Special and Decorative Breads: Traditional, Regional and Special Breads, Fancy Breads - Viennese Pasteries - Croissants, Brioches - Decorative Breads - Presentation Pieces Review

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Special and Decorative Breads: Traditional, Regional and Special Breads, Fancy Breads - Viennese Pasteries - Croissants, Brioches - Decorative Breads - Presentation Pieces ReviewThis is actually Volume Two in a series. The first volume is similar, of the same name, twice the price and out of print. This one is outstanding in that it contains a reasonable array of classic breads that are presented in an optimal format with beautiful color pictures, commentary and good organization. Although it may be a bit too detailed for the average home baker, if you follow the recipes and techniques exactly, you will get bread that looks like those shown in the pictures. The weakness is that it doesn't always explain how to achieve these results in a hoome environment. For instance, to achieve the shiny patina of the breads shown on the cover you need to inject steam at the start of the baking. Although there are a number of ways to do this at home, none are explained here (You can pre steam the loaf in a roaster in advance). Other techniques are available, but not here, for producing large irregular holes, a lasting crust, etc. For my taste, instead of a book about how to make such and such kind of bread, I would have rather had a book about how to achieve certain textures and patinas in bread baking in general. Nevertheless this is an outstanding book well worth the price, possibly the best on the market!
Cuisinsky, amateur bread baker out of supermarket self defenseSpecial and Decorative Breads: Traditional, Regional and Special Breads, Fancy Breads - Viennese Pasteries - Croissants, Brioches - Decorative Breads - Presentation Pieces Overview

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