The French Baker: Authentic Recipes for Traditional Breads, Desserts, and Dinners by Sebastien Boudet
I was really excited to review this book because I the only thing I love more than baking cookies is baking bread. And the only things I love more than baking bread is eating it.
What I Didn’t Like About the Book
There was a lot of detail that was left out of the recipes. It wasn’t challenging for me to put the pieces together because I have years of experience with baking a variety of breads, but someone new to baking would surely be confused. Even I had questions regarding re-feeding sourdough, shaping loaves, and kneading.
Bottom Line: when it comes to baking, this may not be the best book for beginners.
What I Liked About the Book
The book itself is gorgeous. The pillowy hardcover, the matte pages, the beautiful photos of rustic French food, markets, garden, and towns. The writing is romantic, describing the baking process passionately and painting an idealistic picture of French food culture. The author tells a story rather than just providing recipes; I like that.
I was expecting a tome on how to perfect sourdough, but the book contains more than that, more than just baked goods even. It is broken up into sections including sourdough bread, sweet bread, cookies, desserts, and hearty baker’s meals.
The recipes that I made came out awesome. I was skeptical about the baguette recipe while I was putting the starter together, but it came through and ended up being one of the best baguettes I’ve made.
The baguette is France’s most popular and most purchased bread- and it’s the worst f their selection of fine breads! The baguette you normally find in stores and bakeries is a fluffy white bread without crust or colour. But with the help of the poolish method you can create beautiful and tasty baguettes. The Polish people brought this leavening method to France at the end of the 1800s and it is based around letting three-fifths of the bread go through prolonged autolysis of 12 hours. The small amount of yeast creates a snowball effect which begins the whole leavening process and produces airy bread with simple but clear sourdough flavour. The method is perfect for making baguettes.
Makes 5 Baguettes
8 cups (1kg) wheat flour + 5 cups (600g) wheat flour
1g fresh yeast
4 cups (1kg) water
45g coarse sea salt
Prepare the poolish by whisking the 8 cups of wheat flour, yeast, and water in a large bowl until you have the consistency of pancake batter.
Cover the bowl with a baking towel and let leaven at room temperature for 12-16 hours.
After 12-16 hours of leavening the dough should be doubled in size and will smell really nice.
Pour the 5 cups of wheat flour onto a baking table. Create a dent in the middle and pour the poolish from the previous day into the dent along with the sea salt. Mix and knead the dough (there is no need for autolysis since 3/5 of the dough has already rested for 12 hours with the water) until it releases from the table. Shape the dough into a ball and let it rest under a baking towel for 30 minutes.
Divide the dough into five equal parts and shape each one into a small ball. Let rest for a couple of minutes under a baking towel.
Carefully shape the balls into baguettes. If you notice that the dough begins to tear, you can let it rest a little bit longer so it can recover.
Sprinkle flour liberally on the baking towel and place the first baguette on it. Create a fold in the towel as a barrier and place the next baguette alongside the fold.Alternate between fold and baguette until the towel is covered, that way the baguettes won’t touch each other but will support each other.
Sprinkle flour on top of the baguettes and cover them with another baking towel. Let the baguettes leaven at room temperature for 3-4 hours or until doubled in size.
Preheat the oven to 500F with a baking stone if you have one.
If you have a baking stone, roll the baguettes from the baking towel onto a floured pizza peel (or to the back of a baking sheet that has been floured). Otherwise, you can place the baguettes carefully onto a baking sheet lined with parchment.
Score the flour dusted baguettes lengthwise (carefully and not too quickly as they can lose their structure). Note: never score baguettes straight across.
Bake the baguettes in the middle of the oven for 20-25 minutes.
Let the baguettes cool down on a rack for at least 45 minutes.