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I have to admit that despite 40 years of baking, I've frankly flunked French bread. I can make excellent pannetone, challah, white sandwich bread, spelt bread, wheat, brioche, coffee cake and oatmeal breads. But I have never once gotten a loaf of French bread from any recipe that even dimly resembled what I remembered from living in Europe, let alone the poor substitute in American grocery stores. Well, Mr. Ortiz' book solved that problem for me. This book will help you make as authentic a bread as possible, using ingredients available in the US.
I started with the basic French bread recipe. This involves proofing the dry yeast with warm water, then pouring the lot into a pile of flour, either beating or mixing (I use a Kitchenaid, and he has specific instructions for hand, mixer or food processor.) I used ice water (weird, but keeps the dough at 75 degrees F, necessary for the correct build of the gluten.) I threw in the ascorbic acid into the yeast, and the salt into the dough as instructed. I went for more water in the dough as Ortiz recommends if you can handle it. I followed his instructions to the letter, as best I could.
MANY hours later (rising took quite a while as the dough is so cool) I threw the boule onto the hot stone in the oven, chucked in a bit of water to make steam on the oven floor (you can do this on a gas oven.) Lo, after 40 minutes, I got a loaf of French bread with a creamy, somewhat gelatinous crumb and a crunchy, crisp crust. I also did use French SAF yeast and a French style flour from a Vermont based baking catalog company. Success! Well, well, well.
This book is not as strong on German breads, which is a shame. Mr. Ortiz frankly admits he is not a fan of heavy German breads. Ortiz does include a few German breads, some popular Italian ones and the sweet French doughs as well. He also has artisan-bakery level recipes for greater amounts of bread.
Next I will try the poolish (sponge) rising method and then on to the real challenge, sourdough. Overall, this is the very best bread book I've used, hands down (and sticky with dough, I might add.)
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Customer reviews
Top reviews from the United States
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Reviewed in the United States on December 13, 2001
Verified Purchase
This book has a many varied recipes and will be great for anyone who wants to understand bread making as ...
Reviewed in the United States on April 24, 2016Verified Purchase
Reviewed in the United States on May 15, 2021
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Reviewed in the United States on May 7, 2001
Verified Purchase
Top reviews from other countries
terry smith
not good
Reviewed in the United Kingdom on March 3, 2019Verified Purchase
Sooty57
Definitive bread book
Reviewed in the United Kingdom on January 12, 2014Verified Purchase
Mr. D. E. H
Village baker book
Reviewed in the United Kingdom on March 8, 2015Verified Purchase
Robert Campion
The best book on bread baking that I have yet seen
Reviewed in the United Kingdom on June 30, 2008Verified Purchase
Grahmzilla
Awesome
Reviewed in Canada on November 8, 2019Verified Purchase
