Paris'in En İyi Baget Ekmeğini Yapan Bir Senegalli
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The Man from Senegal who Bakes the Finest Baguettes in Paris
03/25/2010 00:00:00
The man from Senegal who bakes the finest baguettes in Paris
By John Lichfield in Paris
Wednesday, 24 March 2010
There is nothing more French than a warmbaguette. Other symbols of national identity -berets, yellowheadlights, yellow cigarettes - may have disappeared, but the baguette survives as auniversalemblemof France.
The 2010 prize for the best "traditionalbaguette" in Paris has been won by a young man who was born in Senegal, Djibril Bodian, 33, who moved to France when he was six years old.
President Nicolas Sarkozylauncheda "greatdebateon national identity" last year whichgeneratedso much anti-immigrantrhetoric that itembarrassedthe Elysée Palace and had to be quietlyshelved. Immigration, it was claimed by manyparticipantsin the debate, threatens to destroy French identity and the French way of life. Not according to Djibril Bodian. And notaccordingto thejuryofgastronomers, minor celebrities and ordinary people who voted that his baguettes were the best in the French capital.
As part of his prize, Mr Bodian will supply all the bread for 12 months to President Sarkozy'sofficialresidence.
"The only secret is not to take short cuts," Mr Bodian said. "You have to follow therecipescrupulous. You have to allow enough cooking time. Most of all you have let thedoughrestfor a while before youbakeit."
Recipe: Baguette de tradition française
Ingredients: 500gwheatflour, 350g water, 12g common salt, 7g naturalyeast
Mix yeast with water. Mix flour and salt in large bowl, and then add to watermixturegradually. Cover withdampcloth and leave to rise for one hour.
Divide into three pieces and place on a lightly-floured surface. Fold each into baguette shape and place on a baking paper-linedtray. Cut five slices in the top, cover and leave to rise for another hour.
Pre-heat oven to 230C. Bake for 15-20mins until rich golden brown.
Paris'in En İyi Baget Ekmeğini Yapan Bir Senegalli - The Man from Senegal who Bakes the Finest Baguettes in Paris
The man from Senegal who bakes the finest baguettes in Paris
By John Lichfield in Paris
Wednesday, 24 March 2010
There is nothing more French than a warmbaguette. Other symbols of national identity -berets, yellowheadlights, yellow cigarettes - may have disappeared, but the baguette survives as auniversalemblemof France.
The 2010 prize for the best "traditionalbaguette" in Paris has been won by a young man who was born in Senegal, Djibril Bodian, 33, who moved to France when he was six years old.
President Nicolas Sarkozylauncheda "greatdebateon national identity" last year whichgeneratedso much anti-immigrantrhetoric that itembarrassedthe Elysée Palace and had to be quietlyshelved. Immigration, it was claimed by manyparticipantsin the debate, threatens to destroy French identity and the French way of life. Not according to Djibril Bodian. And notaccordingto thejuryofgastronomers, minor celebrities and ordinary people who voted that his baguettes were the best in the French capital.
As part of his prize, Mr Bodian will supply all the bread for 12 months to President Sarkozy'sofficialresidence.
"The only secret is not to take short cuts," Mr Bodian said. "You have to follow therecipescrupulous. You have to allow enough cooking time. Most of all you have let thedoughrestfor a while before youbakeit."
Recipe: Baguette de tradition française
Ingredients: 500gwheatflour, 350g water, 12g common salt, 7g naturalyeast
Mix yeast with water. Mix flour and salt in large bowl, and then add to watermixturegradually. Cover withdampcloth and leave to rise for one hour.
Divide into three pieces and place on a lightly-floured surface. Fold each into baguette shape and place on a baking paper-linedtray. Cut five slices in the top, cover and leave to rise for another hour.
Pre-heat oven to 230C. Bake for 15-20mins until rich golden brown.
" http://www.independent.co.uk/news/world/europe/the-man-from-senegal-who-bakes-the-finest-baguettes-in-paris-1926148.htm "Vocabulary Exercise