The History Of French Baguette
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Before The Baguette
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Author : Jim Chevallier
language : en
Publisher:
Release Date : 2019-11-19
Before The Baguette written by Jim Chevallier and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-11-19 with Bakeries categories.
A history of French bread from the Neolithic period to the present, centered on specific breads such as the first Roman breads, the standard medieval urban breads, the Communion wafer, the first yeast-leavened luxury rolls, the replacement of ball-shaped breads by long breads, the croissant, various extra-long breads from the nineteenth century, the baguette and the variety of breads which sprang from it. The book also touches on historical and cultural changes and explores regional differences.
The History Of French Baguette
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Author : Dr Joseph Stanley
language : en
Publisher: Independently Published
Release Date : 2022-10-15
The History Of French Baguette written by Dr Joseph Stanley and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-15 with categories.
To put it succinctly? That has got to be a baguette with a wonderful open ear and a dark golden crust that's all cracked apart. When you cut the baguette open, you are greeted with aromas that indicate a well-fermented dough. When you pull the top off of the baguette, you are faced with a texture that is astonishingly soft and open crumbed, and it is calling for butter. It doesn't get a lot better. When I eat them, I like to slather them with butter and stuff them with dijon mustard, real ham, or mature cheddar cheese. This is my favorite way to eat them. This recipe calls for a pre-fermentation process that is more often known as a poolish. Don't be concerned. It's not a difficult process at all; just combine the yeast, flour, and water, then set the mixture aside to ferment overnight and for the next 12-36 hours. This is an excellent way to provide more flavor to your dough while also contributing to the formation of the structure. Skipping this step makes it much more difficult, in my view, to produce anything that even comes close to resembling a nice baguette. It is not difficult to bake a fantastic baguette, but in order to get the finest outcome possible, some advance preparation is required. During this procedure, I make advantage of two lengthy fermentation periods or proofs. Both, in my view, are absolutely necessary in order to have the very best outcome. Although some preparation is required, the actual time spent managing these baguettes is extremely little. You won't be let down in any way, therefore I strongly suggest that you give them a go. Keep in mind that if you need visual assistance with the various phases of baking, the video instruction that is linked on this page is available for your use. I'm going to go over a few key aspects of the French baguette in a moment, but before I do so, I strongly urge you to read the following essay (video included). While the emphasis of this article is on sourdough, I do go into further depth on flour, moisture, and how gluten forms over time (amongst other points). Here is the link: Exploring the World of No-Knead Sourdough Bread and Providing Solutions to Your Questions What is the proper way to score baguettes? When a baguette is cooked, it gives the appearance of having diagonal cuts made in the dough all the way through it. This is not the situation at all. The baguette is nearly entirely sliced along vertical lines that go down the length of the loaf. The scoring will enable the dough to open up in a way that is within your control. This is what contributes to the incredible ear that develops throughout the baking process. If we did not score the dough, it would break apart in unpredictable ways. Position the baguette so that it is facing away from you along its length. Picture two parallel lines with a distance of one centimeter between them going along the middle of the top of the baguette. These lines will serve as your fictitious boundaries, and any cuts you make should remain inside these lines. A sharp knife may be used to score the dough, but a razor blade or bread lame is more effective for this task. Cut through the dough while holding the blade at a 45-degree angle and working downward (about 5mm deep). Start making the cut on the imaginary line on the right side, and then complete it on the line on the left. Repeat this process, beginning the next cut just above where the last cut came to a close. You are allowed to score the baguettes a total of four times for this size. In this piece, I will demonstrate why the UFO baker's lame is my preferred option for precise scoring in baked goods.
About The Baguette
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Author : Jim Chevallier
language : en
Publisher: CreateSpace
Release Date : 2014-03-15
About The Baguette written by Jim Chevallier and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-03-15 with History categories.
Where did the baguette come from? A simple enough question, but this search for an answer ranges from the long breads of Babylon and Egypt to the first long (but wide) breads in France to the gradual evolution of long narrow breads from the eighteenth into the twentieth century, resulting in both the roll-sized "flute" and the gigantic jockos of the nineteenth century. Strangely, there are those today who claim the baguette is not French, but a foreign import. Here you will find the 'genealogy' of the baguette, its long evolution in French itself and confirmation of its profoundly French character.
Good Bread Is Back
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Author : Steven L. Kaplan
language : en
Publisher: Duke University Press
Release Date : 2006-12-20
Good Bread Is Back written by Steven L. Kaplan and has been published by Duke University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-12-20 with Cooking categories.
In Good Bread Is Back, historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.
Berets Baguettes And Beyond
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Author : Margo Lestz
language : en
Publisher: Boo-Tickety Publishing
Release Date : 2018-11-06
Berets Baguettes And Beyond written by Margo Lestz and has been published by Boo-Tickety Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-11-06 with History categories.
If you love France and are curious about all things French, this book is for you. In it you will find stories exploring the curious histories behind everyday French symbols: From berets to baguettes, and beyond. You will discover: - How the baguette got its distinctive shape - Why the French are represented by a rooster - Who created the beret-wearing French stereotype - Why the guillotine was invented - Why there are gargoyles on Gothic churches - And much more...
Rice And Baguette
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Author : Vu Hong Lien
language : en
Publisher: Reaktion Books
Release Date : 2016-09-15
Rice And Baguette written by Vu Hong Lien and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-15 with Cooking categories.
The once-obscure cuisine of Vietnam is, today, a favorite for many people from East to West. Adapted and modified over thousands of years, it is probably best known as a particularly delicious result of combining traditional southeast Asian cookery with visible outside influences—notably, the crunchy baguette—from its French-occupied past. Drawing on archeological evidence, oral and written histories, and wide-ranging research, Vu Hong Lien tells the complex and surprising history of food in Vietnam. Rice and Baguette traces the prehistoric Việt’s progress from hunter-gathers of mollusks and small animals to sophisticated agriculturalists. The book follows them as they developed new tools and practices to perfect the growing of their crops until rice became a crucial commodity,which then irrevocably changed their diet, lifestyle, and social structure. Along the way, the author shows how Việt cuisine was dramatically influenced by French colonial cookery and products, which introduced a whole new set of ingredients and techniques into Vietnam. Beautifully illustrated throughout and peppered with fascinating historical tales, Rice and Baguette reveals the long journey that Vietnamese food has traveled to become the much-loved cuisine that it is today.
Bread
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Author : William Rubel
language : en
Publisher: Reaktion Books
Release Date : 2011-10-15
Bread written by William Rubel and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-15 with Cooking categories.
It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal. Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering one hundred breads, Bread goes well beyond the simple choice of white or wheat. Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.
Upper Crust Homemade Bread The French Way
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Author : Marie-Laure Fréchet
language : en
Publisher: Rizzoli Publications
Release Date : 2021-11-30
Upper Crust Homemade Bread The French Way written by Marie-Laure Fréchet and has been published by Rizzoli Publications this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-30 with Cooking categories.
An introduction to the French art of baking bread—including ingredient selection, starter cultivation, and bread-making techniques—with more than 100 recipes The quintessential staple of French cuisine is the humble baguette, but the country’s bread-baking tradition—along with variations assimilated from other world cultures—offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients—grain and flour varieties, water, salt, and starter—this book details the step-by-step techniques and fundamentals of bread making: from feeding the starter, kneading and preparing the dough, and baking, to more than 100 recipes. Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery’s enviable reputation—from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame, matcha tea–rolled bread, buckwheat-and-seaweed galettes, and honey, fig, and hazelnut rye. A chapter on traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. Recipes include pains surprise, croque monsieur, onion soup with cheese croutons, and desserts such as pain perdu and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time required, type of starter, and whether a recipe is gluten-free.
Bread Pastry And Sweets In Old Regime France
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Author : Pierre Le Grand d'Aussy
language : en
Publisher: CreateSpace
Release Date : 2014-11-09
Bread Pastry And Sweets In Old Regime France written by Pierre Le Grand d'Aussy and has been published by CreateSpace this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-11-09 with categories.
Le Grand d'Aussy traces French bread history from the first Tameliers and Fourniers to the Boulangers whose bread evolved from a simple boule to the pains mollet of the seventeenth century and the long breads which already began to replace round breads in the eighteenth century. Along the way he looks at the different types of bread, typically made from wheat, and also the other grains and even other products which were used to make bread. He then presents the history of French pastry, which began, essentially, as meat pies and other foods cooked in pastry before evolving into a dizzying array of tarts, wafers, nieules, ratons, cassemuseaux, flans, rissoles, beignets, marzipan and other treats. This leads naturally enough into the subject of sweets, of various spices and fruits preserved in sugar and honey, sweet pastes, nougat, macaroons and other treats sometimes eaten after dinner and sometimes all through the day. Along the way, as always, Le Grand draws on a rich variety of older sources, studding his inventories of facts with colorful anecdotes. The result is itself a rich box of tasty treats.
A History Of The Food Of Paris
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Author : Jim Chevallier
language : en
Publisher: Rowman & Littlefield
Release Date : 2018-06-15
A History Of The Food Of Paris written by Jim Chevallier and has been published by Rowman & Littlefield this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-15 with History categories.
Paris has played a unique role in world gastronomy, influencing cooks and gourmets across the world. It has served as a focal point not only for its own cuisine, but for regional specialties from across France. For tourists, its food remains one of the great attractions of the city itself. Yet the history of this food remains largely unknown. A History of the Food of Paris brings together archaeology, historical records, memoirs, statutes, literature, guidebooks, news items, and other sources to paint a sweeping portrait of the city’s food from the Neanderthals to today’s bistros and food trucks. The colorful history of the city’s markets, its restaurants and their predecessors, of immigrant food, even of its various drinks appears here in all its often surprising variety, revealing new sides of this endlessly fascinating city.