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- Hardcover: 256 pages
- Publisher: Skyhorse Publishing; 1 edition (November 6, 2013)
- Language: English
- ISBN-10: 1620879999
- ISBN-13: 978-1620879993
- Cover price $24.95
ABOUT THE FRENCH BAKER
Head to the kitchen and get ready for a delicious voyage into French traditions and cuisine! Follow second generation–baker Sébastien Boudet from Paris to rural France, as he teaches the art of baking artisan breads, the craft of creating the perfect main course, and how to whip up desserts to die for. Containing luscious photographs of family, food, and the French countryside, and rich with delightful drawings, paintings, and illustrations, The French Baker tells the story (and the culinary secrets!) of a family devoted to the art of preparing beautiful food.
You’ll love these tasty recipes from the heart of France. Learn to make the perfect quiche lorraine, sourdough breads, bouillabaisse, duck confit, brioche, death by chocolate dessert, and so many more sweet and savory delights guaranteed to make anyone’s mouth water! Plus, a special section on baking non-GMO breads shows the advantages and better taste of breads baked with only natural ingredients.
A loving tribute to the techniques and traditions of France’s distinguished cuisine, The French Baker is must-have book for anyone in love with the eats, treats, and culture of this beautiful country. Bon appétit!
Sébastien Boudet was born in Paris, France to a family of bakers. In 2001, he moved to Stockholm where he founded Petite France, an award-winning all-in-one sourdough bakery, café, and restaurant. He has been featured on television, on the radio, and in numerous journals for his prominence in the “sourdough revolution” and his work with natural ingredient-based cooking. He lives in Stockholm, Sweden
Chapters in this cookbook include:
- Sourdough School
- Sourdough bread
- The Baker’s Food
- Oils & Mixtures
- Sweet Bread
- 7 Petits Cookies
- Les Desserts
The whole beginning of the book is about sourdough, the process of making it, the ingredients, and the author’s story. The information about making the bread will be very helpful, as it explains terms such as autolysis. For the most part all of the ingredients in these recipes were things I’d heard of. The book does tell you in detail how long it will take for prep, most of the recipes actually take a couple of days to make. There are lots of photos scattered throughout the book, not only of breads, but also of the region, ingredients and techniques. Breads I’d most like to try include La Baguette, Brioche, Chouquette, French Apple Pie, and Eclair Au Chocolat. This cookbook would be perfect for anyone that really enjoys bread.
And, here’s the recipe for Pave bread, courtesy of the author.
Pavé is my signature bread and it represents who I am as a baker and as a person. Thanks to its prolonged leavening, perfect pavé has time to develop deep and complex flavors. It is intricate but still very simple in taste, with a nice chewy resistance that melts in your mouth. Behind its thick crust you will find a creamy interior. Pavé was, in earlier times, pretty tall and square in shape, hence the name (pavé = pavement). But in time, I came to think that its shape was not in harmony with its flavor. A round flavor for a square-shaped bread . . . No, the pavé needed a new dress—and I chose an asymmetrical score and shape, which when cut in two, creates two unique shapes.
Makes 1 LOAF
- 4 cups (500 g) stone-ground wheat flour
- 21⁄2 cups (250 g) stone-ground rye flour
- 2 cups (500 g) tepid water
- 3 tsp (20 g) unrefined coarse sea salt
- 1 cup (200 g) floating sourdough
- or 1 cup (200 g) levain dough
1. Mix wheat and rye flour on a baking table and create a dent in the middle. Add water, salt, and sourdough to the dent. Work the ingredients into the flour a little at a time until the dough is solid. Add more flour if the dough feels too soft.
2. Let the dough go through autolysis by letting it rest under a baking towel for an hour. (Learn more about autolysis on page 41.)
3. Knead the dough for about another 15 minutes by hand or for about 10 minutes in a dough mixer on the lowest speed.
4. Let the dough rest on the table for 10 minutes.
5. Fold the dough in half. Sprinkle flour on top and put it in a plastic container with a baking towel on the bottom and a lid on top. Let the dough rest at room temperature for 1–2 hours so it can begin to develop. Then store the container in the fridge for 24 hours
After 24 hours, the dough should have doubled in size. If it has not, you can let the container stand at room temperature with the lid on for a few hours.
1. Pour the dough onto a bed of flour on a baking table and shape it carefully into a loaf, moving the dough toward your body.
2. Return the pavé to the plastic container and sprinkle plenty of flour on top. Place the lid on the container and put it back in the fridge for another 24 hours.
1. Preheat the oven to 500°F (260°C).
2. Pour the dough onto a bread peel or directly onto parchment paper. Sprinkle flour on the dough and score the pavé with a scoring knife or razor.
3. Lower the oven temperature to 450°F (240°C) and throw boiling hot water onto the bottom of the oven to create steam. Bake the bread for 50 minutes in the middle of the oven.
4. Remove the bread from the oven and let it cool on a rack for at least 45 minutes.
ONE winner will receive their own copy of The French Baker.
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THE SMALL PRINT.
The winner will be selected using the “And the winner is” plugin. US addresses only please, no PO Boxes. This contest will end on Sunday 01/12/14 at 11:59 pm est. If you’ve entered any of my giveaways before then you know that only comments containing all of the requested information will be eligible for entry. The winner must contact me to confirm they wish to receive the prize within 24 hours of my email notifying them they’ve won. Good luck to everyone!
THIS GIVEAWAY IS NOW CLOSED.