Kuczynski - French Bread Baking Cookbook for Beginners: The Essential Guide to Baking Baguettes, Boules, Brioche, and More: The Essential Guide to Baking Baguettes, Boules, Brioche, and More

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Copyright 2022 by Rockridge Press, Oakland, California

No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, scanning, or otherwise, except as permitted under Sections 107 or 108 of the 1976 United States Copyright Act, without the prior written permission of the Publisher. Requests to the Publisher for permission should be addressed to the Permissions Department, Rockridge Press, 1955 Broadway, Suite 400, Oakland, CA 94612.

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Interior and Designer: Lisa Schreiber
Art Producer: Janice Ackerman
Editor: Georgia Freedman
Production Editor: Jenna Dutton
Production Manager: Riley Hoffman

Photography 2021 Marija Vidal. Food styling by Elisabet der Nederlanden. courtesy of Douglas Gorenstein.

Paperback ISBN: 978-1-63878-189-9
eBook ISBN: 978-1-63878-547-7
R0

For Lukasz, Lila, and Izzy. I love you to the moon and back.

CONTENTS

B read is one of lifes greatest pleasures. Think of a time you ripped apart a warm piece of bread, the crust crackling and giving way to its light, open crumb. Did you slather it with butter? Sprinkle it with sea salt? Maybe you dipped it into herbed olive oil or the sauce lingering on your plate?

When I started on my journey to becoming a pastry chef, I worked at an iconic restaurant in New York, which had a sister bakery across the street. Each day I brought freshly baked items to the bakery to help set them up for sale: giant miche, baguettes, olive loaves, brioche, croissants, and racks of pastries. Their warmth radiated as I pushed the racks across the street to a line of eagerly waiting customers.

Afterward, I spent some time in Paris, and my eyes were opened even wider. I recognized the rustic, hearty loaves Id eaten chunks of late at night with a cold beer, but here they were sitting side by side in boulangeries with beautifully shaped loaves, such as pain couronne and pain bri, and scored loaves with patterns and initials that looked straight off the runway. At breakfast, viennoiseries were buttery and tender, and the croissants served alongside coffee at the outdoor cafs flaked as they were plunged into mouths, and pieces fluttered onto laps like feathers.

Watching and learning from bread bakers who have been honing their craft for years can be life changing, but getting to teach breadmaking has cemented my love for it. Seeing a student take on a batch of brioche or use a lame for the first time brings back the wonder of the breadmaking process, the ultimate combination of science and art.

Whether youre looking to make your first baguette or just whip up a killer pain perdu, this book is here to simplify the breadmaking process. Bread can be intimidating. And French breads, above all others, are some of the most sophisticated, hearty, ornate, and satisfying of the genre.

But fear not. In this book, youll be practicing the same techniques over and over again and really honing your skills. My goal is to describe each step as simply as possible, with tips and recommendations for how to use your senses to understand and nurture the life that exists within each loaf. In the first 15 recipes there are hearty breads with deeply browned crusts that shatter as you slice them. Some are chewy with slightly dense interiors, perfect for sandwiches and tartines. In later chapters, well explore enriched doughs that are buttery and delicate, followed by laminated croissant dough. The book is written like a menu: We start with life-giving loaves built for sustenance, and gradually work toward those sweeter, more luxurious viennoiseries. And in the final chapter, we dive into some of my favorite ways to use these wonderful breads in recipes.

Excited to get baking? Me, toolets go!

If bread is life, French bread is la belle vie (the good life!). French loaves have an undeniable quality, finesse, and artistry about them, and in this chapter, well discuss just what, exactly, makes French bread so special. Get ready to embark on your breadmaking journey, during which well focus on kneading, fermentation, shaping, proofing, and baking a variety of breads. Well also talk about the tools and ingredients youll need to get started, as well as the terms and techniques that youll soon be using.

CLASSIC FRENCH BREAD

Humans have been making bread for centuries, but with the popularization of artisan loaves, most of us have gotten used to picking up fantastic bread from our local bakery or even the supermarket instead of baking it ourselves. Why take on such a challenge when you can pick up a gorgeous, crusty loaf for just a few dollars? The truth is that, although its wonderful to support the professional bakers doing amazing things with bread, it cant quite compare to the experience of baking your own. The satisfaction of pulling a homemade loaf out of your oven and knowing that you, with your own hands, made it happen... well, theres just nothing better.

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