Marie-Antoinette the queen of King Louis XVI said to the poor because she did not understand the hardships of the poor: If you can’t afford bread, then eat brioche! China’s Emperor Hui of Jin also has ‘The people have no corn to fill their hunger. Why not eat meat?’ At that time, brioche and meat were food only for the rich, and the poor cannot afford to enjoy them.
Nowadays, baking has been introduced to almost every family in China. The baking industry is blooming. People are not satisfied with buying bread in the bakery. Many people prefer to bake at home on their own.
Of course, baguettes and brioche are classic representatives of French bread. The earliest brioche was divided into a poor version and a rich version due to the different butter content. The butter of the rich version can be as high as 70%. As everyone knows, the higher the butter content of brioche, the more difficult it is to make. Temperature has a great influence on the quality of bread. In addition to room temperature and water temperature, stirring time is also very important. The dough containing a lot of butter needs to make butter melt completely into the dough. It takes time and the mixing time is lengthened. The temperature of the dough is likely to rise; and there is a greater risk of excessive mixing. How to make the brioche soft and delicate as cake? It needs the baker’s rich experience and skills.
Nowadays, the consumers of baguettes is also expanding. The French bakery is springing up. If a bakery does not sell a baguette, it must not be called a French bakery.
The ingredients of the baguette are very simple-only flour, salt, yeast and water. However, such a simple product has made almost every baker rack his brain to study. They try to use all kinds of flour, production techniques and different mixing methods, control the production environment to be appropriate and improve the appearance and taste.
What is a good baguette? With a length of 55-65cm and a weight of 250g-300g, it has a caramel color on the surface; and it is accompanied by unturned ears. The skin is thin and crispy. The inside has regularly honeycomb holes. It has creamy color, with strong wheat aroma, flexible and moist. It sounds so tempting, right?! Let’s move your finger, click our video and learn how to make baguettes with our former trainer Zhang Shuai.
If you want to enjoy your bread at any time like Queen Marie-Antoinette, practise by yourself or learn how to make baguettes and brioche with SYB’s experienced teacher who can answer your questions face to face, don’t miss the public class of baguettes and brioche on March 16th：
Public Class Information:
Course content: baguettes and brioche
Time: 10am-3pm, March 16th Saturday
Location: SYB baking center(near Qilianshan Rd Station, Line 11)
Registration: Welcome to register for the class through one of the following ways.
Tel: 136 8168 7194