The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Michel Suas' Book, Advanced Bread and Pastry

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holds99's picture
holds99

Michel Suas' Book, Advanced Bread and Pastry

In case you may not be aware of it, there is a companion web site for Michel Suas book, Advanced Bread and Pastry.  Here’s a link to that website, which you may find interesting and helpful, even if you don’t own Mr. Suas book, Advanced Bread and Pastry.  This site provides some excellent information for students and Instructors on many aspects of baking.  Recently, I recall someone was asking how to execute multiple braids for challah.  This companion shows 6 different braids, both “flat” and “high” techniques as well as other items, techinques and advice associated with baking.

http://www.delmarlearning.com/companions/content/141801169x/student/index.asp?isbn=141801169x

 

Howard

Paddyscake's picture
Paddyscake

Thanks Howard..the diagrams for the braids are great. I have found most diagrams are visually challenging..the different colors really help. I just looked briefly, but have bookmarked the site for reading later.

Betty

dougal's picture
dougal

The first edition of this book badly needs a resource (like a website) for collecting and correcting errors, typos and snafus. 

Anybody know if there is one?

holds99's picture
holds99

The only reference I found, which I posted, was taken from the book.  I have searched the web and found nothing directly related to Advanced Bread and Pastry in relation to an errata sheet or additional information on any of the formulas.  I've been struggling (2 baking iterations so far) with his formula for Pain de Beaucaire, which is difficult to make mostly as a result of Mr. Suas lack of adequate instructions and photo/diagram(s) in his book. 

Howard

tgrayson's picture
tgrayson

I just bought this book and opened it up at random, which turned out to be the Farinograph section.  Reading the author's description of the graphs, it looks to me the description is very at odds with the graphs.  He describes the stability of the high gluten flour as being much greater than the regular bread flour, but the graphs, and the table below, show the opposite to be true.  Can someone else take a look at page 134 and 135?