conversations.from: human
conversations.value: What could be a title for a book about Master, strong>the, Sweden with the genre: Cookbooks, Food & Wine, Regional & International?
conversations.from: assistant
conversations.value: A title for this book could be 'Swedish Breads and Pastries'
conversations.from: human
conversations.value: Do you know the first paragraph for this book?
conversations.from: assistant
conversations.value: Swedish Breads and Pastries
  Freshly baked bread for breakfast, lunch, and dinner ought to be a basic human right, but today we don't have bakeries on every corner like I did growing up in Malmö. Now most people buy their bread in supermarkets, where they heat up par-baked doughs for loaves, buns, and pastries. This is all done by staff with no training in the subject or knowledge of how the bread should taste, nor whether it should be baked dark or light. Their Danish pastries (Wienerbröd/Viennoiserie) are usually fermented in baking cabinets so hot that half of the margarine runs out of the pastries instead of staying inside of them. French rolls are simply thrown in boxes, inflated by various baking products and always lack the crispy crust, beautiful crackle on the surface, and airy middle that they should have. When I was an apprentice, we used to compete to see who could make rolls and buns that would crackle the most. The buns were so round at the bottom that they would almost spin when you pulled them out of the oven with a baking rod.
conversations.from: human
conversations.value: Do you know three more paragraphs?
conversations.from: assistant
conversations.value: The best bread of this kind that I have ever had was in the French countryside, especially in Provence. It should be lightly acidic but not too much, because that is simply not how it is done in France.
  Dissolve the yeast in the water with a whisk. Whisk half of the flour into the water until a smooth batter forms. Add the remaining flour and whisk the batter smooth again. Let it rise at room temperature for 1 hour in a bowl covered with plastic wrap. Then, let it sit in the refrigerator (4°C/39°F) for 12–15 hours.
  This bread was invented by chef legends Björn Halling and Örjan Klein, and is managed every day by chef Mark Löfgren and his disciples at the Academy. It is the ideal table bread.
conversations.from: human
conversations.value: Reverse the sentences.
conversations.from: assistant
conversations.value: It is the ideal table bread..
  This bread was invented by chef legends Björn Halling and Örjan Klein, and is managed every day by chef Mark Löfgren and his disciples at the Academy. Then, let it sit in the refrigerator (4°C/39°F) for 12–15 hours. Let it rise at room temperature for 1 hour in a bowl covered with plastic wrap. Add the remaining flour and whisk the batter smooth again. Whisk half of the flour into the water until a smooth batter forms.
  Dissolve the yeast in the water with a whisk. It should be lightly acidic but not too much, because that is simply not how it is done in France.The best bread of this kind that I have ever had was in the French countryside, especially in Provence
conversations.from: human
conversations.value: Do you know the last five paragraphs?
conversations.from: assistant
conversations.value: We used this recipe at Confiserie Zoo in Basel, which was the famous Coba school's pastry shop where I got my education when I was young. You can freeze them, dipped or undipped, and they last for a long time.
  Dissolve the yeast in the water with a whisk. Pour it over the flour, knead until the dough is elastic, and put it in a plastic container covered with a lid to rise for 1 hour until doubled in volume.
  If you are a professional, or want to become one, measure the syrup with a sugar scale, or Baumé scale. The liquid should be at 16 Baumé. If it is too thick, the pastries will be too sweet and shrink. If the sugar content is too low they will collapse instead, but take it easy—you do not need a sugar scale, I know the recipe is correct.
  Wash the orange and lemon and cut them into slices. Cut the vanilla bean lengthwise, put it in a pot with the sliced citrus fruits, and pour in the water and sugar. Cook everything, take it off the heat when the sugar is dissolved, and let it sit and brew for 30 minutes.
  Scrape the seeds out of the vanilla bean and put them in a cold stainless bowl. Add the cold cream and sugar and whisk until it becomes a soft foam.