The Taste of Bread Review

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The Taste of Bread ReviewThe book is a translation of an excellent book written by a widely accepted master of his art.
The original is in French - le gut du pain - and ist is much better!
Even if there are some additions to adjust the recipes to the american (stronger) flour and even if there are some very useful explanations in the first theoretical chapters that are not part of the original still the translation is by far not as excellent as the book.
The pictures are poor (b/w) compared to the coloured ones in the french book, the layout is sometimes chaotic especially when it comes to the formulas.
The worst problem of the translation alas are the formulas - being the core of the book:
Some examples:
* Exhibit 10-3: A basic french bread. The water is given after (!) a dough rest of 15 minutes, but what dough is there without it?
The given number of the total time is wrong. The translation adds 80 minutes from a simple advice to punch down the dough after 80 minutes - these 80 minutes being part of 150 minutes of the 1st Fermentation. The original has it right - why did they change the number?
* Exhibit 14-10: In the formula the sugar is 17.64 oz which makes 25% compared to 70.55 oz for flour. The same amount of butter is interpreted as 15% - another mistake which makes it hard to figure the true meaning of what is written.
These mistakes are just examples to show the problem.
It is often hard to correct these mistakes without knowing the original. I still bought the translation to understand the first chapters - I don't speak French. When it comes to baking I use the french edition which is much safer leading to success. By the way the french book is available at amazon.fr for a lot less money.The Taste of Bread Overview

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