US
US BACK
US BACK TO 68 ON SUNDAY.
>>> WE ARE IN THE GREAT DAY
KITCHEN.
KITCHEN.
KITCHEN. YOU ARE WIDELY CONSIDERED A
MASTER BAKER AND AUTHOR OF A
NEW
NEW
NEW BOOK
NEW BOOK LIVING BREAD AND BAKER OF
THE DELICIOUSNESS.
THE DELICIOUSNESS. WELCOME.
WELCOME.
WELCOME. >> IT'S MY PLEASURE.
>> YOU HAVE BEEN PERFECTING
BREAD FOR A LONG TIME.
>> 37 YEARS.
>> WHAT IS IT FOR YOU?
WE LOVE THE SMELL OF COURSE.
HOW DID YOU GET INTO IT?
>> I WAS A CHEF AND I WAS IN
PARIS.
PARIS.
PARIS. I
PARIS. I ENDED UP STUMBLING INTO A
BAKERY.
BAKERY.
BAKERY. THE BAKERS INVITED ME IN AND
THE
THE
THE REST
THE REST IS HISTORY.
>> I REMEMBER GROWING UP, WE
HAD
HAD
HAD A
HAD A BREAD MAKER.
YOU PUT IT IN THE MACHINE AND
IT
IT
IT SMELLS
IT SMELLS SO GOOD.
YOU DON'T NEED A BREAD MAKER AT
HOME TO BE A BREAD MAKER.
>> THESE BREADS ARE MADE WITH
FLOUR, WATER, SALT, FLOUR DOUGH
OR YEAST, HANDS, AND AN OVEN.
>> EASY ENOUGH.
>> EASY ENOUGH.
>> NOT TOO MANY INGREDIENTS.
>> THIS IS A ROMAN PIZZA.
IT IS FROM A FAMOUS BAKERY IN
ROME.
ROME.
ROME. IT'S THE SIMPLEST RECIPE.
IT'S FLOUR.
IT'S FLOUR. IT'S WATER.
IT'S WATER. IT'S SALT AND A TINY BIT OF
YEAST.
YEAST.
YEAST. I
YEAST. I MIXED THIS LAST NIGHT FOR
ABOUT FOUR MINUTES.
OKAY.
OKAY.
OKAY. I
OKAY. I PUT IT IN THE SHEET PAN WITH
A
A
A LITTLE
A LITTLE OLIVE OIL AND LET IT
REST
REST
REST OVERNIGHT.
OVERNIGHT. IT'S NOT TOO RISEN BECAUSE
THERE
THERE
THERE IS
THERE IS A TINY AMOUNT OF YEAST.
AND IT WAS COOL.
>> YOU LEAVE IT COVERED AND
OUT.
OUT.
OUT. >>
OUT. >> I
OUT. >> I LEAVE IT COVERED AND I PUT
IT IN THE FRIDGE.
NOW I WILL PUT A LITTLE OF
SEMOLINA ON THE COUNTER.
>> WHEN I TRY TO MAKE PIZZA OR
BREAD, I PUT MORE FLOWER BUT
IT'S TOO FLOURY.
>> IT'S LIKE A WHISPER.
JUST A LITTLE BIT.
ALL I WILL BE DOING IS PICKING
THIS UP.
THIS UP.
THIS UP. PULL THE PAN FOR ME.
>> THERE WE GO.
>> THIS IS REALLY SOFT AND
REALLY STRETCHY.
REALLY STRETCHY. IT DOESN'T ALWAYS COME OUT
PERFECT.
PERFECT.
PERFECT. WHAT THE BAKERS IN ROME DO IS
MAKE THESE PIZZAS NINE FEET
LONG.
LONG.
LONG. WHAT THEY DO IS THEY LET THEM
REST.
REST.
REST. IF
REST. IF WE HAD A TEN MINUTE SEGMENT,
WE WOULD LET THIS REST.
BUT WE DON'T.
I WILL PUT A LITTLE BIT MORE
HERE.
HERE.
HERE. THEN WHAT THEY DO IS DIMPLE THE
DOUGH LIKE THIS.
IT'S FORGIVING.
IT'S FORGIVING. ONCE YOU HAVE IT ON HERE, IF IT
STICKS A LITTLE BIT, IT IS VERY
FORGIVING.
FORGIVING. FROM HERE, WE WOULD PUT JUST A
LITTLE BIT OF OLIVE OIL.
>> THIS IS A VERY FINE GRITTY
FLOUR MADE FROM DURHAM WHEAT.
IT IS YELLOW IN COLOR.
WE ARE PUTTING A LITTLE BIT
OLIVE OIL, A LITTLE BIT SEA
SALT.
SALT.
SALT. IT
SALT. IT GOES IN THE OVEN.
>> THIS IS WHAT IT LOOKS LIKE.
>> NOW YOU CAN TASTE IT.
WE WILL DO IT BREAD STYLE,
BAKER
BAKER
BAKER STYLE.
STYLE.
STYLE. >>
STYLE. >> I LOVE IT.
WHEN SOMEBODY IS MAKING BREAD
AT
AT
AT HOME,
AT HOME, I FIND SOMETIMES THE
BREAD
BREAD
BREAD STARTS TO CONTRACT.
WHAT'S THE SECRET WITH THAT?
>> THE BEAUTY OF THIS, IT'S HAD
18 HOURS TO RELAX.
ALL OF THAT TENSION IS GONE.
SECONDLY, THE RATIO OF WATER TO
FLOUR IS VERY HIGH.
FOR EVERY THOUSAND GRAMS OF
FLOUR, THERE IS 800 GRAMS OF
WATER.
WATER.
WATER. IT
WATER. IT DOESN'T TEND TO BE AS TIGHT
A
A
A DOUGH.
DOUGH.
DOUGH. SECONDLY, IT WASN'T NEEDED A
LONG TIME.
LONG TIME. WE'VE HANDLED ALL THAT TENSION.
>> REAL QUICK, YOUR BOOK, YOU
WENT ALL OVER EUROPE.
>> I TRAVELED FOR FOUR YEARS,
VISITED BAKERIES FROM TIP OF
SICILY TO THE NORTH OF FINLAND.
THERE IS A SERIES OF PROFILES
ON
ON
ON FARMERS, MILLERS, BAKERS ACROSS
EUROPE AND LOTS OF IMPORTANT
TECHNICAL BAKING INFORMATION.
>> THAT'S THE KEY.
YOU TWO CAN MAKE THIS DELICIOUS
BREAD AT HOME.
>> PRETTY GOOD.
>> WHO KNEW IT WAS JUST THOSE