Master bread-maker Steve Sullivan from the Acme Bakery in Berkeley, CA visits Julia Child in her kitchen. Sullivan demonstrates how to make various decorative loaves. He creates a couronne, or crown of pearls. This bread uses three different starters. He also bakes baguettes, wheat stalks and pain fendu. To allow for these decorative breads to expand more readily, Sullivan recommends raising the humidity of the oven by pouring water in pans underneath the baking breads.



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  • A Three-Tiered Wedding Cake with Martha Stewart, Part 2
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  • Puff Pastry with Michel Richard
  • Danish Pastry Pockets with Beatrice Ojakangas
  • Bagels with Lauren Groveman


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