The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Chef Bart's blog

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Chef Bart


Hi everyone,


 


I just wanted to take a minute and introduce myself. This is my first foray into the world of online baking communities…


 


I completed pastry school and earned my Grande Diplome from Le Cordon Bleu in Paris many years ago.  In addition, I hold multiple professional certificates in bread baking and venoisserie.  In other words, I’m a pastry chef.  


 


Like a lot of you, for years I have tried to make high quality venoisserie, brioche, croissants and baguettes using domestic flour, but I couldn’t seem to make it work with the flour we have available to us here in the States.  After all that time and money spent learning how to make them, needless to say, it left me more than a bit frustrated.  I searched and searched the internet and found many people trying “add a little of this or a little of that or try this or that”.  None of it worked to my satisfaction.  Actually, no one posted that they had great success either. 


 


I went to the top of the mountain, Grands Moulins de Paris (GMP), in a little town north of Paris by the name of Gennevilliers.  They are the largest mill company in Europe and arguably the best food and grain laboratory in the world.


 


My good friends and chefs in Paris tried to help me figure it out. The people at GMP tell me the flour that we have now developed is superior to type 45 and 55 French flour in every aspect.  


 


Knowing that there was no real solution for bakers in the States, I decided to turn my passion into my life’s work to provide this flour.  After all, we deserve high quality breads as much as Europeans.

The flour is not bleached.  The protein content is 11.5%.  There is ascorbic acid added as a preservative.  The deactivated enzymes, lipids and proteins, etc., added make the difference.  I believe one of the major benefits is derived from the enzymes that allow the starch to be broken down to complex sugars and the complex sugars to be broken down to simple sugars in the second proof.  Kind of complicated but really simple. The enzymes let the yeast live and the starches work as nature intended. Other than the vitamin C, everything added appears naturally in wheat.  Domestic mill companies buy the wheat and mill it so it has maximum shelf life.  We add the good stuff back. Just take a look at the breads on our website http://www.bdflour.com.  The beautiful color on the exterior of the breads come from the caramelization of the sugars, and of course, a good egg wash.


 


So, for the pastry students returning to the States, the product offers the opportunity to actually recreate what they learned to make abroad.


 


For the professional baker, the product will help you save money while creating a superior product possessing unmatched taste, texture, smell, appearance, and quality. Here’s a good example of how it saves you money: typically, American croissants weigh approximately 100 grams. B & D Croissant Flour creates a stronger dough, allowing for the same size croissant to weigh around 60 grams. This means that you not only use half the flour per croissant, but you use half of all other ingredients as well.


 


And for the at home bakers, well, the product allows you to make the best croissants, brioche and breads that you’ve ever tasted.


 


I’m excited to join the community of online bakers, and I welcome your questions and comments.  I encourage you to check out the website at http://www.bdflour.com, and, of course, hope some of you will venture to try the product.


 


Bart


 

 

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