What Changed in Bread Baking in the Last 20 Years? Ft. Claudio Perrando
Pot Luck Food Talks: Kitchen Stories From Behind the PassShow Notes
🎙️ EP176 – Master baker Claudio Perrando joins Eric to talk fermentation, flour, open crumb, Tartine’s influence, and why bread is still one of the clearest signatures of a serious restaurant.
🎧 Topics Covered in This Episode: 🍞 Bread’s Modern Renaissance 🏝️ Baking Bread on a Caribbean Island 🔥 Baking vs Cooking 🥖 Deck Ovens vs Rational 🕳️ The Open Crumb Revolution 📚 Tartine & Chad Robertson 🧪 The Science of Dough 🌾 Flour Quality & W-Value 🥐 Panettone Craft 🍽️ Restaurant Bread Service
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🔥 Enjoy!
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