Such a delicious baguette
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Description
Book Introduction
A 'Delicious Baguette' That I Can Make Too
The baguette, a bread known for its simple ingredients but challenging and tricky to make, is a must-try. In this book, their second following the croissant, French chefs Jean-Marie and Jérémy of the SPC Culinary Academy meticulously present the essential knowledge, know-how, techniques, and applications of the French baguette, from ingredients to recipes, from traditional to innovative, with step-by-step photos of the process.
The reason baguettes are difficult to make is because they must always be made with the simple ingredients of flour, yeast, salt, and water, but even small environmental differences such as temperature, humidity, and fermentation time can greatly affect the taste, texture, and flavor of the baguette.
This book is a baguette guide that allows you to perfectly and easily master 15 baguettes, focusing on convenience and efficiency of work while sufficiently preserving the taste by appropriately applying levain liquid, old dough, and autolyse method, based on the 'basic temperature (T℃)' that is the most basic and consistent work in French bread making.
The baguette, a bread known for its simple ingredients but challenging and tricky to make, is a must-try. In this book, their second following the croissant, French chefs Jean-Marie and Jérémy of the SPC Culinary Academy meticulously present the essential knowledge, know-how, techniques, and applications of the French baguette, from ingredients to recipes, from traditional to innovative, with step-by-step photos of the process.
The reason baguettes are difficult to make is because they must always be made with the simple ingredients of flour, yeast, salt, and water, but even small environmental differences such as temperature, humidity, and fermentation time can greatly affect the taste, texture, and flavor of the baguette.
This book is a baguette guide that allows you to perfectly and easily master 15 baguettes, focusing on convenience and efficiency of work while sufficiently preserving the taste by appropriately applying levain liquid, old dough, and autolyse method, based on the 'basic temperature (T℃)' that is the most basic and consistent work in French bread making.
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Preview
index
ntro
006 Prologue
008 Base 01 Baguette tastes even better when you know how to eat it
010 Base 02 What is a delicious baguette?
016 Base 03 Classification of Pang Tradicionelle dough by weight and shape
017 Base 04 'Base temperature' that determines the dough condition of the baguette
Recipe
018 Traditional French Baguette with Levain Liquid
Baguette de tradition francaise au levain liquide
028 Long-term low-temperature aged baguette Baguette de tradition en pointage retarde
038 Campagne Baguette
048 Viennoise Baguette
056 Multigrain Baguette Baguette aux graines
066 Semolina Baguette Baguette a la semoule
074 Olive Baguette Baguette aux olives
084 Walnut Baguette Baguette aux noix
094 Fruit Baguette Baguettes aux fruits
102 Sweet Red Bean Tiger Baguette Baguette tigrees aux haricots rouges
110 Chocolate Cranberry Baguettes
120 Noel Baguette Baguette de Noel
128 Wine Baguettes Baguettes vigneronnes
138 Aperitif Baguettes
148 Twisted Feuilletee Baguette
Etc.
158 Tools & Materials for Making a Perfect Baguette
006 Prologue
008 Base 01 Baguette tastes even better when you know how to eat it
010 Base 02 What is a delicious baguette?
016 Base 03 Classification of Pang Tradicionelle dough by weight and shape
017 Base 04 'Base temperature' that determines the dough condition of the baguette
Recipe
018 Traditional French Baguette with Levain Liquid
Baguette de tradition francaise au levain liquide
028 Long-term low-temperature aged baguette Baguette de tradition en pointage retarde
038 Campagne Baguette
048 Viennoise Baguette
056 Multigrain Baguette Baguette aux graines
066 Semolina Baguette Baguette a la semoule
074 Olive Baguette Baguette aux olives
084 Walnut Baguette Baguette aux noix
094 Fruit Baguette Baguettes aux fruits
102 Sweet Red Bean Tiger Baguette Baguette tigrees aux haricots rouges
110 Chocolate Cranberry Baguettes
120 Noel Baguette Baguette de Noel
128 Wine Baguettes Baguettes vigneronnes
138 Aperitif Baguettes
148 Twisted Feuilletee Baguette
Etc.
158 Tools & Materials for Making a Perfect Baguette
Detailed image
Publisher's Review
Is this all about baguettes? 15 recipes in one place
The 15 baguettes suggested by Jean Marie and Jeremy excel in their combination of diverse ingredients and methods.
This book will introduce you to baguettes that are unique and never monotonous, such as traditional French baguettes made with the autolyse method and levain liquid, low-temperature aged baguettes fermented for 15 hours in a refrigerator, Campagne baguettes with added savory flavor and aroma with rye flour and levain liquid, Viennoise baguettes made with milk and butter, sweet red bean tiger baguettes with a large portion of stale dough, and twisted feuillet baguettes made with croissant dough.
Time and the taste of the baguette are proportional.
A delicious baguette should have a thin, crispy crust, a moist interior, the characteristic large and small pores of a baguette, and the flavor of time-fermented bread.
In particular, since baguettes are made with simple ingredients, it is no exaggeration to say that sufficient fermentation determines the flavor of the baguette.
This book focuses on making real baguettes, which require ample time and care to maximize the flavor of the baguette, including a 15-hour (minimum 8-hour) low-temperature long-term fermentation, a 1-hour auto-lease, a levain liquid that takes at least 60 hours for the second refresh, and old dough made the day before, rather than relying on yeast.
The 15 baguettes suggested by Jean Marie and Jeremy excel in their combination of diverse ingredients and methods.
This book will introduce you to baguettes that are unique and never monotonous, such as traditional French baguettes made with the autolyse method and levain liquid, low-temperature aged baguettes fermented for 15 hours in a refrigerator, Campagne baguettes with added savory flavor and aroma with rye flour and levain liquid, Viennoise baguettes made with milk and butter, sweet red bean tiger baguettes with a large portion of stale dough, and twisted feuillet baguettes made with croissant dough.
Time and the taste of the baguette are proportional.
A delicious baguette should have a thin, crispy crust, a moist interior, the characteristic large and small pores of a baguette, and the flavor of time-fermented bread.
In particular, since baguettes are made with simple ingredients, it is no exaggeration to say that sufficient fermentation determines the flavor of the baguette.
This book focuses on making real baguettes, which require ample time and care to maximize the flavor of the baguette, including a 15-hour (minimum 8-hour) low-temperature long-term fermentation, a 1-hour auto-lease, a levain liquid that takes at least 60 hours for the second refresh, and old dough made the day before, rather than relying on yeast.
GOODS SPECIFICS
- Date of publication: April 27, 2020
- Page count, weight, size: 160 pages | 592g | 205*250*14mm
- ISBN13: 9791186519332
- ISBN10: 1186519339
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