I recently checked into the Boulangerie Pas a Pas YouTube channel and had a real face-palm moment. Fabrice Cottez, who teaches Boulangerie CAP (professional) certifications among other things, had just come back from a trade show with a load of Brod and Taylor and Ankarsrum gear. So he demos a few recipes using the Ank, but when it comes to cleanup, he blows my mind. Does he take the stainless mixing bowl to the sink and scrub it down? No way. He takes the weird scraper I’ve been storing with the plastic mixing bowl and wire whisks for the last 3 years, puts a bit of water in the bowl, removes the roller and bowl scraper, turns on the machine and scrapes down the bottom and sides of the bowl for a few minutes. The curved corners of the scraper match the stainless bowl contours, a feature that had totally escaped me…Then he dumps the water and takes a wet paper towel wrapped around the weird scraper turns on the Ank and does another pass. Pure genius! I’ve been using this technique now for a few weeks and it makes bowl cleanup a snap. Fabrice made me smarter and not for the first time.
Best wishes all for a great holiday season,
Phil
I was posting about him to Ian concerning the T65. I linked his baguette video comparing T 65 and T80. Someone linked it several years ago and got me started buying that flour. L’Epicerie is the only place to find it imported to the US , at least they are the only I have found and they are currently out of stock.
I just wish the pas a pas was translatable. If you know how please let me know. I’d love his recipes but he gives them verbally again at least all I’ve seen. 🙏Caroline
…then set language to English. May not always be enabled and translation can be garbled in some entertaining ways. In an effort to keep up with my wife (in the office doing her daily 2 hour French study as I write) I try hard to listen in French until some subtlety makes me rewind and subtitle… Back when he was filming classes at a local trade school he usually shared recipes on a whiteboard or from a notebook, so you’d have to pause play and screenshot or copy. Lately he’s been demoing more baking at the home scale when he’s not visiting interesting bakeries, but I confess I haven’t been looking for recipes as much as technique, hacks, etc.
Joyeux Noël,
Phil
I watched the Tarte Tatin. Perfection and the cc worked perfectly. He’s so fun to watch and listen to. He’s responded whenever I have posted comments on YouTube. I’m making the Tarte this week thanks to you. Merci. c