All About Baguette by Jean-Marie Lanio & Jérémy Ballester
Professional pastry and chocolate books — curated for working chefs.
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About this book
Technique you can take straight to the bench.
All About Baguette is Jean-Marie Lanio and Jérémy Ballester's professional guide to the French baguette. After All About Croissant, the two French bakers, who teach at the SPC Culinary Academy in Korea, explain what makes a delicious baguette, the pain traditionnel dough by weight and shape, and how dough temperature, ingredients and tools decide the result.
What's inside
- Base 01–04: facts about the baguette, what makes a delicious baguette, pain traditionnel dough by weight and shape, and how base temperature determines the condition of the baguette dough
- Tools and ingredients to make the perfect baguette
- 15 recipes: traditional French baguette with liquid levain, long cold-fermentation baguette, campagne, viennoise, grain, semolina, olive, walnut, fruit, red bean, chocolate cranberry, Noël, wine, aperitif and twist feuilletée baguettes
- 160 pages, hardcover, 23.5 × 28 cm (9.25 × 11.02 in), English, published 2022
Available through Books for Chefs. Bake it with Bagatelle T65 French flour for baguettes, score with the CUTTER 15 baguette cutter, move proofed loaves with the baguette flipping board, and pack them in paper baguette bags. Companion book: All About Croissant.
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