In the world of bread making, Toshio Nihei is a legend. His Pain Rustique recipe is known to every baker who takes pride in their craft. In this post, we’ll share Nihei’s expert tips on creating the perfect loaf of Pain Rustique. Whether you are a seasoned bread maker or an enthusiastic beginner, you’ll find the information you need to achieve bakery-level results in your home kitchen. Join us as we learn from the master and unlock the secrets to making the best Pain Rustique bread.
Introduction
If you’re a bread lover, you may have heard of the pain rustique – a delicious French bread that’s crispy on the outside and has a chewy texture inside. This bread is made from baguette dough without kneading and is considered one of the most challenging bread types to make, but a Japanese baker, Toshio Nihei, has become a master of this craft. In this article, we will dive into who Toshio Nihei is and how he became known as a legendary baker due to his overwhelming technical skills and knowledge in bread making. We’ll also explore his expert tips on making the best pain rustique bread, from flour selection to fermentation techniques.
Toshio Nihei: The Legendary Baker
Toshio Nihei is a renowned baker from Japan who was trained in France in 1983. Since then, he has been participating in internal and external seminars, and has been teaching young Japanese bakers who go to global competitions. His expertise in breadmaking has earned him the title of a master baker in Japan.
Raymond Calvel and Donq Bakery
Raymond Calvel, a French professor, introduced authentic French bread to Japan in 1954. Donq, a Japanese bakery, was one of the first bakeries to learn from Calvel the orthodox French bread. The bakery was established in 1983 in Tokyo, and Toshio Nihei joined the bakery in 1986.
Pain Rustique: A Unique Type of Bread
Pain rustique, a type of bread made from baguette dough without kneading, is known for its rustic appearance and crunchy crust. It is a challenge for bakers to make, but with Nihei’s technical skills and knowledge, he has perfected the process.
Toshio Nihei’s Expert Tips on Making the Best Loaf
If you’re looking to make the perfect pain rustique bread at home, here are a few of Toshio Nihei’s expert tips to ensure your loaf comes out perfectly:
Flour Selection
Choosing the right type of flour is essential for making the best pain rustique bread. Nihei prefers using Lys D’or flour, which has the lowest protein and highest ash content. He also prefers to use French wheat for baguettes, but faces difficulties due to high tariffs on wheat imports.
Importance of Malt
Malt is used to supplement the lack of alpha-amylase in ordinary wheat, which is necessary for breaking down carbohydrates into sugars for yeast fermentation. Unlike vitamin C, which is prohibited in French bread, malt is a useful supplement for breadmaking.
The Mixing Process
The pain rustique dough requires mixing by hand to ensure that the dough is not overworked. This dough is then cut to shape and left to ferment for a few hours.
Fermentation Process
Nihei uses a fermentation technique that involves a period of rest for the dough after the initial mixing stage. The dough is then shaped and rested again before baking. This technique is crucial to achieving the perfect texture and taste.
Baking Process
The baking process involves preheating the oven, ensuring that the bread has the correct temperature before baking. Nihei uses a specific technique to create steam in the oven, which is necessary for creating the perfect crust.
Conclusion
Toshio Nihei is a renowned Japanese baker who has become a master of breadmaking, especially the pain rustique bread. By following his expert tips, you can now try your hand at making the perfect loaf at home.
FAQs
- Is pain rustique bread difficult to make?
- Yes, pain rustique is considered one of the most challenging bread types to make.
- What type of flour is used to make pain rustique bread?
- Lys D’or flour is preferred, which has the lowest protein and highest ash content.
- Why is malt important in bread making?
- It is used to supplement the lack of alpha-amylase in ordinary wheat, which is necessary for breaking down carbohydrates into sugars for yeast fermentation.
- What is the mixing process for pain rustique dough?
- The dough requires mixing by hand to ensure that it is not overworked.
- What is the fermentation process for pain rustique?
- Nihei uses a fermentation technique that involves a period of rest for the dough after the initial mixing stage. The dough is then shaped and rested again before baking.
