Advanced Bread and Pastry - Received
"Advanced Bread and Pastry, A Professional Approach" by Michael Suas
I received the book this week.
They are not kidding about the word "Advanced". If you want to use this book you very much need to have some baking background (probably more than i have), and you must read the sections on techniques before doing any of the recipes.
I haven't read enough to comment extensively, but I will give a couple of examples:
There is a recipe for San Francisco Sourdough Bread on Page 201. The mixing instruction say "Improved mix (medium consistency)". That's it except for giving the DDT of 75-78 F (I think that DDT means Desired Dough Temperature). I assume that Improved Mix is defined somewhere in the techniques sections.
The same recipe has a Levain Formula that calls for "Starter (stiff)". I have looked through the book and through the indexes (there is a Glossary, a Formula Index and a Subject Index) in the back, I can't find where Stiff Starter is defined. I am thinking it means 50% hydration.
The book has lots in it. It is over 1000 pages.
Part One has a chapter is on the history of bread and a small section on bread baking today. The second chapter is on food safety and sanitation in the bakery.
Part Two has 5 chapters on bread baking techniques and a chapter on formulas (recipes).
Part Three is about Viennoiserie.
Part Four, is over half of the book and covers pastries, with 13 different chapters.
There are appendices on Conversions, Bakers Percentages, and Temperature Conversion.
It is a very serious book, written for the serious baker.