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…”
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週末老公d大隻仔書難逃一劫!
有好心地
最開心見到個麵包心有超多大泡泡- Open Crumb!
🎂蛋糕?🍞麵包?
早晨!仲係咪眼矇矇?!
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。
超過100個🎄聖誕肉桂卷,幫神父完成。
Impossible dream!
I’m possible dream!
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。
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!
明週專訪-「虎紋包」和「蜜瓜包」