The Fresh Loaf

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Looking for advice - which book to buy?

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diana.s's picture
diana.s

Looking for advice - which book to buy?

Hi!

I would like to buy a book that is in the spirit of Michel Suas's ABP and Hammelman's Bread (which I already have), but with the main focus on pastry. I'm not sure if pastry is the correct term in English though, because what I mean is specifically yeasted (or doughy) products such as rolls, buns, croissants  - not cookies or macarons or other kinds of cakes.

I'm thinking of recipes and techniques for shaping and other trade secrets :), and if the recipes make use of levain, well then I'd be in heaven!

Thank you

 

 

 

ananda's picture
ananda

Hi Diana,

You mean Viennoiserie, I believe?

I'm not sure I can think of a book which deals with this category any better than Suas to be honest.

Best wishes

Andy

diana.s's picture
diana.s

I bought Suas specifically because of the Viennoiserie chapter. I admit I only just got it and I'm taking my time reading it from start to fnish so I didn't get yet to that part, but by skimming through, it looked pretty slim to me and only discusses the shaping for croissants/danishes.

I'm quite taken with knotting, braiding and other fancying of the product :). I am also interested if there are techniques to improve the keeping time of the rolls.

It just occurred to me that I might be ignorant and that there isn't a special category because the rolls etc. just use enriched bread doughs (so they might as well be in a bread category), just shaped smaller and sometimes filled with extras? But in my experience (as a eater, :) ) they do have finer crumbs and taste-wise are less bread-y.

Plus, I am hunting and trying to replicate one (ok, two) particular recipes from a bakery in town (for example this one, we call it polish pretzel: http://vivien.pixelmotion.ro/wp-content/uploads/2011/05/7-patiserie_nw.jpg )

ananda's picture
ananda

Hi Diana,

Yes, essentially your desire in a book falls into 2 categories, as you suggest.   The highly enriched and the laminated doughs are Viennoiserie, and, yes, the others you make reference to I would categorise as enriched, but class them as "Bread".

There is loads to get through in the Suas book, although it may not be the specific detail you are looking for.   It has a whole range of formulae for croissants, for instance, with offerings including a whole variety of pre-ferments, including sourdough.

I can't help you with what you are hunting for to replicate your own town bakery items, sorry.

Best wishes

Andy