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About Hugh0906

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  1. Sure Mike. the landline is 376-108-0180 The cell phone which is a better option until we open is 331-797-9812
  2. Richard's Restaurant will reopen 03 November. As before we will be open only on Thursday, Friday and Saturday. As of this posting we only have seating available on Friday the first weekend. The following weekend we have seating available on Thursday only. Thanks for your support in the past, and I look forward to seeing you this season. Hugh
  3. The date as stated last night to you is November 3rd. Hugh
  4. I have agreed with Laura to take over the restaurant. Unfortunately I have other obligations and will not be able to reopen Richard's until 03 November, 2016. I look forward to being back in the kitchen and seeing the customers again. Hugh
  5. Lets assume you are right. I don't agree, but we only bake somewhere between 4-7 loaves a week of baguettes and boules and have for 9 months, so what do I know? We do that using a biga/poolish method with a minimal amount of yeast, approximately 3/4 tsp. per pound of flour. If I was in the USA and I wanted to approximate OO flour, I'd mix unbleached a/p and soft as silk cake flour to get the gluten/protein content to where it should be. the typical a/p is about 11%. (that I used), the soft as silk cake flour is less and is finer. . So again I ask if someone wants to approximate 00, why woul
  6. Can I just ask where you got the idea that you needed high protein wheat flour to approximate OO? As the OO refers to the grind. As in extra fine. Hugh
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