The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

"Advanced Bread and Pastry" by Michel Suas

saumhain's picture

"Advanced Bread and Pastry" by Michel Suas

Well, first thing, thank you all for the feedback to the previous entry. I do realize that working is no excuse for leaving my whole family without tasty bread) I am now looking on the way to adapt some of my favourite recipes to new schedule and to practice out those which fit in it.

Concerning the book... As my sister said, "now you've got something to do for the next hundred of years". This is oh so true. Obviously it won't take me that long to try out all the recipes (or at least those which I find the most exciting) but the book is definitely worth studying thoroughly. I especially got carried away with the idea of making croissants with starter (the whole viennoiserie section is indeed marvellous) and hazelnut squares. Though I might want to start with something less challenging, and learn the theory first)