Flour: Dominique Ansel & Tribeca Oven

Flour is a quintessential pantry staple ingredient for both baking and cooking. There’s more than just all-purpose flour, but also pastry flour, cake flour and bread flour. And to break it down even further, bleached and unbleached, white and whole-wheat — and the wide world of alterna-grain (non-wheat) flours. Flour is key to acclaimed French pastry chef Dominique Ansel, the man behind the beloved cronut ™, croissant-doughnut pastry, at his various namesake bakeries around the world. He shares his favorite flours and why you should use specific flours for certain recipes. He reveals the secret to why aging flour helps the gluten content and elasticity of the pastry. Flour is also a main ingredient in traditional bread making, and Tribeca Oven prides itself on sourcing flour for its artisan bread products to retailers, restaurants, and distributors across the country. <br /><br />Follow @dominiqueansel @DominiqueAnselBakery @DominiqueAnselWorkshop @tribecaoveninc @wherechefesshop @ingredientinsiders<br /><br />In partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop <a href="https://www.chefswarehouse.com/" rel="noopener">https://www.chefswarehouse.com/</a><br /><br />Produced by Haynow Media @haynowmedia <a href="http://haynowmedia.com" rel="noopener">http://haynowmedia.com</a>