Comments on Farine: Revisiting Gérard Rubaud

I loved reading this. What a tribute to M. Rubaud...

2011-11-27T07:55:44.445-08:00

I loved reading this. What a tribute to M. Rubaud. I recall reading in either Tartine Bread or The Bread Builders that Chad Robertson discovered how a long, overnight retarding of the dough in a cool environment gave him a "revelation" of flavour -- this discovery only coming after he had worked himself into exhaustion, and simply could not finish his bread on that day. Gerard, on the other hand, never discovered it for himself despite a grueling schedule, nor being slowed by a stroke. That he then pounced on the technique with humility and joy, like a caver finding a whole new tunnel to explore, is a tribute to the man and a suggestion that the pathways of bread-making may indeed be infinite.

Thank you so much for sharing this. I was deeply moved.

@Anonymous, thanks for visiting. I am glad you lik...

2011-11-26T12:03:58.132-08:00

@Anonymous, thanks for visiting. I am glad you liked the post. Next time could you please leave your first name so that I know a little bit about who you are?

@Azélia, thank you so much for stopping by. I love...

2011-11-26T10:09:04.501-08:00

@Azélia, thank you so much for stopping by. I love following your bread adventures on your blog. Yes, Gérard uses a firm levain. However he doesn't use the word "stiff" because his levain is actually too flexible to be aptly described that way. I think his hydration rate is now somewhere between 65 and 67%.
You are one very courageous baker to take on the baking of 60 loaves with no proofer or fridge space to stagger the baking! And yes, you are right, levain is more forgiving than commercial yeast (maybe because commercial yeast is choke-ful of active cells?).

@Ross, thank you so much for your kind comments. T...

2011-11-26T10:04:10.337-08:00

@Ross, thank you so much for your kind comments. They touched me to the quick because Gérard has proved to be such as transforming experience in my baking life. I am glad to know I was able to convey some of that through these posts. Plus I love it that you are such a passionate baker.

Loved reading this story, and I think I was smilin...

2011-11-26T00:54:32.777-08:00

Loved reading this story, and I think I was smiling throughout.

Months back when I had to bake for an order 16 loaves (400g flour each loaf) not having a prover or fridge space at home I could only leave them on final rise on the dining room table overnight with window open for cool air. Went to bed with fingers crossing hoping for the best.

The room was about 10C I left them about 10pm and on returning to them 6am they had risen far more than I ever seen them. By the time the last loaves were going in, I can only bake 4 at a time they really were on the edge of proving as the dough was starting to tear.

When you see the dough tearing like this I know I'm really pushing it. Anyway...the result is I had great very large loaves with soft crumb like I've never had before. Not the big holes as you have them here as I use a liquid levain but a complete different texture, softer, to that of what I get if I do last prove 3-6 hrs say. It was a revelation for me.

As it happens husband prefers the texture of the shorter proving time. But the point I experienced was I could change my crumb texture without adding fat just by proving time alone. And the other thing I learnt was sourdough is a Baker's best friend because it will happily sit there far longer without terrible consequences.

This experience also explained to me why bakers like to leave their loaves to the near-edge of proving with yeast loaves.

I have read it right haven't I, that Gerard uses a stiff levain?

Beautiful!!!

2011-11-25T21:27:22.171-08:00

Beautiful!!!

Hi MC. I came to your first series on Gérard Ruba...

2011-11-25T18:02:37.104-08:00

Hi MC.

I came to your first series on Gérard Rubaud via Shiao-Ping's posts on TFL on her interpretation of Gérard's bread, and I have both of you to thank for introducing me to a truly wonderfully flavoured bread that has become a regular of mine.

I have found this new post most illuminating. In fact, Gérard's views on adjusting the dough according to seasonal and other factors speaks directly to some proofing issues I've been having recently due to the increased temperatures of the approaching antipodean summer. I thought I had seasonal factors covered after several years of home-baking SD 3-4 times per week, but it just goes to show no matter how long you bake there are always new things to learn. This is frustrating sometimes, yet one of the most fascinating aspects of this wonderful obsession!

I want to say a big - and way overdue - thank you for your life-changing (yes!) GR posts, and for a terrific blog generally.

Cheers
Ross

Barbara, I am so glad you liked the post. Gérard w...

2011-11-25T08:14:40.531-08:00

Barbara, I am so glad you liked the post. Gérard would love it to know that you are focusing on one loaf! Just what he recommends...
Joanna, thank you for revisiting Gérard with me. It is indeed a great joy for me to be able to share my experience at his bakery.

What a joyful post full of discovery and excitemen...

2011-11-24T15:47:59.758-08:00

What a joyful post full of discovery and excitement, it is such a pleasure to read your stories and see your photographs. I remember reading about Gerard before on your blog, you are both inspiring :)

what an AMAZING post!!! and wonderfully written (a...

2011-11-24T13:03:37.898-08:00

what an AMAZING post!!! and wonderfully written (and photographed) too. I love the description of this though baker and of how dedicated he is to his loaves. so cool to have taken part to one of his discoveries on bread... this is so inspiring... btw, I really understand him, I am currently stuck on one loaf :)

Thank you, Phil! G's bakery is indeed a charme...

2011-11-24T08:27:40.073-08:00

Thank you, Phil! G's bakery is indeed a charmed place inhabited by my favorite kind of wizard...

Thank you so much for this wonderful posting MC. ...

2011-11-23T22:39:46.573-08:00

Thank you so much for this wonderful posting MC.

What a delight to read of your time spent in his bakery. It seems a charmed place.

Gerard is a wonder. Amazing energy.

@Thanks, Jeremy! @Judd, he doesn't use strong ...

2011-11-23T15:59:01.069-08:00

@Thanks, Jeremy!
@Judd, he doesn't use strong flour. Just regular King Arthur's all-purpose (Sir Galahad is the name for the professionals) and 13% freshly milled whole grains (mixture of wheat, spelt and rye).
@Angie, thank you!

Delightful. Émouvant.

2011-11-23T09:39:44.889-08:00

Delightful. Émouvant.

What a great story!Proofing at 70,what a surprise....

2011-11-23T09:27:46.761-08:00

What a great story!Proofing at 70,what a surprise...but what a great looking crumb...must be some strong flour.I can not wait to hear where it goes...

Fabulous! Magnifique!

2011-11-23T09:08:03.702-08:00

Fabulous! Magnifique!