has anyone had a chance to check out Thomas Keller's new book Bouchon Bakery? I've read the amazon reviews but i wanted to see what you guys think
It arrived yesterday and it still in its packing. I will report back within a week when I get a chance to tackle it seriously.
A friend called it bread porn.
Thanks for the heads up Boron, i cant wait to hear what you have to think.
So far I've only made the Pain de Campagne. It was easy, but not exciting in the taste department. I found the docking method odd -- use a bench scraper to make "a deep crosshatch pattern, almost all the way through the dough." I'm not sure of the purpose of that. I did cut down the salt a bit, and I'm glad I did.
FWIW, the bread was fantastic for a grilled cheese and tomato sandwich. Just the right texture when grilled.
I made a composite bread using the cranberry and the walnut bread recipes for Thanksgiving. It was yummy! The ingredients are simple in these breads but many of the recipes have esoteric ingredients(available through internet sites but not in the stores on the CT coast). Planning is advisable. Much of the book is deserts and we do not eat these but there are some wonderful ideas for brioche-style breads that are next on my list. Like all the TK books, this one is well written and a delightful source for inspiration.
Can anyone provide some insight. In the blueberry muffin recipe he has you mix the batter and then leave in the fridge overnite. Wouldnt the baking powder expend all its gas making and the muffins turn out kinda dense? What if you held back the baking powder till the next morning. Mix it in and then scooped out your batter into tins. Could you get a better rise out of it?
Debra Wink did some extensive testing of baking powders -
That was a great article! Learned alot. Note when making the blueberry muffins that get an overnight rest in the fridge, use slow-acting baking powder. If you only have double or fast acting mix it in the next morning then bake.
I was so excited to get started, but I have yet to really get into it.
It really is a lovely book, full of fantastic recipes like millefeuilles, pain au chocolat, and a great section on bread.
I love the French Laundry Cookbook, but like usual, recipes often require multiple and often expensive ingredients.
I am particularly interested in the bread, and am so far convinced it would be a great yet challenging introductory book. It provides all of the necessary background info about artisan bread making, but maybe is not what I would call a strictly fundamental book. We all know Keller is eccentric.
I tried the Demi-Baguette Dutch Crunch and was very pleased. It was one of only a handful of bread recipes that does not require a levain (I started my first one tonight :P). The other recipes mostly rely on poolish.
The instructions were relatively easy to follow in the sense that they are well illustrated and organized, however I would add that prior knowledge makes this a MUCH simpler read.
I hope to post more about my experiences soon. Happy Baking!