Local Breads Daniel/ Chattman Lauren/ Lovekin Jonathan PHT/ Witschonke Alan ILT Leader Books
Download As PDF : Local Breads Daniel/ Chattman Lauren/ Lovekin Jonathan PHT/ Witschonke Alan ILT Leader Books
A volume of recipes from some of Europe's most favored artisan bread bakeries continues the success of
Title Local Breads
Author Leader, Daniel/ Chattman, Lauren/ Lovekin, Jonathan (PHT)/ Witschonke, Alan (ILT)
Publisher W W Norton & Co Inc
Publication Date 2007/08/01
Number of Pages 355
Binding Type HARDCOVER
Library of Congress 2006102247
Local Breads Daniel/ Chattman Lauren/ Lovekin Jonathan PHT/ Witschonke Alan ILT Leader Books
What a shame! I have baked bread for 45 years. I have used Hamelman's two editions for the last several years, and you need to know that there are disappointments in Hamelman's recipes, too. As others have pointed out, Hamelman's recipes are optimized for large commercial bakery throughput, and, accordingly, have been scaled down to measurements reasonable for a home baker. But the problems here are twofold: first, Hamelman's biga, poolish, and sourdough recipes are geared to minimum amounts of time from start to finish -- and the results are often less than desirable because, put simply, the process of rising and baking is just too fast.With Leader, it is different. He has really tried to duplicate the actual process of making artisan breads from several countries and doesn't try to accelerate the process. In fact, some of his recipes are agonizly Loooooonnnnnggggg! in kneading, and rising times. Also, some of his poolish, biga, and levain recipes need retardation with refrigeration -- and most of us just don't have big, empty spaces in our fridges for entire trays of proofing loaves.
Then the other shoe drops: the recipes make mistakes in weights and proportions over and over and over again. An experienced baker like I am can spot the mistakes almost right away and adjust for them. The results, in most cases, are very good. But if you are a novice artisan bread baker (and not a Betty Crocker "Wonder Bread" baker), you can be misled repeatedly in abject failures, be terribly discouraged, believe that it is YOU that is the problem, and not the book.
But it is the book. Leader took on a project that was just too complicated for a lone baker to accomplish with a sidekick writer and small potatoes publishing house.
So read the book, be energized, try recipes and ADJUST, ADJUST, ADJUST after failures -- don't give up! And use Hamelman as a guide as well, but don't slavishly adopt his processing times. They are too short.
One final note that is of baseline importance that I have seen stressed by only one author in the numerous bread books I have read over the years: Do loaves coming from large batches of dough using the exact same ingredients and proportions bake better and taste better than one or two loaves made from a small amount of ingredients, geared to the home baker!! YOU BETCHA!! Hamelman and Leader and many others never acknowledge this. But Ken Forkish does: he points out that the bread in a 3 kilo loaf tastes better than the same exact recipe made in a smaller loaf.
Of course. The complex acids, esters, aldehydes, and other flavor components propogate better in large batches of bread dough. That's why when you buy an artisan loaf from a really good bakery, as in parts of France and Italy, the taste is superb in large part because the quantity of dough for any given batch is large by orders of magnitude from what we bake at home.
That's why when I bake, I use batches of dough that are as large as I can handle and fit into my home double 36" ovens. I give lots of bread away, and i freeze lots of bread. There is absolutely no doubt that the loaves from my larger batches of dough taste better than the small dough quantities in Daniel Leader's recipes.
So scaling down to reduce commercial bakery quantities, using the very same ingredients and proportions, such as Hamelman does in the two editions of his book, will NOT produce the same loaves as, say, a 250 lbs. batch of fermeted, shaped, and baked dough.
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Tags : Local Breads [Daniel/ Chattman, Lauren/ Lovekin, Jonathan (PHT)/ Witschonke, Alan (ILT) Leader] on Amazon.com. *FREE* shipping on qualifying offers. A volume of recipes from some of Europe's most favored artisan bread bakeries continues the success of <IT>Bread Alone <RO>to present an account of the author's travels throughout Europe in search of highly coveted recipes and techniques. <b>Title: </b>Local Breads <b>Author: </b>Leader,Daniel Chattman, Lauren Lovekin, Jonathan (PHT) Witschonke, Alan (ILT) Leader,Local Breads,W W Norton & Co Inc,B006764J80,1616493
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Local Breads Daniel/ Chattman Lauren/ Lovekin Jonathan PHT/ Witschonke Alan ILT Leader Books Reviews
I think Mr.Leader is my favorite baker/author out there. I have made many of the recipes in this book successfully. He covers everything from different types of sourdough starter, Germain Rye's, French Baguettes, to Blue Cheese loaves. A good book for any home baker who is wanting to try different artisan recipes.
Do you want to try out having a pet without having to worry about the neighbors complaining about the barking when you are not home or siccing the Humane Society on you? Consider a sourdough starter. You don't have to put up with it yapping at teh door inthe winter time, bu tyou DO have to take care of it to have this work. This book tells you how to make bread like people who's lives depend upon it. Great bread, really great bread. But, it's a committment, no question. You must feed the starter weekly and either make bread regularly (also weekly at a minimum), or restart the process by throwing out most of the starter. And, you must really love bread as the proverbial staff of life. Fortunately, I do. Making bread this way takes time. You don't puff it up with yeast and sugar, you allow the wild yeast and bacteria hours to proof the bread using the more complex carbohydrates. Is it worth it? Wait till you try pizza dough made this way, or a bagguette, or a Polish rye.
Nice stories too.
This book has taken my baking to another level. I am buying a second because the first was used so much my favorite recipe is cover by flour and dough stains.
I LOVE love this book! It was worth every penny. The Q&A sections were particularly helpful with troubleshooting.
I was tired of the hit or miss bread baking experience and wanted a book that covered both the artisan and chemistry of baking whole grain breads. To me taste and texture either makes a bread or kills the whole experience. Local Breads for Artisan gave me the necessary insights to understand each phase of the bread baking/making process to yield wonderful outcomes. Once I selected the right ingredients for each recipe and practices the methods for mixing the dough to kneading, fermenting shaping, scoring and baking, my results were wonderful. This is a fine book and one I highly recommend.
This is the best book I've read that teaches you how to make sourdough starters. There is also a fantastically wide variety of breads included. Biggest issue is that the illustrations aren't always helpful. They're fairly small and in black-and-white and often not that descriptive. Not a big deal though. Beyond that, as others have pointed out, there are some annoying typos in this book. If you go through several recipes, you'll be able to see them well enough because the math won't add up, but it has messed up a batch or two of my bread.
This book has become a staple on my shelf -- I started with Teresa Greenway's Sourdough Starter book, and then this one filled in a lot of blanks on the science of starters, different hydrations, etc that got me the rest of the way. It has such gorgeous recipes and is chock full of information. The Ciabatta is my favorite so far, and also the Semolina Sandwich loaf. So glad I found this at the library, and then bought one for myself! This book is a steal at $12.
What a shame! I have baked bread for 45 years. I have used Hamelman's two editions for the last several years, and you need to know that there are disappointments in Hamelman's recipes, too. As others have pointed out, Hamelman's recipes are optimized for large commercial bakery throughput, and, accordingly, have been scaled down to measurements reasonable for a home baker. But the problems here are twofold first, Hamelman's biga, poolish, and sourdough recipes are geared to minimum amounts of time from start to finish -- and the results are often less than desirable because, put simply, the process of rising and baking is just too fast.
With Leader, it is different. He has really tried to duplicate the actual process of making artisan breads from several countries and doesn't try to accelerate the process. In fact, some of his recipes are agonizly Loooooonnnnnggggg! in kneading, and rising times. Also, some of his poolish, biga, and levain recipes need retardation with refrigeration -- and most of us just don't have big, empty spaces in our fridges for entire trays of proofing loaves.
Then the other shoe drops the recipes make mistakes in weights and proportions over and over and over again. An experienced baker like I am can spot the mistakes almost right away and adjust for them. The results, in most cases, are very good. But if you are a novice artisan bread baker (and not a Betty Crocker "Wonder Bread" baker), you can be misled repeatedly in abject failures, be terribly discouraged, believe that it is YOU that is the problem, and not the book.
But it is the book. Leader took on a project that was just too complicated for a lone baker to accomplish with a sidekick writer and small potatoes publishing house.
So read the book, be energized, try recipes and ADJUST, ADJUST, ADJUST after failures -- don't give up! And use Hamelman as a guide as well, but don't slavishly adopt his processing times. They are too short.
One final note that is of baseline importance that I have seen stressed by only one author in the numerous bread books I have read over the years Do loaves coming from large batches of dough using the exact same ingredients and proportions bake better and taste better than one or two loaves made from a small amount of ingredients, geared to the home baker!! YOU BETCHA!! Hamelman and Leader and many others never acknowledge this. But Ken Forkish does he points out that the bread in a 3 kilo loaf tastes better than the same exact recipe made in a smaller loaf.
Of course. The complex acids, esters, aldehydes, and other flavor components propogate better in large batches of bread dough. That's why when you buy an artisan loaf from a really good bakery, as in parts of France and Italy, the taste is superb in large part because the quantity of dough for any given batch is large by orders of magnitude from what we bake at home.
That's why when I bake, I use batches of dough that are as large as I can handle and fit into my home double 36" ovens. I give lots of bread away, and i freeze lots of bread. There is absolutely no doubt that the loaves from my larger batches of dough taste better than the small dough quantities in Daniel Leader's recipes.
So scaling down to reduce commercial bakery quantities, using the very same ingredients and proportions, such as Hamelman does in the two editions of his book, will NOT produce the same loaves as, say, a 250 lbs. batch of fermeted, shaped, and baked dough.
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