Marie-Laure Frechet Pořadí knih

This book introduces the art of French bread baking, covering ingredient selection, starter cultivation, and essential techniques, featuring over 100 recipes. While the baguette is a staple, the rich tradition of French bread encompasses a variety of styles influenced by global cultures. The text begins with the history of French bread and offers guidance for home bakers on choosing the right ingredients—such as grain, flour, water, salt, and starter. It provides detailed, step-by-step instructions on the bread-making process, from feeding the starter to kneading, preparing dough, and baking. Eighteen expert bakers and chefs contribute recipes that highlight the French bakery's esteemed reputation, including round pain de campagne, olive and oregano bread, and regional specialties like fougasse and Basque talos. Innovative recipes from contemporary chefs feature unique creations such as black baguette with sesame and Matcha tea rolled bread. Additionally, a chapter explores traditional breads from around the world—like pita, focaccia, and bagels—reimagined in the French style. Recipes range from savory dishes like croque-monsieur and onion soup with cheese croutons to desserts such as pain perdu and kouign-amann, with pictograms indicating difficulty, time, starter type, and gluten-free options.