I wonder if people giving this book 4 and 5 stars really know what good artisan bread tastes like...
I consider myself a proficient baker and I can folI wonder if people giving this book 4 and 5 stars really know what good artisan bread tastes like...
I consider myself a proficient baker and I can follow with success very complicated pastry and baking recipes. This method produces a loaf that has only a similarity to bread and tastes like flour. No thanks.
You want a bread with 5 minutes per day? Buy a kitchen mixer. Mix the dough for f- sake for 5 f-ing minutes. Wait to rise. There you have it, bread with 5 active minutes per day, the rest is waiting time anyway, there is no bypass for waiting time when you deal with yeast....more
I don't mind that some recipes are complicated, that they need more steps or special ingredients. That's why I bought this book for and not a general I don't mind that some recipes are complicated, that they need more steps or special ingredients. That's why I bought this book for and not a general "Cakes for Beginners" title. The recipes work perfectly and the way the book is written, encourages you to be creative with what it gives you. I have tried half a dozen recipes so far and my only problem with the formulas is the extensive use of salt. These desserts are too salty for my taste, I even cut salt volume in half after the first recipe I tried and they still taste too salty. I have resulted to just adding a pinch of salt despite of what Tosi suggests. And mind you I'm using sea salt that has a more gentle taste. Consider yourself warned! Unless you want to drink liters of water after eating a chocolate cookie.... Other than that I love the book and Tosi's style, so I'm not gonna lower my star rating. It's a matter of personal taste after all....more
Ok, everything you need to know about bread baking is here. Read this and you'll know everything about the chemistry and the mechanics of baking a loaOk, everything you need to know about bread baking is here. Read this and you'll know everything about the chemistry and the mechanics of baking a loaf of bread.
It's supposed to be a textbook for pros, so you'll find advice that does not apply to the home baker, but it doesn't hurt to know either. The formulas are priceless and the info on pre-ferments thorough.
Every chapter is about an argument he had with someone or his own admiration of people connected to Bourdain somehow, which is fine IF you know who thEvery chapter is about an argument he had with someone or his own admiration of people connected to Bourdain somehow, which is fine IF you know who they are. I'm not North American and not aware of 90% of the cooking and tv personalities he was talking about. Had to google each time to see what they look like. So if you're not North American and/or not updated with the food & tv people he talks about, avoid this one. Stick with Kitchen Confidential....more
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