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 warm baguette baget ekmeği. Other symbols of national identity -berets bere, yellow headlights far, yellow cigarettes - may have disappeared, but the baguette survives as a universal dünya çapında emblem amblem of France.
The 2010 prize for the best "traditional geleneksel baguette" 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 Sarkozy launched çıkmak a "great debate tartışma on national identity" last year which generated doğurmak so much anti-immigrant göçmen rhetoric that it embarrassed sıkıntı vermek the Elysée Palace and had to be quietly shelved rafa kaldırmak. Immigration, it was claimed by many participants katılımcı in the debate, threatens to destroy French identity and the French way of life. Not according to Djibril Bodian. And not according göre to the jury jüri of gastronomers yemek uzmanı, 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's official resmi residence konut.
"The only secret is not to take short cuts," Mr Bodian said. "You have to follow the recipe yemek tarifi scrupulous dikkatli. You have to allow enough cooking time. Most of all you have let the dough hamur rest dayanmak for a while before you bake fırında pişirmek it."
Recipe: Baguette de tradition française
Ingredients: 500g wheat buğday flour, 350g water, 12g common salt, 7g natural yeast (i.) maya
Mix yeast with water. Mix flour and salt in large bowl, and then add to water mixture karışım gradually azar azar. Cover with damp nemli cloth 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-lined tray tepsi. 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.
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