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Rezensionen (1)
05. Aug 2020
A good intro to the world of French Bread
This is a very good intro to the world of French bread with easy to follow recipes that produce great results.
It is written with french flours in mind. Most of these easily translate into non-French flours with the exception of the French T80 flour that seems unique to France (it is in between white and wholemeal, for lack of a better description).
It could be better edited and have more background info in places. For example, different types of pre-ferments are explained, but the recipes call for Levain. Some info on how to use poolish or preferments instead would be useful.
Some recipes require an autolyse (pre-soaking of the flour) but others do not, with no explanation. I imagine that is is simply tradition; some recipes don't do it. The ones that don't recommend it benefit from it nonetheless (but not visa versa)
There is also some copy and paste in the instructions, given most breads are made the same way. Mix ingredients and knead until smooth and elastic. One recipe where this isn't the case is the rye bread. Rye behaves differently to other flours and novice bakers might get caught out.
A number of breads are based on the same dough and this could have been better organised into 'mother dough' and the breads you can make from it. Likewise the 'organic' section is a repetition of previous recipes using organic flour.
Recommeded schedules for baking and proofing and extended refrigerated fermentation schedules would be a welcome addition to future editions.
That said, it is still a great book and I'm working my way through the breads with out fail
That said, this is still a great book