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.
More Full Episodes
Poppyseed Torte with Markus FarbingerVanilla Chiffon Chocolate Mousse Cake with Mary BerginSavory Pizza Rustica with Nick MalgieriChocolate Mint Nightcaps with Marcel DesaulniersJohnnycake Cobblers with Johanne KilleenPumpernickel Bread & Matzos with Lauren GrovemanCreme Fraiche with Nancy SilvertonA Three-Tiered Wedding Cake with Martha Stewart, Part 2A Three-Tiered Wedding Cake with Martha Stewart, Part 1Savory Puffs and Eclairs with Norman LoveRaspberry-Fig Crostata with Flo Braker and Leslie MackieChocolate Tuiles & Gingersnaps with Gale Gand and David BlomNaan with Beatrice OjakangasLadyfingers GenoiseItalian Cookies with Nick MalgieriBanana-Chocolate Beignets with Norman LoveChocolate Napoleon & Ice Cream Sandwich with Gale GandWhite Chocolate Pattycake with Marcel DesaulniersPuff Pastry with Michel RichardRasberry Ruffle Genoise Cake with Alice MedrichFocaccia for Dessert with Craig Kominiak
Holly is on a mission to get to know more Vermonters, what inspires them, what makes them tick, and to learn how Vermont PBS can better serve. Watch the video...
Original series, specials, documentaries and web shows produced by Vermont PBS