Confessions of a French Baker Read Online Free PDF
Author: Peter Mayle
surface of each loaf by scoring it from end to end in 2 swift motions. To do this successfully, use just the tip of the blade.
Just before you are ready to slide the baking sheet into the oven, spray the inside of the oven with water using a spray bottle or plant mister and close the door immediately. This will create steam, which promotes a good crust. Put the bread in the oven and bake for 20—25 minutes or until it makes a hollow sound when you knock onthe bottom of it with your knuckles. Transfer the bread to a rack and allow it to cool before slicing.
Variations:
For all of the breads made with wine, the ratio of liquid to dry ingredients remains the same and the amount will always total 1 1/4 cups. The quantity of each liquid will vary from recipe to recipe.
Onion and White Wine Bread
Pain aux Oignons et Vin Blanc
Lightly sauteed onions and white wine delicately flavor this bread, a good one for toasting and dunking into a bowl of hot soup. Note: Some of the wine in this recipe is used to deglaze the pan in which the onions are sauteed.
Ingredient preparation: Before you begin mixing the dough, melt 2 tablespoons of butter overmedium-low heat. Add 1 1/2 cups of diced onions (about 2 small ones) and saute, stirring occasionally, until they are soft and slightly golden. Deglaze the pan with 1/4 cup of white wine. Drain the onions, reserving the liquid. Set both aside to cool.
Liquid substitution: Pour the cooking liquid into a measuring cup and add enough white wine to make 5/8 cup. Add it and 5/8 cup of water to the dry ingredients.
Additional step: Add the sauteed onions after the dough passes the windowpane test in Step 2. Continue mixing until they are incorporated.
Winemaker's Bread
Pain au Vigneron
Dense with savory nuts and sweet raisins, this bread is popular among Gerard's customers during the autumn months. It makes wonderfulbreakfast toast, slathered with butter, jam, or honey.
Liquid substitution: Add 3/4 cup of red wine plus 1/2 cup of water to the dry mixture.
Additional step: Omit the walnuts and instead add 1/3 cup each of raisins, chopped almonds, and chopped hazelnuts plus 2 tablespoons each of pine nuts and pistachio nuts to the dough just after it comes away from the bowl in Step 1.
Bacon Bread
Pain au Bacon
Crispy bits of sauteed bacon flavor this country loaf, which is substantial enough to stand up to such hearty dishes as choucroute and cassoulet.
Ingredient preparation: Cut 7 ounces of bacon into l/2-inch-by-l/4-inch strips. Fry the bacon in a skillet over high heat until crisp. Drain the fat. Add 3/4 cup of white wine to the pan and bring toa boil. Drain, reserving the liquid, and set aside the bacon and liquid to cool.
Liquid substitution: Pour the reserved cooking liquid into a measuring cup and add enough white wine to make 3/4 cup. Add it and 1/2 cup of water to the dry ingredients.
Additional step: Add the drained bacon after the dough pulls away from the sides in Step 1. Continue mixing until the bacon is incorporated.
Breads Made with Olive Oil
Green ana Black Olive Bread
Pain aux Olives
This is the kind of bread that you can't help but tear off a piece to eat for a snack. It is also a nice bread to cut up into small slices and serve on an hors d'oeuvre tray with cheeses, dips, and spreads. When a hearty meat dish is on the dinner menu, this is the bread to serve.
Makes 2 loaves
1 3/4 cups (8 ounces) unbleached all-purpose flour
1 3/4 cups (8 ounces) unbleached bread flour
1 1/2 teaspoons (1/4 ounce) salt
4 1/2 teaspoons (1/2 ounce) instant yeast
3/4 cup (6 ounces) water (90-100°F)
l/2 cup (4 ounces) olive oil
3/4 cup (4 ounces) pitted black olives
3/4 cup (4 ounces) pitted green olives
2 tablespoons herbes de Provence
Sift the flour and salt together into the bowl of a standing mixer fitted with the dough hook. Sprinkle the yeast over the contents and mix on medium to low speed, gradually adding the water and the olive oil, until the dough comes away from the
Just before you are ready to slide the baking sheet into the oven, spray the inside of the oven with water using a spray bottle or plant mister and close the door immediately. This will create steam, which promotes a good crust. Put the bread in the oven and bake for 20—25 minutes or until it makes a hollow sound when you knock onthe bottom of it with your knuckles. Transfer the bread to a rack and allow it to cool before slicing.
Variations:
For all of the breads made with wine, the ratio of liquid to dry ingredients remains the same and the amount will always total 1 1/4 cups. The quantity of each liquid will vary from recipe to recipe.
Onion and White Wine Bread
Pain aux Oignons et Vin Blanc
Lightly sauteed onions and white wine delicately flavor this bread, a good one for toasting and dunking into a bowl of hot soup. Note: Some of the wine in this recipe is used to deglaze the pan in which the onions are sauteed.
Ingredient preparation: Before you begin mixing the dough, melt 2 tablespoons of butter overmedium-low heat. Add 1 1/2 cups of diced onions (about 2 small ones) and saute, stirring occasionally, until they are soft and slightly golden. Deglaze the pan with 1/4 cup of white wine. Drain the onions, reserving the liquid. Set both aside to cool.
Liquid substitution: Pour the cooking liquid into a measuring cup and add enough white wine to make 5/8 cup. Add it and 5/8 cup of water to the dry ingredients.
Additional step: Add the sauteed onions after the dough passes the windowpane test in Step 2. Continue mixing until they are incorporated.
Winemaker's Bread
Pain au Vigneron
Dense with savory nuts and sweet raisins, this bread is popular among Gerard's customers during the autumn months. It makes wonderfulbreakfast toast, slathered with butter, jam, or honey.
Liquid substitution: Add 3/4 cup of red wine plus 1/2 cup of water to the dry mixture.
Additional step: Omit the walnuts and instead add 1/3 cup each of raisins, chopped almonds, and chopped hazelnuts plus 2 tablespoons each of pine nuts and pistachio nuts to the dough just after it comes away from the bowl in Step 1.
Bacon Bread
Pain au Bacon
Crispy bits of sauteed bacon flavor this country loaf, which is substantial enough to stand up to such hearty dishes as choucroute and cassoulet.
Ingredient preparation: Cut 7 ounces of bacon into l/2-inch-by-l/4-inch strips. Fry the bacon in a skillet over high heat until crisp. Drain the fat. Add 3/4 cup of white wine to the pan and bring toa boil. Drain, reserving the liquid, and set aside the bacon and liquid to cool.
Liquid substitution: Pour the reserved cooking liquid into a measuring cup and add enough white wine to make 3/4 cup. Add it and 1/2 cup of water to the dry ingredients.
Additional step: Add the drained bacon after the dough pulls away from the sides in Step 1. Continue mixing until the bacon is incorporated.
Breads Made with Olive Oil
Green ana Black Olive Bread
Pain aux Olives
This is the kind of bread that you can't help but tear off a piece to eat for a snack. It is also a nice bread to cut up into small slices and serve on an hors d'oeuvre tray with cheeses, dips, and spreads. When a hearty meat dish is on the dinner menu, this is the bread to serve.
Makes 2 loaves
1 3/4 cups (8 ounces) unbleached all-purpose flour
1 3/4 cups (8 ounces) unbleached bread flour
1 1/2 teaspoons (1/4 ounce) salt
4 1/2 teaspoons (1/2 ounce) instant yeast
3/4 cup (6 ounces) water (90-100°F)
l/2 cup (4 ounces) olive oil
3/4 cup (4 ounces) pitted black olives
3/4 cup (4 ounces) pitted green olives
2 tablespoons herbes de Provence
Sift the flour and salt together into the bowl of a standing mixer fitted with the dough hook. Sprinkle the yeast over the contents and mix on medium to low speed, gradually adding the water and the olive oil, until the dough comes away from the
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