Average Reviews:
(More customer reviews)I was apprehensive from the moment I saw this book. The author and the book description make it as if whoever goes into the Auzet bakery can come out with all sorts of secrets for breadmaking. Anyone who knows French bakers and patissiers, knows that they very rarely if ever give away their secrets, especially not to tourists that come for a visit! And true to my apprehensions I was dissappointed when I received this book. All the recipes,and they are not many, are with the straight method, ie using yeast not a sourdough or ferment, and they take from start to finish approximately two hours! Well this is just not enough time to develop the proper flavour of bread! I am a professional baker/patissier and these recipes are the ones I first learned in baking school. Mix the dough, let it double, shape it , proof it and bake it. Nice looking bland bread. Either Mr Auzet took the author for a ride or the author is taking us! There is no way to produce great tasting artisan bread using these methods. Now if you want to get this book here's a tip from me: Mix the dough as per the recipe but put only 1/2 to 2/3 the amount of yeast given, then put it in a shallow plastic container cover it with its cover and place it in the refrigerator overnight. This will give the yeast time to develop the flavour of the dough. In the morning take the dough out of the container and continue with the rest of the recipe method.
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