藍帶時也有用過Retrodor 麵粉做Baguette，效果真的大不同。東京渋谷的Viron麵包店也有用這麵粉的Baguette（La Tradition du Pain)。
Some extracts from the web:-
“…Viron’s simple yet powerful methodology—a long first fermentation and a rejection of additives—prefigured the now famous “Bread Decree” issued on September 13, 1993, by which the government created the “bread of French tradition,” the only loaf enjoying a status akin to the “appellation contrôlée” category that stands behind the excellence and authenticity of many French wines enjoyed around the world…”
“…This decree codifies in detail the steps required for milling the flour and making bread that can be advertised as “in the French tradition.” In addition, the decree helps the consumer identify quality artisanal products. As a product of authentic artisanal work, the Retrodor Baguette has to be made on the baker’s premises from start to finish...”
“…The special paper bag that protects the Retrodor when you buy it in a bakery guarantees that you have the real thing, the premiere baguette in the category officially known henceforth as the French tradition…”
Baguette 22週年
今天是法式傳統長包命名界定的22週年！
一打開Google Search 有驚喜！今天是法式傳統長包命名界定的22週年！好鍾意這個 Google Doodle！
藍帶時也有用過Retrodor 麵粉做Baguette，效果真的大不同。東京渋谷的Viron麵包店也有用這麵粉的Baguette（La Tradition du Pain)。
Some extracts from the web:-
“…Viron’s simple yet powerful methodology—a long first fermentation and a rejection of additives—prefigured the now famous “Bread Decree” issued on September 13, 1993, by which the government created the “bread of French tradition,” the only loaf enjoying a status akin to the “appellation contrôlée” category that stands behind the excellence and authenticity of many French wines enjoyed around the world…”
“…This decree codifies in detail the steps required for milling the flour and making bread that can be advertised as “in the French tradition.” In addition, the decree helps the consumer identify quality artisanal products. As a product of authentic artisanal work, the Retrodor Baguette has to be made on the baker’s premises from start to finish...”
“…The special paper bag that protects the Retrodor when you buy it in a bakery guarantees that you have the real thing, the premiere baguette in the category officially known henceforth as the French tradition…”
Related Posts
百做不厭的歐包！
最愛就是看到那些發酵時的超大泡泡，充滿生命力。
遲來的七夕
人大了，記什麼情人節、記念日的能力就會每況愈下。
有好心地
最開心見到個麵包心有超多大泡泡－ Open Crumb！
sunshine sunshine!
週未要去曬太陽！
朱古力紅莓吐司
好軟好軟好軟
法國鄉村包－ 鍾情well done!
牛扒－ 我就要medium rare; 法國鄉村包－ 我就鍾情well done!
東京藍帶畢業生短片Le Cordon Bleu Japan – Alumni Stories
呢個小片段真係好靚好靚，好好總結了這個里程碑。
明週專訪-「虎紋包」和「蜜瓜包」