Description
Oh Là Là by Yohan Ferrant is a professional study of dough in its many forms, connecting artisan bread, natural fermentation, panettone, brioche and laminated pastry within one structured approach to the baker’s craft.
The book begins before the recipes, with the ingredients and processes that determine how dough behaves. Ferrant examines wheat and flour, water, salt, yeast, preferments and sourdough, then moves through base temperature, mixing, resting, shaping, scoring and baking. This foundation gives the reader a way to understand the formulas that follow rather than simply reproduce them.
The bread section develops more than 24 products across commercial breads, nutritionally enriched breads, terroir and specialty loaves, and decorative work. From there, the book moves into richer and more technically demanding doughs: classic and chocolate panettone, several brioche formats, and a substantial collection of laminated pastries including croissants, pain au chocolat, cruffins, galette des rois and contemporary filled and shaped viennoiserie.
What makes Oh Là Là particularly useful is the progression between these families. Instead of treating bread, panettone and viennoiserie as separate disciplines, Ferrant shows how knowledge of fermentation, dough development, temperature and structure carries from one category into another. The panettone section also includes a contribution from Italian master baker Ezio Marinato.
For professional bakers, pastry chefs, instructors and advanced students, the book provides both a broad working repertoire and a framework for developing greater control over fermented and laminated doughs. Its value is not simply the number of finished products, but the connection between ingredient knowledge, process and creative application.
Contents
Book Details
About Yohan Ferrant