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Du kanske gillar. Bon Appetit! Peter Mayle E-bok.

The Year in Books: February with Confessions of a French Baker by Peter Mayle

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A Non-Baker's Guide To Making Sourdough Bread

In Cavaillon, there are seventeen bakers listed in the Pages Jaunes, but we had been told that one establishment was ahead of all the rest in terms of choice and excellence, a vertiable palais de pain. At Chez Auzet, so they said, the baking and eating of breads and pastries had been elevated to the status of a minor religion.

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Of course, taking as your topic French village life and food, helps keep the flow steady and sweet. His latest book is collaboration with Gerard Auzet, the best baker in Cavaillon, the man and town made famous in Mayle's book, A Year in Provence. The tourist pilgrims who have since besieged the boulangerie want more than an ephemeral baguette; they want the secrets. In this tiny gospel, Mayle conveys some of those secrets, though they may not translate readily to your home kitchen.

Start with four generations of family - all bakers, waking every day in the dark of the morning, and develop enough talent to sculpt a bread dough Eiffel Tower and earn the honor of Meilleur Ouvrier de France.

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Other directions translate more directly and Mayle conveys the kind of expert knowledge that comes from generations of repetition. While Mayle does translate flour, suggesting a mix of half all-purpose and half bread flour, he oddly does not translate Celsius into more common in America Fahrenheit temperature for a nifty little formula based on 56 degrees Celsius.

Ensure that the temperatures of your water, flour, and kitchen combine to no more or less than 56 degrees and your bread will be made in an optimum environment. Try degrees F and see if it makes a difference. He also recommends the best ingredients, used generously.

Reviews Confessions of a Baker

No mean slivers of olive, but big toothsome chunks, along with Roquefort, walnuts, bacon or onions to flavor various loaves. And while you're taking the time and trouble, don't reach for just any bottle of wine, consult his list of recommended vintages.


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Even sweet bread deserves coffee spiked with Armagnac. Recipes are sensibly grouped by the liquids that distinguish them, creating different flavors and texture with wine, water, olive oil or butter. He begins with the basics of baguettes, boules and batards, and takes a brisk walk through the steps of mixing and proofing the dough and forming the loaves.


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It all seems so simple, there's no reason not to try it. Much of the secret lies in the shaping loaves and it is notoriously difficult to describe in words the quick and sure movements of a practiced hand. Mayle sensibly provides sketches of the cuts and folds that form fougasse, epi, or boules, lending even more authenticity. The recipe for Fougasse, a filled and folded bread, cut into ladder-like slices on top, can be adapted to sweet or savory fillings.