bake - April 2018 - 24

grow the local food network. In 2015 he was awarded
a USDA Local Food Promotion Grant that signiﬁcantly

he says. "I'm a bread specialist. Look at the certain

"Look at the certain
products you do very
well and scale down
your menu. Make sure
you have a laser
focus on quality."

products you do very well and scale down your menu.

Don Guerra, owner and baker for Barrio Bread

helped him to increase collaboration with others and
expand production with a new bakery. He has taught
a variety of baking classes and presented at conferences and workshops, highlighting his business model
and work with heritage grains. Guerra has consulted
in Mexico, Taiwan and throughout the United States.
"There is a huge market for something that is well
made in terms of local breads with few ingredients,"

Make sure you have a laser focus on quality."
With quality in mind, acclaimed French bakers Hubert
Chiron and Patrice Tireau addressed the fascinating

bread technology, open grain and holes were a night-

question of whether "wild crumb" is automatically a

mare, he said.

guarantee of bread quality, speaking in one educational session at WheatStalk.

On the other hand, the golden rules to get an irregular crumb include the following processes: moderate

Chiron talked about the history of bread, noting that

gluten development, low energy mixing and folds,

the baguette ﬁrst arrived in France in the 1920s. US

long ﬁrst proof, scaling with minimum pressure, no

mass-produced pan bread and craft European breads

pan, short ﬁnal proof, deck oven with strong bottom

from mechanized short processes have a ﬁne, soft,

heat, and high temperatue to maximize steam pres-

white crumb in common, he said, while traditional

sure and coalescence. There are some disadvantages

French bread was highly recognizable for its open

with very soft doughs, Chiron said, including sticki-

wild crumb.

ness, touchy during transfer and less crustiness.

Today, Chiron said there are four types of crumb

Their conclusion is that wild crumb is not an auto-

structure: brake ﬁrm bread, traditional French

matic guarantee of quality and that pan bread or

baguette, overhydrated straight bread and sandwich

sandwich bread could be premium quality and ﬁt

bread. Pan bread, popular in the United States and

many uses. "There is no automatic link between wild

the United Kingdom, provided an assurance of ﬁnal

crumb and taste," Chiron said. "Wild crumb could

shape and gave a more regular crumb. With pan

mean oversimpliﬁed processing."

24 < APR 2018 | bakemag.com

http://www.bakemag.com

bake - April 2018

Table of Contents for the Digital Edition of bake - April 2018

Bake - April 2018
Editor's Note - THE DESIGN ISSUE: a profound influence
Contents
Management - Be Financially Fit
New Product Success Stories - Macarons That Pop
Technical Corner - All about Bagels
Practical Marketing - The Review Effect
Equipment Innovations - Spring Cleaning
Elevate your product line
Dessert to go
Inventive Displays
Chocolate & Decorating - National Donut Day
Cakes - Specialty Desserts
Sweet Goods - Seriously delicious donuts
Breads - The Best of Bread
Pastries - The finalists
Foodservice - Turkish Breads
Beverages - Shake it up
Product Showcase
Classifieds
Ad Index
Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - Bake - April 2018
bake - April 2018 - Bake - April 2018
bake - April 2018 - 2
bake - April 2018 - Editor's Note - THE DESIGN ISSUE: a profound influence
bake - April 2018 - 4
bake - April 2018 - 5
bake - April 2018 - Contents
bake - April 2018 - 7
bake - April 2018 - Management - Be Financially Fit
bake - April 2018 - 9
bake - April 2018 - New Product Success Stories - Macarons That Pop
bake - April 2018 - 11
bake - April 2018 - Technical Corner - All about Bagels
bake - April 2018 - 13
bake - April 2018 - Practical Marketing - The Review Effect
bake - April 2018 - 15
bake - April 2018 - Equipment Innovations - Spring Cleaning
bake - April 2018 - 17
bake - April 2018 - Elevate your product line
bake - April 2018 - 19
bake - April 2018 - 20
bake - April 2018 - 21
bake - April 2018 - 22
bake - April 2018 - 23
bake - April 2018 - 24
bake - April 2018 - 25
bake - April 2018 - Dessert to go
bake - April 2018 - 27
bake - April 2018 - 28
bake - April 2018 - 29
bake - April 2018 - Inventive Displays
bake - April 2018 - 31
bake - April 2018 - 32
bake - April 2018 - 33
bake - April 2018 - Chocolate & Decorating - National Donut Day
bake - April 2018 - 35
bake - April 2018 - Cakes - Specialty Desserts
bake - April 2018 - 37
bake - April 2018 - 38
bake - April 2018 - 39
bake - April 2018 - 40
bake - April 2018 - 41
bake - April 2018 - Sweet Goods - Seriously delicious donuts
bake - April 2018 - 43
bake - April 2018 - 44
bake - April 2018 - 45
bake - April 2018 - Breads - The Best of Bread
bake - April 2018 - 47
bake - April 2018 - Pastries - The finalists
bake - April 2018 - 49
bake - April 2018 - Foodservice - Turkish Breads
bake - April 2018 - 51
bake - April 2018 - Beverages - Shake it up
bake - April 2018 - Product Showcase
bake - April 2018 - 54
bake - April 2018 - Classifieds
bake - April 2018 - 56
bake - April 2018 - Ad Index
bake - April 2018 - Formula of the Month - Sorghum Whole Grain Banana Bread
bake - April 2018 - 59
bake - April 2018 - 60
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