What Changed in Bread Baking in the Last 20 Years? Ft. Claudio Perrando
Pot Luck Food Talks: Kitchen Stories From Behind the Pass · Chef Phil & Eric | Experienced Cooks & Restaurant Insiders
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Show Notes
🎙️ 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
🏝️ Baking Bread on a Caribbean Island
🔥 Baking vs Cooking
🥖 Deck Ovens vs Rational
🕳️ The Open Crumb Revolution
📚 Tartine & Chad Robertson
🧪 The Science of Dough
🌾 Flour Quality & W-Value
🥐 Panettone Craft
🍽️ Restaurant Bread Service
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