After All about croissant, Jean-Marie Lanio and Jérémy Ballester have once again jointly written a book, this time dedicated to the baguette, France’s candidate for UNESCO intangible heritage. Its title, All about baguette.
Creating perfect baguettes is not easy. Its composition is simple, only four ingredients are needed (water, flour, salt, yeast or sourdough), but its preparation requires know-how, training, and experience.
This book, available in English at our Books For Chefs online bookstore, offers some curious facts about the baguette, gives the keys to its preparation and advice on the temperature of the dough, ingredients and tools, and pain traditionnel dough by weight and shape. It also includes 15 must-see baguette recipes: traditional french with liquid levain, long and cold fermentation, Campagne, Viennoise, Grain, Semolina, Olive, Walnut, Fruit, Red bean, Chocolate cranberry, Noel, Wine, Aperitif, and Twist feuilletée.
The authors are two passionate French bakers who live in Korea and teach at the SPC Culinary Academy.