Manu-facturing

I just watched this video about Lionel Poilane on CBS Sunday. I was amazed, watching him make the sugar cookies on the table with one hand.

I'm struck by his philosophy - that he calls his large-scale operation a "manufactory" to emphasize that every single thing it produces is made with bakers using their hands. Another article shows how hands-on the process is; bakers work 6-hour shifts where they manually stoke the fire, measure the dough, and put it in the oven: nothing is extruded, conveyed or mechanically manipulated in any way after the dough is kneaded - and many people say this produces a better product.

At some point, I am going to try Poilane's method of making punitions with Sparky; I agree, there's something about the tactile experience of cooking that's important, and that produces a better product.

Hi- I would much rather knead bread by hand than use a bread machine to do the work. Kneading bread helps me get rid of my stress. Thanks, Nancy

Dorie Greenspan posted an article about butter with the punitions recipe here.