A Boréale Rousse bread for the summer season
The ABCs of a deliciously unconventional bread
Undoubtedly, the winter season was difficult this year. But now it’s finally over and warm summer evenings with good beer and good friends are finally upon us. We all know that in summer, there is nothing more unifying than a big BBQ, so scroll down and keep reading to learn more about the almost philosophical methods of Guillaume Vaillant, owner of the GUILLAUME bakery in Montreal, when we asked him to create a delightfully unconventional Boreale Rousse hamburger bun.
In the first stages of creation, when we are before a blank recipe card, it is required to question ourselves and to determine our purpose: why are we making this bread?
1. Know your audience. Who will taste this bread in the end?
2. Understand how it will be served. What dish will be prepared with this bread?
3. Know how it will be eaten. Will it be a side dish or will it be the star of the dish?
This way you’ll have a better idea of the ingredients to choose in order to create a bread that meets your needs.
Following that, the careful selection of raw materials is the foundation of the gastronomic quality, ecological, human and artisan product. It is of prime importance, for example, to choose flours from which the crops are free of a heavy ecological footprint and whose transformation was carried out with respect for the workers.
Thereafter comes the turn of the artisan baker and his techniques … We do not say this enough: the basics, the basics and the basics! The art of good bread is adding a touch of innovation, while staying true to the traditional baking methods.
It is in this context that the GUILLAUME bakery has developed a unique recipe that is particularly suitable for the Boréale Rousse ale. This recipe, supported by the idea of feeding tradition and innovation all at once, is perfect for your summer festivities. This hamburger bun is made with Boréale Rousse ale and cilantro, raised by a gentle bitterness conferred by the arrangement of several unbleached flours. Baked on a Viennese pastry base, the roundness of dairy products marries perfectly with the subtle flavours of the beer.
Beer based breads are a form of technical innovation in the art of making bread that dates back to the era of the builders. With that being said, our modern times has made this delicious liquid more accessible, so the idea of replacing the regular hydration (water) by this delicious nectar is certainly not new, but its addition to a Viennese bread is bold.
To health and good summer!
Guillaume Vaillant, artisan baker and chef owner of the GUILLAUME bakery
Click here to find out more about Guillaume and his bakery.