Saturday, August 3, 2019

A Bake with Daniel des Rosier

A couple of weeks ago at the Kneading Conference of the Maine Grain Alliance in Skowhegan, Maine, I managed my portable brick oven for Daniel des Rosier of Boulangerie des Rosier in Quebec (https://boulangeriedesrosiers.com/home/#).

Daniel and his workshop participants started working earlier than anyone (5am) and continued through the three days culminating in a bake.


Because Daniel does not use a brick oven at his bakery, he depended on me to provide both the oven temperature and atmosphere and an oven that could accommodate multiple bakes on one firing.

Without an undue amount of self-congratulation, I nailed it.  I don't generally due the baking in my family; I'm the fire maker.  Twelve years of experience firing brick ovens has honed my sense of the fire/temperature equation.  Add to this, my advocacy of building ovens with sufficient mass AND excess insulation and I make ovens that will satisfy a demanding (but fun) baker like Daniel.



I was up at 4:30 on bake day having banked the fire the night before.  Daniel had the 520F oven for his four-batch bake of 70 loaves.  Throughout the day, I adjusted the oven for others, sometimes bumping the oven up to 700F for Kerry Altieri's focaccia and back to the 400-500F for more of Daniels breads.  We finished with pastries at about 380F.  A pleasure all around.



8 comments:

  1. Very good! I think that you have done a great job! FANTASTIC.
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  2. "What an amazing opportunity!"
    Working with someone as skilled as Daniel des Rosier must have been inspiring. How was it to collaborate with a baker of his caliber?
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  3. "The Kneading Conference sounds fascinating!"
    It’s great to hear about events like this that celebrate traditional baking techniques. What was your biggest takeaway from the conference?
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  4. "Daniel des Rosier’s work is legendary!"
    I’ve heard incredible things about Boulangerie des Rosier. Did you get to learn any of his signature techniques while assisting him?
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  5. "Brick oven baking is an art!"
    Managing the oven must have required a lot of skill and precision. How did you ensure the bakes were perfectly cooked?
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  6. "Maine Grain Alliance is doing great work!"
    Supporting artisanal grain and baking practices is so important. Did you discover any new grains or recipes at the conference?
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  7. "Quebec meets Maine!"
    This sounds like such a beautiful cross-border collaboration. Did Daniel share any insights about the baking culture in Quebec compared to Maine?
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  8. "Portable brick oven sounds so cool!"
    Managing a portable brick oven must have been quite the task! Did it add a unique flavor or texture to the baked goods?
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