Bread From Around The World

Pan de Canela

Cinnamon Bread from El Salvador

Pan de Coco

Coconut Bread from The Dominican Republic

Banana Bread

From Costa Rica

Challah

From Israel

Cañadas due azucar

Portugese Sweet Bread

From Portugal

Corona Dulce

(Sweet Crown) Anise bread from Spain

Surprising I really liked this one. I am not a big fan of anise but in this it was not overpowering.

Irish Barm Brack

From Ireland

It is their version of a fruit cake. Normally the soak it in whiskey (English fruit cake is soaked in brandy)

Pain de Saussisson

Sausage Bread from France

Fougasse

From France

There is not a specific ingredient that makes up fougasse. For this one we added olives.

Panela de uva

Grape Bread from Italy(Northern!)

Semonlina Durum

From Italy

Naan

From Afghanistan 

Just like the fougasse, there is no set rule of what to put on top. For example in India they put butter and fresh garlic on top. We put pistachio, sea salt, sesame seeds, onion seed, and sumac ( a spice from the middle east)

Pita

From Armenia

Cranberry Pecan

From the U.S

Jewish Rye

From Israel

Maraqueta

From Chile

Pan de Frances

From Peru

This and the one above along with Bolillos Mexicano are all the same bread, but they are shaped differently from each country.

Conchas

From Mexico

In Mexico these are usually eaten for breakfast. The topping on top is flour, powdered sugar, and shortening...you roll it out and make a design then place it on top and let it proof so that the topping forms around the dough.

Jalapeno Cheddar Corn Bread

Tex-Mex

Pan Dulce Colombiano

From Colombia

This past week we had the opportunity to learn from Chef Didier Rosada! He is an amazing and very talented baker. He has baked pretty much all over the world! Fun fact: When he first came to the U.S he worked in Pittsburgh for three years! Currently, he is running a large production facility in the Washington D.C area called Uptown Bakers. I am so grateful to have learned from such an incredible chef!

He said “Every culture has bread and it has taken me years to see, taste, and learn as much about worldwide baking traditions as I have.  My goal is to share that knowledge with students so they have a well-rounded repertoire and viewpoint on the world of baking.”  He has definitely accomplished this because in the course of one week we made a least 20 breads and learned even more about bread baking in general.


If you want to read his whole bio here is the link: Didier Rosada

The Halfway Point

This week we got to to move on to different types of bread with poolishes, levains, and sponges. We started this last week, but it was more french bread and country bread.

Beer Bread
This bread is one of my favorites! The dough itself does not have beer in it, although it could. However, there is a beer mixture on top and dusted with a lot of rye flour. As the dough proofs and the rye flour is absorbed into the beer mixture, it makes that design on top! No scoring needed!

Country Bread
This bread is shaped into Baguette Pointue(Pointy Baguette). I am getting much better at shaping these! 

French Bread

 Pavé au Levain

Rye Bread

Pain de Lodeve

 Cheese Bread
My favorite bread so far! This bread has Asiago and Parmesan cheese! 

 Rustic Bread

   Ciabatta

Pointage Bac

 Multigrain

 Sourdough

I cannot believe that the Bread Program is halfway over. I am excited to be home, but sad that I will be leaving FPS. I have learned so much and I owe everything to the chefs that have taught we what I know. One in particular, Chef Jonathan; he has helped me with so much over the past year!

Beautiful buffet made by Chef Jonathan of all the bread we have made over the past three weeks!

Poolish, Levain, and Sponge

 

Since this was the second week in the kitchen and we were somewhat used to shaping the bread, we were able to learn more shapes. A lot of these shapes are the same as what I learned in the pastry program. I definitely still need practice on the shaping end of things, but they are starting to get better!

Along with learning different shapes, we worked with different breads with poolishes, levains, and sponges.  A poolish is a liquid pre-fermentation made with water, flour, and yeast- depending on how long you leave the poolish ferment, you can add salt. Salt regulates fermenation so that it does not happen too fast. A levain is also a liquid per-fementation. However, it is only made with flour and water. It used natural yeast and bacteria to ferment. A sponge has a stiff consistency- it is made with flour, water, and yeast. The difference bewteen a sponge and a poolish is the percentage of flour.

Pain Brié(Pan Bri-a)

A traditional bread from Normandy also  known as Sailor's Bread. When they first made the bread, they did not add salt to it, but instead dipped it in Sea Salt after it was baked. 

Whole Wheat Bread

Shaped into Courrones(crowns)

Country Bread with Poolish

Shaped into Baguette Pointue(point-to) (Pointy Baguette)

Pain Tabatierie(Tab-a-t-ere)

French Bread with Sponge

Tricorne

Pain Auvergnat

Courrone Bordelaise

Pan Bread

Very good for sandwiches 

Batards

Country Bread with Levain

L'Art de la Boulangerie

Well, I have been back in Chicago for five weeks now. Three of which I was an intern for the school. Even though it was a short internship I learned a lot and got to work more with Chef Patrice and Chef Jonathan. I was very happy to work alongside Chef Patrice because I only had him for two weeks in the Pastry Program and did not have him in the Cake Program. I even got to be involved with the interns last project, which was a chocolate showpiece. 

This was my showpiece.

The Bread Program (L'Art de la Boulangerie) started two weeks ago, but this past week was the first week we were in the kitchen. This week was mostly about shaping. We made Baguettes for the majority of the week then moved into a couple different shapes! We even mixed two doughs by hand!

Two Down, One to Go

My final Wedding Cake

We had to make a sweet sixteen cake with a partner, along with our own wedding cake. For those of you who do not know what this is from, it is a Harry Potter cake. I was amazed by how many people have not seen Harry Potter!!

 Chef Sunny Lee: She is an amazing chef with an amzing sense of humor! Although, you can hardly tell when she is being serious. One minute you will be looking down, working on a project, then you look up and she is giving you a look that you are not sure of whether she is joking around or something is actually wrong with your product. She has helped me a lot with focusing on detail!

Chef Nicholas Lodge: It was so amazing to learn under such an incredible chef. He was on the decorating team that made Princess Diana's wedding cake!

Chef Joel Reno: I have learned so much from him and I am so glad that I got to know him more and learn even more from him than I did in the pastry program! He has definitely become a mentor for me and I am so grateful that I can go to him for advice on anything!