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Pot Luck Food Talks: Kitchen Stories From Behind the Pass
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What Changed in Bread Baking in the Last 20 Years? Ft. Claudio Perrando

41 min‱8 mars 2026

đŸŽ™ïž 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

đŸïž Baking Bread on a Caribbean Island

đŸ”„ Baking vs Cooking

đŸ„– Deck Ovens vs Rational

đŸ•łïž The Open Crumb Revolution

📚 Tartine & Chad Robertson

đŸ§Ș The Science of Dough

đŸŒŸ Flour Quality & W-Value

đŸ„ Panettone Craft

đŸœïž Restaurant Bread Service

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Fler avsnitt av Pot Luck Food Talks: Kitchen Stories From Behind the Pass

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Pot Luck Food Talks: Kitchen Stories From Behind the Pass med Chef Phil & Eric | Experienced Cooks & Restaurant Insiders finns tillgÀnglig pÄ flera plattformar. Informationen pÄ denna sida kommer frÄn offentliga podd-flöden.