for me because I was little busy doing 20 Brioches Parisiennes. Now it's OK I'm waiting for them to be cooked.
 Quoting: FranceBakerCorsica


Many thanks to both of you. I will remember you both for years to come as my family enjoys authentic pain au chocolat from South France! red_heart
 Quoting: Sourdough Starter 77958172


No problem, I created this topic to share things with you all! If you need details or any kind of help, I will be here! peace
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
Sourdough Starter
User ID: 77958172
09/04/2020 11:12 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Oh, one more thing. . . when you say "groats" do you mean finely ground oats, wheat, or barley?
SoulWinner

User ID: 58577065
United States
09/04/2020 11:16 PM

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Re: I'm A Baker In South Of France, Ask Me Anything
34 years old and cholesterol and I have never ate at McDonald's....!
 Quoting: FranceBakerCorsica


It's the carbohydrates, not fat, that causes unhealthy cholesterol. I changed my diet to as much protein and fat as I wanted and my cholesterol and blood pressure dropped dramatically within a few months. I still eat starches, but not nearly as much as I used to.
 Quoting: SoulWinner


It seems you have studied this very seriously, to the point you managed to feel a lot better, I wish I was like you about all this... I just wait for my wife to kick my butt to change what is wrong...!
 Quoting: FranceBakerCorsica

As the French say, c'est la vie!
...Loving souls, starving trolls...
Darpa
User ID: 77745565
United States
09/04/2020 11:18 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Hello folks!!!
 Quoting: Anonymous Coward 79335956


Let's talk yeast...where do I get good yeast. Don't say the store. Not there.
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 11:19 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Oh, one more thing. . . when you say "groats" do you mean finely ground oats, wheat, or barley?
 Quoting: Sourdough Starter 77958172


It's all I have found to explain (my English is not so good)

[link to nouveauraw.com (secure)]
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 11:20 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
34 years old and cholesterol and I have never ate at McDonald's....!
 Quoting: FranceBakerCorsica


It's the carbohydrates, not fat, that causes unhealthy cholesterol. I changed my diet to as much protein and fat as I wanted and my cholesterol and blood pressure dropped dramatically within a few months. I still eat starches, but not nearly as much as I used to.
 Quoting: SoulWinner


It seems you have studied this very seriously, to the point you managed to feel a lot better, I wish I was like you about all this... I just wait for my wife to kick my butt to change what is wrong...!
 Quoting: FranceBakerCorsica

As the French say, c'est la vie!
 Quoting: SoulWinner


C'est la vie, exactement tounge
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
SoulWinner

User ID: 58577065
United States
09/04/2020 11:24 PM

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Re: I'm A Baker In South Of France, Ask Me Anything
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It's the carbohydrates, not fat, that causes unhealthy cholesterol. I changed my diet to as much protein and fat as I wanted and my cholesterol and blood pressure dropped dramatically within a few months. I still eat starches, but not nearly as much as I used to.
 Quoting: SoulWinner


It seems you have studied this very seriously, to the point you managed to feel a lot better, I wish I was like you about all this... I just wait for my wife to kick my butt to change what is wrong...!
 Quoting: FranceBakerCorsica

As the French say, c'est la vie!
 Quoting: SoulWinner


C'est la vie, exactement tounge
 Quoting: FranceBakerCorsica


That's one of several French idioms Americans use. I think we even pronounce it fairly close to the French.
...Loving souls, starving trolls...
Sourdough Starter
User ID: 77958172
09/04/2020 11:24 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Oh, one more thing. . . when you say "groats" do you mean finely ground oats, wheat, or barley?
 Quoting: Sourdough Starter 77958172


It's all I have found to explain (my English is not so good)

[link to nouveauraw.com (secure)]
 Quoting: FranceBakerCorsica


Okay, so that would be what we call "oats", but finely ground into a flour. Thank you for clarifying.
Anonymous Coward
User ID: 78117343
United States
09/04/2020 11:24 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
I know you are a baker but have you made a "French" omelette before? I followed Jacques Pepin's tutorial on youtube and it actually worked and was better than the "country" omelettes I made my whole life.
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 11:24 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Hello folks!!!
 Quoting: Anonymous Coward 79335956


Let's talk yeast...where do I get good yeast. Don't say the store. Not there.
 Quoting: Darpa 77745565


If you have a French store in your city I think you can find good yeast, you can do yeast yourself (I don't because I need yeast in big big quantities it would take too much time and I have a family to take care of) I could try to find you a recipe to make some yeast, would you be OK with this??
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 11:26 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
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It seems you have studied this very seriously, to the point you managed to feel a lot better, I wish I was like you about all this... I just wait for my wife to kick my butt to change what is wrong...!
 Quoting: FranceBakerCorsica

As the French say, c'est la vie!
 Quoting: SoulWinner


C'est la vie, exactement tounge
 Quoting: FranceBakerCorsica


That's one of several French idioms Americans use. I think we even pronounce it fairly close to the French.
 Quoting: SoulWinner


Yes, Americans pronounce Rendez vous and voilà Very well too !
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 11:29 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Oh, one more thing. . . when you say "groats" do you mean finely ground oats, wheat, or barley?
 Quoting: Sourdough Starter 77958172


It's all I have found to explain (my English is not so good)

[link to nouveauraw.com (secure)]
 Quoting: FranceBakerCorsica


Okay, so that would be what we call "oats", but finely ground into a flour. Thank you for clarifying.
 Quoting: Sourdough Starter 77958172


Yes it must be finely ground into 1 flour, it has the same texture as corn flour, very thin.
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 11:32 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
I know you are a baker but have you made a "French" omelette before? I followed Jacques Pepin's tutorial on youtube and it actually worked and was better than the "country" omelettes I made my whole life.
 Quoting: Anonymous Coward 78117343


If you want to make an omelette that feels really lightweight in your mouth, you should add a tiny amount of beer, but I'm not sure how much precisely, I could find this for you if you are willing to test it! Making an omelette doesn't take a lot of time, it wouldn't be a waste of time.
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!
Anonymous Coward
User ID: 79343758
09/04/2020 11:32 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
I am in to pie dough recipes.
One for baking. Other for Fried meat and fruit pies.
My best recipe for light crusty and best tasting and visual appealing uses frozen butter and lard. Do you have any French pastyy secrets to share?
Cheers!
FranceBakerCorsica

User ID: 79343473
France
09/04/2020 11:35 PM
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Re: I'm A Baker In South Of France, Ask Me Anything
Folks it's time for me to go to work it's almost 6 in the morning I open the bakery in 30 minutes I must be ready. If you need something, post it here I will answer as soon as I can, I promise, and when we promise in corsica it's serious cruise
Be patient, with patience you have good bread, good women etc...

Ric Flair is The man

Send all the red karma you want, I just don't care...!





GLP