What we covered in this episode
- Baker Matthieu Cabon believes that artisan bread is popular today because of an evolution in taste and people are tired of white bread.
- The main difference between industrial bread and artisan bread in “TIME”, says Matthieu Cabon.
- Between bakers, we judge ourselves with the baguette and the croissant, but personally my favorite bread to taste would be an artisan country loaf.
- Matthieu Cabon says that the main difference between the bread preference in France and in the US is cultural. American bread is soft (like in Asia), and French people like their bread overcooked.
- The nice contrast between the crust and the soft inside of the bread comes from the humid atmosphere in the professional oven that allow the dough to rise one last time in the oven.
- Matthieu Cabon talks about his youth in Brittany, France, and what made him decide to become a baker.
- The dough is made with three ingredients – flour, salt, and water. But a lot of parameters impact the flavors of the bread – the outside temperature, the atmospheric pressure, the quality of the water, and the type of flour.
- Matthieu Cabon worked at Joel Robuchon at the MGM Grand in Las Vegas as head baker.
- Then he became the chef baker of the France Pavilion designed by Paul Bocuse at Disney’s Epcot Center.
- Finally, he became a business partner with his friend Otto Sanchez and opened a French bakery in Houston called Magnol.
- Link to the podcast episode on Apple Podcast https://bit.ly/matthieu_cabon
Links to other episodes in Houston
Submitted questions from podcast listeners
The 7 step process of bread making
1. First you scale the ingredients.
2. Then, you mix the ingredients. You can mix them in one shot or mix them in different steps.
3. You can let the dough rest between mixing for the first fermentation.
4. Then you will divide, reshape.
5. Let it rest again.
Then you will shape it,
6. Then you are ready to proof it (second fermentation).
7. And finally you will bake it.For the sandwich bread you will do this process in about an hour before the oven.
For a sourdough bread you can easily go to over 24 hours sometime 72 hours.
Croissant Croque Monsieur Recipe
The best way to use leftover croissant s from the day before.
1. Start by opening your croissants in half with a knife without separating them completely.
2. Bechamel sauce preparation: melt the butter in a saucepan, add flour to it and little by little, with a whisk, add milk (the quantities are to your liking). Leave to thicken over low heat, stirring constantly. Add salt, black pepper, and nutmeg.
3. As soon as your béchamel is ready, melt the cheese and spread it inside the croissants. Add a slice of rolled ham, then more béchamel and grated cheese.
4. Put in the oven at 350 ° f for 20 min while monitoring.
What type of bread for what type of food?
Bread and food pairing:
– The baguette is good for sandwiches
– The country bread or the sourdough bread, I like when it is combined with a deep flavor, like cured meat for example, like a nice dry sausage, you want to enjoy the nice deep flavor on the bread as well.
– We avoid the contrast for some cheese for example. I like cheese with baguettes because that way I can really taste the cheese and not the bread. If the bread is too sour, you will have a wrong combination of flavors in your mouth. And if you really buy the cheese for the cheese, I will eat it with the baguette.
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- Sourdough Bread @magnol Bakery in Houston
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- Brisket bread @Magnol Bakery in Houston
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- Bread from Baker Matthieu Cabon
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- Croissants before the oven from Baker Matthieu Cabon
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- Croissants @magnol Bakery in Houston
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- Baguette @markmanephotography
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- Sourdough Bread @markmanephotography
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- Close up sourdough bread @markmanephotography
