The Larousse Book of Bread

ric Kayser

Step-by-step home baking recipes from Frances foremost

culinary resource, Larousse, and Parisian master baker ric

Kayser.

The Larousse Book of Bread features more than 80 home baking

recipes for breads and pastries from two of Frances most trusted

authorities. From traditional Boule and Cob and specialty Ryes

and Multigrains, to gluten-free Organic Sour Doughs and Spelts

and sweet Brioches, Kaysers easy-to-follow recipes feature

detailed instructions and step-by-step photography.

No matter if you are creating quick and simple Farmhouse Breads

or gourmet treats like Croissants and Viennese Chocolate Bread,

with its unique structure and a comprehensive guide to

techniques, ingredients and equipment, The Larousse Book of

Bread is the ideal baking resource for both home cooks and

professionals.

Save 20% with coupon code: LA20EK

http://www.phaidon.com/store/food-cook/the-larousse-book-of-bread-9780714868875/?utm_source=pdf&utm_medium=email&utm_campaign=laroussehttp://www.phaidon.com/store/food-cook/the-larousse-book-of-bread-9780714868875/?utm_source=pdf&utm_medium=email&utm_campaign=larousse

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Foreword 9For the Love of Bread 10

The Basics oF Bread making12

Flours 14choosing the right ingredients 16equipment 18kneading 20Fermentation 24Liquid sourdough starter 25Pre-Fermentation methods 26Fresh Yeast in Bread making 28 The Two stages of Fermentation 30Pre-shaping the dough 32Final shaping 34scoring the dough 38Baking & storing Bread 42Learning from mistakes 44

TradiTionaL Breads46

Boule 48Batard 52Baguette 54Polka Bread 56Fancy Loaves: Ficelle, epi, & Braided 58Bakers Peel 64Petite Baguette 66rustic Loaf 68Tabatiere 70split Loaf 74daisy Loaf 76Portemanteau 78The Twist 82Zigzag Bread 84couronne Bread ring 86Bow Tie Bread 90

sPeciaLTY Breads92

First mill Loaf 94cornmeal Loaf 96mixed seed Bread 98kamut Bread 100Whole Wheat Bread 104semolina Bread 106country Bread 108Bran Loaf 110rye Bread 112maslin Loaf 116gluten-Free cornbread 120gluten-Free chestnut Flour Bread 122rosemary Focaccia 124macatia 128ekmek 130Pumpernickel 132Broa 136Bagels 138sesame Buns 142swiss cross Bread 144

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organic naTuraLLY-Leavened Breads

146

organic Baguette 148organic stone-ground Bread 152classic organic Bread 154organic Buckwheat Bread 158organic spelt Bread 160organic einkorn Bread 164organic Whole Wheat Bread 166stone-ground Bread with currants 168

Breads WiTh exTras 170

hazelnut & Butter Bread 172gorgonzola & Walnut Bread 174green Tea & orange Loaf 176orange Bread 180Fig Bread 182honey Bread 184Walnut & Butter Bread 186Turmeric Bread 190mixed Fruit & nut crowns 192sesame seed Bread 196cuttlefish ink Bread 198

oiL-enriched Breads200

Plain ciabatta 202mixed seed ciabatta 208Buckwheat ciabatta 210Pumpkin seed ciabatta 212Basil Bread 216sun-dried Tomato Bread 218Fougasse with ash goat cheese 220Fougasse with Black & green olives 222Fougasse with Lardons 226Pizza 228

sWeeT PasTries & Breads

232

Paris Buns 234viennese Bread 236sugar Bread 240classic Brioche 242Brioche Loaf 246raisin Benoitons 248croissants 250Pain au chocolat 254vanilla rolls 258Pullman Loaf 260Pain aux raisins 264

Bread roLLs 268

Poppy seed rolls 270Bread rolls with Lardons & Pecans 272Pistolets 276kamut & seaweed rolls 278hazelnut & chocolate rolls 280Walnuts & raisin rolls 284Breadsticks 286

aPPendix290

Bulk conversions 292conversions 305 glossary 306index 308

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around the late nineties, the French rediscovered breadnot just any old bread, but the bread that, these days, is offered by exceptional artisan bakers. the use of natural leavens and quality flours, the alliance of tradition and technology, the inventivenessthese are some of the reasons for the renaissance. tired of soulless commercial products, consumers now want to understand how their bread is made, and this book is a response to those demands.

it is a short journey from the quest for good bread to making it yourself, and renowned French artisan baker ric kayser wants you to take that step. His goal for you is ambitious because he invites you to throw yourself into the process of making bread using natural leaven. you will easily find the ingredients you need for the recipes in this book in good supermarkets and specialist stores. you already have an oven. if you dont want to knead by hand you can use an electric stand mixer. if you work with good ingredients, you are already more than halfway there. For the rest, there are the step-by-step explanations of the recipes, which you can follow in Massimo pessinas close-up photographs.

ric kayser, who runs many bakeries in France and abroad, receives a constant stream of requests from private individuals who want to spend a night in the bakery, baking bread. this book demonstrates his eagerness to satisfy the urge that many of us have to touch and feel dough with our own hands and, through making it ourselves, to understand what bread really is. people today are seeking authenticity in all kinds of things, he explains. and what could be better than bread, when it is made honestly, with no trickery or artifice, to convey this feeling of authenticity?

FoReWoRd

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FoR tHe Love oF BRead

i come from a long line of bakers originating in alsace in France. My family is from the Franche-comt, specifically from a town called Lure, where my father practiced the craft and passed it to me. as a child, i loved the time that i spent with him in the bakery and i always saw myself following in his footsteps but in a different way, somehow combining the job with my childhood dreams of traveling the world. although my father was happy in his work, i had the impression that he was tied to his bakery. the image of the artisan baker, working seven days a week and part of the nights, will either entice or deter you. i persisted, starting an apprenticeship in Frjus, at grard Levants bakery. there i learned how to mix the dough, how to make the leaven, how to put bread in the oven with a bakers peel. Levant was a good teacher who passed on to me the love of work well done. at that time, there were no restrictions on working hours for minors, and i often started before 1a.m. one time, i took a girl out to go dancing and explained that i would disappear by midnight, like cinderella. When she asked why, i told her that i was a baker and the spell was broken. But while these can be the drawbacks of the occupation, they did not discourage me. While doing my military service i took the opportunity of signing up as a conscript in Lebanon, where i joined the blue berets of the unfil (united nations interim Force in Lebanon). that experience only reaffirmed my desire to see the world. on returning to France, i joined the Compagnons du Devoir (companions of duty), a workers association that offered apprentices opportunities to further their training and to travel. the chance to gain practical knowledge while traveling appealed to me. collective life had many rules. My daily routine comprised a total of 10 hours of work, on top of which i had 56 hours of lessonseither giving or receiving themas well as various tasks and duties to carry out within the community. i completed my tour of France in four years, earning on graduation the name Franc- Comtois le Dcid (the resolute Franc-comtois).

Living with others, sharing, receiving, giving: these are the values most at risk in young people, who often prefer to shut themselves in their rooms playing video games. i learned from the Compagnons the desire to do good, as well as tenacity and a love of honest work. My own experiences instilled

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in me a desire to help prevent apprentices going astray in the world, to teach them how to respect others and to earn respect themselves. i believe in humankind. Within every lost soul, there is always something good that will help him find his way, provided he allows himself to be helped. i am absolutely delighted that the Compagnons du Devoir is now open to women, which was not the case in my day. some of them have become remarkable stonemasons or bakers.

at the request of the companionship, i was asked to help develop training programs for the future. at the time, i was already running training courses and work-placement schemes for the Institut National de la Boulangerie Ptisserie (the inbp, or the national institute of Baking and pastry- MakingFrances leading technical college for bakers). these internships operated within the framework of the Centres de Formation dApprentis (cfa, or centers for the training of apprentices) and then shifted to bakeries. over the course of two to three nights, we would show bakers how to organize their work. it was a question of not hurting peoples feelings and i found the experience character-building. in the course of these training sessions patrick castagna (a greatly valued trainer by inbp) and i began to realize that bakers who had abandoned natural leavens after the war wanted to go back to using them, but did not know how. so together, in 1992, we created a baking consultancy (panis victor) and started