Au Bon Pain "The Place of Good Bread" was recently experienced in no, not France, but Midtown Atlanta. Last week my visiting daughter came from overseas for a 2 week trip to see family, friends and to improve her bread baking skills. We enrolled for class with The Atlanta Cooks Warehouse. Maître Boulanger- Master French Baker Lionel Vatinet was our instructor for our lesson on preparing good, country French bread.
He gave us the inside scoop on what it takes to transform simple bread flour, salt, yeast and warm water into a crusty, tender mouthful of pure heaven.
The longer I study cooking, and especially baking, the more I understand that great cooking isn't really about recipes- it's about techniques.
So, just like the Olympic athletes I must practice, practice, practice! Just wish this sort of practice left ME with an Olympic size body!
Well, as the French say, "Bon Appetit"