Hi everyone, welcome to Le Gourmet TV. I love bread. I love eating bread, I love making bread, I love trying all kinds of different types of breads and my favorite bread cook book is the Bread Bakers Apprentice. It was given to me as a gift and it’s something that I spent hours reading through with that ever baking a recipe just reading all of the stuff at the front of a book that gives you insight about why certain bread recipes fail and what makes a good loaf. And what you can do to change those things that you’re doing now to make it even better loaf of bread and that was all before I ever got to the recipe sections.
Once in the bread recipe sections, there’s amazing ray of breads from all over the world. And the recipes related no way that you can—if you’re a little bit intimidated with bread recipes and you want to work with cups and tablespoons, that’s all here and if you maybe a little bit more advanced and you want to use weights, the weights are here as well. But it just doesn’t stop there. There’s also the baker’s percentage formula for those people who are really advanced bakers and want to be able to scale their recipes. That information is there.
And if you don’t want to spend time at the beginning of the book reading about what makes a great loaf of bread and what makes really great ingredients for the bread and what actually the ingredient does and you know, changing them affects your final loaf, you don’t have to. You can jump right in. You can start baking bread, you can start learning about the bread and then you can go back and kind of look through the beginning sections and kind of figure out what you’re doing wrong and what you are doing right.
And in my case, this information in the front is vital. I think it’s very important to know what I’ve done wrong so that I can fix it the next time. You don’t to keep making the same mistake over and over and over again. And this book gives you the information to make those changes.
So, here are the websites, already we’ve made some bread and they’ve been pretty simple so far and I think we’re going to start moving into some more recipes from this book, little more complicated, a little longer rising time, breads with a little bit more flavor. And I think that’s something that this book does exceptionally well, introduces you to breads that have an incredibly complex flavor structure. And that’s what breads all about as flavor.
Thanks for stopping by. Hope to see you again soon.
Transcription by:
Scribe4you Transcription Services