Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes Review

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Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes ReviewI was apprehensive from the moment I saw this book. The author and the book description make it as if whoever goes into the Auzet bakery can come out with all sorts of secrets for breadmaking. Anyone who knows French bakers and patissiers, knows that they very rarely if ever give away their secrets, especially not to tourists that come for a visit! And true to my apprehensions I was dissappointed when I received this book. All the recipes,and they are not many, are with the straight method, ie using yeast not a sourdough or ferment, and they take from start to finish approximately two hours! Well this is just not enough time to develop the proper flavour of bread! I am a professional baker/patissier and these recipes are the ones I first learned in baking school. Mix the dough, let it double, shape it , proof it and bake it. Nice looking bland bread. Either Mr Auzet took the author for a ride or the author is taking us! There is no way to produce great tasting artisan bread using these methods. Now if you want to get this book here's a tip from me: Mix the dough as per the recipe but put only 1/2 to 2/3 the amount of yeast given, then put it in a shallow plastic container cover it with its cover and place it in the refrigerator overnight. This will give the yeast time to develop the flavour of the dough. In the morning take the dough out of the container and continue with the rest of the recipe method.Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes Overview

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The Italian Baker Review

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The Italian Baker ReviewWhen I was hired to be the bread baker at an Italian restaurant in Carrboro, NC, I had no experience baking. The chef told me the restaurant wanted to start baking its own bread instead of buying it from a local bakery. She handed me this book, and I took it home to read and to pick out some recipes to try out.
I found the book quite readable, and I agree with the reviewer below who praises the book's "detailed, insatiable descriptions of the regions, and history of the recipe at hand." Also worthy of praise are the sections on the fundmentals of baking, which were particularly helpful to me when I was learning to bake. By covering the fundamentals and the various techniques used in different regions of Italy, the book gave me a good idea of what aspects I could experiment with comfortably, and which steps were more or less prescribed.
Our baking program turned out to be a success. Diners were especially fond of the scroll-shaped loaves that we learned to make from "The Italian Baker." Later we started making sourdough bread at the restaurant, based on techniques learned from this book. One night after we had been at it for a few weeks, one of our waiters came back into the kitchen to pass on compliments from a diner from San Francisco who said that our sourdough bread was as good as any she had had at home in SF. We were ecstatic. Only a few months before my cooking expertise had been more or less limited to heating up canned soup!
So I give this book a very enthusiastic recommendation for anyone wanting to bake Italian bread and then possibly go on to improvise their own loaves. In addition to being well-written, it is also a very handsome volume.The Italian Baker Overview

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