Here is a wonderful new book from French baker Frédéric Lalos, who was awarded the prestigious Meilleur Ouvrier of France at the age of 26.

Lalos shares his passion for bread in this practical book, his knowledge and methods, and a great repertoire of bread formulas.

Bread: Behind the Scenes is beautifully illustrated with full-page, full-color photos, and the formulas and instructions are clearly given.

Features

• 60 formulas
• full page color photograph of each finished formula
• ingredients given in metric units
• progressive techniques photographs for each formula
• separate detailed sections prior to recipes give details on different flours, fermentation, and techniques
• glossary of terms in English and French
• English and French text throughout the book

Contents

Bread History—Histoire du pain

Wheat—Le blé

Essential Ingredients—Les matières premières

• Flours
• Other essential materials
• Ferments

Methods of Baking—Les techniques de travail

• Kneading
• Proofing
• Shaping

Recipes—Les recettes

Baguettes—Les baguettes

Natural Starter Breads or Poolish Breads—Les pains au levain naturel ou sur poolish

Special Breads—Les pains spéciaux

French Regional Breads—Les pains de nos régions

Flavored Breads—Les pains aromatiques

Sweet Breads—Les pains sucrés

Appendices—Les annexes

click here to see books • videos • cd-roms of related interest