This book is aimed at professional chefs and bakers
This book by master baker Ludovic Richard (Meilleur Ouvrier de France Boulanger) gives us a range of 79 products - recipes for breads and pastries, salty products and also products from Brittany. These recipes are simple, rational and mostly achievable for production on a daily basis. Illustrated with full page photos and montage diagrams, this book contains new recipes for professionals and gourmets.
Contents include recipes such as:
The choice of ingredients, The fabrication steps, The fermentation stages, The baking.
Traditional french baguette with a liquid levain, Apple and cider bread, Brittany buckwheat crown, Vegetable bread, Indian bread, Trio of sesame seeds baguette, Fruit & nut Squirrels bread, Orange and poppy Seed bread, Quinoa bread, Rye sourdough bread with starter, focaccia with herbs from Provence, pesto focaccia, tomato & poppy seed focaccia.
Flavoured brioches - Lemon and raspberry brioche, Lime brioche, Cinnamon brioche, total chocolate brioche, Suzette brioche, Mango passion fruit coconut & chocolate petits pains viennoise, Chocolate petits pains au, The swirls - Caramel & chocolate chip swirls, Mango and passion fruit chocolate swirl, The friends pain au chocolate crowns - Chocolate & hazelnut praline danish crown, Raspberry & chocolate danish crown, Apple & chocolate danish crown
Old fashioned brioche with a levain, Panettone, citrus fruit brioche crown, quark/fromage blanc brioche, Pear and caramel danish, Autumn delight danish, Viennese danish, Crunchy mint chocolate dome, French "brioche" toast, Mystery Argoat danishes, Tiramisu, Salted butter caramel apple danish, Fresh fruit danishes, Pear, raspberry and pistachio pinwheels, layered brioche, chocolate layered brioche, layered matcha green tea and rose praline brioche, brioche with dried fruits, orange chocolate and hazelnut christmas brioche, Brittany sable biscuits, Brittany salted caramel toasts, Brittany caprice, Chocolate kouign-amann, Buckwheat Kouign-Amann with apples & cider
