Guy Allan Davis Known as High Quality Artisan Breads Specialist

Guy Allan Davis is certified Master Chef based in Kelowna, British Columbia. He specializes in pastries, cakes, chocolates and artisan breads, including sour dough, ryes, and whole grain breads.

He has developed gluten-free breads and deserts for people who are limiting or avoiding gluten. And for those who don’t have to worry about gluten, he is known for the high quality artisan breads he has created.

There isn’t much disagreement: not all bread is created equal, and for bread lovers, artisan breads represent the pinnacle of bread making. “How can a nation be great,” Chef Julia Childs once asked, “if their bread tastes like Kleenex?” Compared to ordinary packaged bread available in most grocery stores, the difference is night and day. Real, artisan breads such as those created by Guy Allan Davis possess a flaky crust and light texture that is the real deal; the way that bread is meant to be.

“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight.” said the noted food writer M.F.K. Fischer. For most Western cultures bread is a food staple, part of the every diet. Give us this day our daily bread. Artisan bread, like that produced by Guy Allan Davis, refers to bread made using traditional methods. Part of the traditional method of bread making is using a long fermentation process, which allows the natural enzymes to react with the flour in its own time. The result is certainly worth waiting for: the robust flavor and texture that true bread lovers exult in.

Guy Allan Davis, said one of his former colleagues, “is extremely skilled in artisan breads.” He has worked in the bakery department of kitchens throughout Canada, and did internships in Germany, Switzerland, Austria, Italy, and France. He has been certified as a Master Chef since 2007.

Also read: Guy Allan Davis: Gluten Free Breads and Desserts

Guy Allan Davis: Laminated Dough Specialist

Guy Allan Davis is a certified Master Chef who has developed his own artisan breads, and bread doughs that go directly from the freezer to the oven without any loss of quality.

He developed the dough, he says, “to provide a fresh product throughout the day, and reduce lower wage costs and increase profit margins.”

Guy Allan Davis is also a specialist with laminated dough. Laminated dough is a technically complicated type of dough that produces hundreds of flaky, airy layers in baked products. A good example of laminated dough is that which is made for puff pastry and croissants. It is made by a process of folding butter into dough many times, in order to create thin and alternating layers of butter and dough. The folding and rolling process of creating laminated dough also helps to develop the dough’s gluten.

“As you might imagine, there are many factors affecting successful lamination – dough temperature, butter temperature, resting time, rolling technique,” said another laminated dough specialist. “But with a little care and patience during the process, the payoff is a unique lightness and airiness that results from the thin sheets of butter steaming in the oven and puffing the dough. In the case of yeasted laminated doughs, the payoff is even greater: Leavening with yeast results in an even airier crumb, with small, irregular pockets.”

In making laminated dough, the dough is folder over butter, and then rolled out again with an ordinary rolling pin. The more times this is done, the more layers of butter and dough are formed. Guy Allan Davis is one of the few who are skilled in this practice.

Guy Allan Davis: Reduced Sodium Bread

Guy Allan Davis is a Certified Master Chef whose home base is Kelowna, British Columbia. He has studied his craft throughout Europe, and received his certification in 2007.

Guy Allan Davis “is definitely a leader rather than a follower,” said Executive Chef Mahmud Sayyad in 2009. “Allan developed a reputation for creating special desserts themes for unique occasions. Allan has proven his philosophy to make at least 85% of all dessert and bread items from scratch” – an extraordinary feat in Sayyad’s large-scale operation.

Among Guy Allan Davis’s innovations is his development of reducing sodium in bread and other baked goods by twenty-three percent, “all without sacrificing any of the flavor.” Sodium is an essential mineral, but maintaining a low-sodium diet is important for many people with heart problems.

The development of low-sodium bread is significant, because cutting down on sodium consumption is more than just avoiding the salt shaker. Bread is one of the so-called “Salty Six” that some heart patients have been cautioned about. The other high-sodium foods identified by doctors and nutritionists are rolls, bagels, and flour tortillas, as well as cold cuts and cured meats. By limiting sodium and fluid intake, these patients can better control the amount of fluid around the heart, lungs, and legs.

Also read: Guy Allan Davis Sharing his Views on Benefits of Buying Local

Ideally, meals should be made with fresh ingredients, and with no added salt. That way, you know exactly what is going into your meals. But most of us are accustomed to having salt in our food, and eliminating it can result in bland, flavorless meals. To compensate, look for salt substitutes, or begin to explore the vast range of herbs and spices that to satisfy your palate while keeping salt intake under control.

Guy Allan Davis has also created freezer-to-oven bread dough, and tempting desserts and chocolates with reduced sugar, for people with Type 2 diabetes.

Guy Allan Davis is Interested in The Creation of Wedding Cakes

Gary Allan Davis is a Master Chef and journeyman baker who lives in Kelowna, British Columbia.

“I have known Mr. Davis as a diligent, hard-working individual [who] also is a very creative and hands on” chef, said Marcel Kuenzler, an Executive Chef for the Calgary Flames hockey team, and former employer. Guy Allan Davis, he went on, has supplied a full range of cakes, pastries, chocolates, and artisan breads.

Among the many culinary interests of Guy Allan Davis is the creation of wedding cakes. Wedding cakes, of course, are the centerpiece to wedding celebrations. The classic wedding cake is multi-tiered and well-ornamented, with figurines representing the newlyweds placed at the top. Wedding cakes are the focal point of the celebration; the moment the newly married couple share a piece is greatly anticipated.

Wedding cakes, remarkably enough, can be traced as far back as the ancient Roman Empire. By today’s standards those cakes must have been quite humble, but the meaning and symbolism is the same. A custom of that day was to break pieces of the wedding cake over the bride’s head, and for relatives and guests to eat them.

Those ancient Roman wedding cakes were typically made of whole wheat flour, and were unlike the sweet cakes of today. By Medieval times they were more like we’re accustomed to today, though not as sweet. According to legend, the tradition of the bride and groom figurines began about a hundred years ago, and was so popular that it quickly became an established part of the classic wedding cake.

Guy Allan Davis has a well-earned reputation for creating wedding cakes made to the specifications of his clients. He is also known for the creation of special dessert themes for other special occasions. He is committed to providing outstanding products to each of his clients.

Guy Allan Davis Sharing his Views on Benefits of Buying Local

Guy Allan Davis is a respected pastry chef based in Kelowna, British Columbia. He is a Certified MasterChef specializing in Patisserie and Confiserie. Mr. Davis is also an advocate of buying local ingredients.

Buying local might seem to be a fad, or simply too expensive, but in the eyes of a passionate chef like Guy Allan Davis, it is anything but. In addition to lower costs, buying local offers benefits like those touched on below:

·         Taste and Presentation.

Locally-grown food tastes better. When ingredients are packaged at their peak, everything from cheese to lettuce has a better, fresher flavor. Furthermore, you can purchase locally-grown goods in a less-processed state, meaning they look better and improve the presentation of your food.

·         Health.

With a shorter farm-to-table period, the nutrients in the food have less time to deteriorate. Often, the further away food comes from, the less nutritious it is when it hits your plate. This means that local ingredients can nourish your body more than ones from out of state or country.

·         Agriculture.

Buying local boosts agriculture by helping to preserve genetic diversity in plants. Rather than selecting varieties based on their ability to grow uniformly and survive packaging, local suppliers can choose what to grow based on quality.

If you’re as passionate about baking and cooking as Guy AllanDavis is, think before you shop and buy local whenever you can.

Source: https://www.uvm.edu/vtvegandberry/factsheets/buylocal.html

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Guy Allan Davis: The Rules for Dessert Frosting

When creating frosting like Guy Allan Davis would, you want to make sure that it will win the eaters of your dessert with its taste and that it is smooth and spreadable enough for you to decorate your dessert with it.

With this in mind, pay special attention to sifting and creaming at the preparation stage. You want your frosting to have no clumps and be thoroughly creamed. Both of these goals are accomplished with thorough preparation at the initial stages of the creation of your frosting.

You also want to make sure that the equipment that you are using to prepare your frosting is absolutely clean. If you have to use the same mixing bowl that you used to prepare your other creations, wash it thoroughly. When equipment is not clean, you run the risk of introducing unwanted colors and tastes to your frosting. While a touch of a different color may be unnoticeable in a big cake, it will most likely stand out in a thin layer of frosting.

Most people like variety and bold flavors and combinations. This means that you don’t necessarily have to pair up chocolate pastry with chocolate frosting. You can invent other combinations and experiment with different desserts and various kinds of frostings for them just like Guy AllanDavis would.

Recommended post: Guy Allan Davis: How to Find Inspiration for Dessert Themes

Guy Allan Davis- Flour and Baking of Bread

Guy Allan Davis knows people who may have thought at some point that all flour is the same. One of the first things you will learn if you decide to start baking your own bread is that this thinking is really far from the truth. Flour can be not just a product, but also a science and the sooner you understand that the sooner you will be able to start baking great-tasting bread. Flour can come from many sources, including wheat, potatoes, and rice. Most classic bread recipes from baguettes to brioche use wheat flour. One of the most important factors that you need to pay attention to when choosing flour for your bread is gluten content.

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Gluten is a type of protein. It consists of two elements. The first element, glutenin, provides gluten with elasticity. The second element is gliadin and it is responsible for resistance to stretching. These two components usually create the internal structure of the dough. Most bread flours have gluten content between eleven and thirteen percent. The problem with gluten is that modern manufacturers add it to a lot of products, which is why many people eventually may become allergic to gluten. This is why many bakers like Guy Allan Davis work on creating gluten-free breads and desserts that can be consumed even by people allergic to gluten.

Also read: Guy Allan Davis: An Overview of the Chocolate Industry