Julia Child Gave Me What I Wanted – To Observe People Using Advanced Bread Making Techniques

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Julia Child saves the day! This is something special to know that somebody might currently have to go to school in a large city to observe and learn. I observed a French baker shape baguettes, use a couche [1][2], and I observed a baker use a transfer peel (or flip board). I needed this information. Jacques Pépin replaces a couche with dish towels and wooden dividers. The wooden dividers can be replaced with other things. I have used cans of food. Julia also forms bâtards. These are the advanced baking techniques people use in big cities [1]. This video is supposedly from 1971. I put a citation for some written information in a colorful and exciting book, The Way to Cook, by Julia Child. I discovered this book in a citation in a book on French sauces. This book does not seem to be demanding or intimidating. This baker may be a professor from France that is important to Julia Child, Thomas Keller, and to many other bread makers.

Julia Child The French Chef- French Bread

 

1. Julia Child: The Way to Cook (New York: Knopf, 1989), 35-44.

2. Jacques Pépin: Jacques Pépin’s Complete Techniques (New York: Black Dog & Leventhal, 2001), 553-560.

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3 thoughts on “Julia Child Gave Me What I Wanted – To Observe People Using Advanced Bread Making Techniques

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