Creating perfect baguettes is not easy. Its composition is simple, only four ingredients are needed (water, flour, salt, yeast or sourdough), but its preparation requires know-how, training, and experience.
After All about croissant, Jean-Marie Lanio and Jérémy Ballester have once again jointly written a book, this time dedicated to the baguette, France's candidate for UNESCO intangible heritage. Its title is All about baguette.
This book will offer some curious facts about the baguette, give keys to its preparation and advice on the temperature of the dough, ingredients and tools, and pain traditionnel dough by weight and shape. In addition, it includes 15 unique recipes, ranging from the traditional French recipe to Aperitif or Walnut.
The authors are two passionate French bakers who live in Korea and teach at the SPC Culinary Academy.
CONTENT
Base 01 - Delicious facts about baguette
Base 02 - What makes a delicious baguette?
Base 03 - Pain traditionnel dough by weight and shape
Base 04 - "Base temperature" determines the condition of the baguette dough
15 recipes: Traditional French baguette made with liquid levain, Long, cold fermentation baguette, Campagne baguette, Viennoise baguette, Grain baguette, Semolina baguette, Olive baguette, Walnut baguette, Fruit baguette, Red bean baguette, Chocolate cranberry baguette, Noel baguette, Wine baguette, Aperitif baguette and Twist feuilletée baguette.
Tools and ingredients to make the perfect baguette
• Language: English
• Author(s): Jeremy Ballester, Jean-Marie Lanio
• 160 pages
• Published in 2022
