By Peter Mayle
Awareness bread lovers!In the 1st of his well-known books approximately Provence, Peter Mayle shared with us information of a bakery within the city of Cavaillon the place the baking and appreciation of breads “had been increased to the prestige of a minor religion.” Its identify: Chez Auzet.Now, numerous hundred visits later, Mayle has joined forces with Gerard Auzet, the owner of this such a lot excellent of Provençal bakeries, to inform us approximately breadmaking at its finest.Mayle takes us into the baking room to witness the beginning of a loaf. We see the grasp at work–slapping, rolling, squeezing, folding, and twisting dough as he sculpts it into fougasses, bâtards, and boules. Auzet then supplies us unique, superbly illustrated directions for making 16 types of bread, from the vintage baguette to loaves made with such materials as bacon, apricots, hazelnuts, garlic, and eco-friendly and black olives. There are counsel galore, the methods of the alternate are published, and alongside the way in which Mayle relates the pleasant historical past of 4 generations of Auzet bakers. certainly one of Provence’s oldest and so much scrumptious pleasures is now on hand at a kitchen close to you, because of this captivating consultant. learn, bake, and revel in.
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Additional resources for Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes
It's a scrumptious accompaniment to eco-friendly salads and grilled meats. permit the Roquefort melt thoroughly prior to you upload it to the dough. be aware: as the cheese imparts moisture to the dough, upload in basic terms ⅝ cup of water (90-100°F) to the dry materials in Step 1. extra step: upload five¼ oz. of softened Roquefort to the dough after it comes clear of the perimeters of the bowl in Step 1. proceed to combine the dough till the cheese is integrated. Garlic Bread ache à l'Ail Tiny cubes of sauteed garlic are combined correct into the dough of those universally attractive loaves. nearly any cheese tastes higher followed via a number of hot slices of this garlic bread. make sure to use the very most up to date garlic on hand, and cube it—don't overwhelm it. observe: upload just one cup of water (90-100°F) to the dry components in Step 1 to make this a little bit stiffer dough. extra step: cube 6 cloves of garlic into ⅛-inch items. Toss the tiny cubes in a tablespoon of flour till they're good covered. Scatter them calmly within the blending bowl after the dough has pulled clear of the perimeters in Step 1. proceed to combine till the garlic is included. Breads Made with Wine Walnut and crimson Wine Bread ache aux Noix et Vin Rouge including chopped walnuts generously to this distinctive bread guarantees that you'll get a few in each rose-toned slice. it truly is a great significant other to cheeses of all types and is the precise accompaniment to an easy eco-friendly salad dressed with olive oil. Makes 2 loaves 1¾ cups (8 oz) unbleached all-purpose flour 1¾ cups (8 oz.) unbleached bread flour 1½ teaspoons (¼ ounce) salt ⅝ cup (5 oz) water (90-100°F) ⅝ cup (5 oz) pink wine four½ teaspoons (½ ounce) rapid yeast 2 cups (12 oz) coarsely chopped walnuts Sift the flour and salt jointly into the bowl of a status mixer equipped with the dough hook. Sprinkle the yeast over the aggregate and combine on medium to low velocity, steadily including the water and wine, until eventually the dough comes clear of the bowl, among five and 10 mins. Scatter the walnuts lightly over the dough and proceed blending until eventually they're included. get rid of the dough from the blending bowl and set it at the counter to leisure for 10 mins. go back it to the blending bowl and position on mixer so the dough hook plunges into the center of the dough. combine on medium velocity till the dough is delicate and pliable, approximately 15—20 mins or till the dough passes the “windowpane” try. eliminate the dough from the blending bowl onto a counter and assemble it up on your fingers in a coarse ball. carry the entire size of your thumbs into the guts of the ball in order that they meet, and stretch the dough from the guts out, as though starting a ebook, into a rectangular form. flip the dough 1 / 4 flip and stretch the dough back an analogous method, making a gentle ball. move the dough to a wide blending bowl, conceal with plastic wrap or a moist kitchen towel, and put aside in a draft-free position at room temperature till the dough doubles in measurement, in approximately forty five mins. lightly get rid of the dough from the bowl and position it on a fresh floor.