This is an explicitly detailed guide to the creation of traditional and modern baguettes, written by a pair of leading French professionals.
Rather than packing their 160-page book with every sort of baguette recipe imaginable, Jean-Marie Lanio and Jeremy Ballester offer just 15 recipes, each of them accompanied by extensive photographic sequences which illustrate the mixing, raising, and shaping of the loaves of this popular French bread.
The core recipe for a traditional French baguette made with a liquid levain is followed by variations on flour, add-ins, and liquids. You'll learn to prepare versions which include rye, semolina, and whole wheat flours, as well as a baguette enriched with eggs, butter, and milk.
Further variations include walnut, cranberry-chocolate, and an aperitif baguette larded with dried tomatoes, cheese, spinach, and herbs.
Paperback with flaps. 140 pages. Color photographs throughout. Metric measure. In English.
Jean-Marie Lanio and Jeremy Ballester are also the authors of and co-authors of
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