Who tasted Daves' bread&breadpan bread questions.
In the Tartine book there is a piece about test baker Dave. He transformed the whole breadmaking process and bakes in breadpans. I'm in a bit of a similar situation and wondered if anyone here on the forum has ever tasted his bread. I haven't got access to breadpans where I am so can't test it out easily. I don't have a big oven and what I do is dump the whole dough mixture on baking trays. I end up which huge sourdough loaves. They look cool and taste great but I need more bread and think the pans might be a good idea.
I don't know about breadpans, prices baffle me. What is a 'normal' price for a good breadpan (I'm in Europe btw). Would it be a good idea to buy secondhand ones? What should I look out for? Also do you have to grease them or put a non stick thingy in before filling them with the dough? Is there a special folding technique? Any information is wellcome. I did a quick search but haven't found much info on the site, please correct me if I'm wrong.
Btw the guys' name is Dave Muller of outerlands. (thx mrfrost). More info makes for better searching and I found this meanwhile but not the whole secret... Amazed how white the bread seems on the inside btw. http://www.thefreshloaf.com/node/25557/tartine-tins-dave-muller-outerlands
It may take some searching, but I do believe there is a web video that touches "a little" on Dave's(?) methods.
http://www.youtube.com/watch?v=r5kKeKSfyOE
Dave's (short) story starts at about the 1:50 time mark. Can't tell if the pans are greased. My guess is they are probably spayed with some type of oil, and maybe sprinkled with semolina. Or maybe the loaves rolled in flour or semolina.
Yes that is it! No secrets revealed but fun 2 watch. What surprises me is that he says 'we came up with different technique...)' In the book it says Dave started out doing it that way. But thanks, appreciate, bread looks good.