Artisan bread
Publisher: Food Paradise Publishing Co.
ISBN: 978-962-14-3680-1

Author of “Artisan Bread”, Gregoire Michaud has been kneading dough and shaping loaves for many years. It’s in his ground of origin, in the Entremont region, South of Switzerland, that Michaud learned his craft; but the classics of bread weren’t just enough. He then worked in various countries and traveling around the world exposed him to plenty of different baking methods and culture, however, it also made him realize how much the crusty and flavorful loaves that we once knew were missing in most places where continental bread was produced.

To understand the secret behind the art of producing great breads, any baker needs to understand the basics of baking sciences. The first chapters of “Artisan Bread” are covering the lengthy travel of cereals from the work of the farmer and the selection of his soil to the milling of the flour by the miller. It also explains in details each step that the bread follows in its making such as weighing of ingredients, kneading, shaping, proofing, cutting and the delicate task of baking.

“Artisan Bread” features Gregoire Michaud’s retro-innovation creations such as Homemade Kefir bread, Rosemary and Olive Oil bread or Apple Tatin danish. Simple quality ingredients cooked in contemporary style and blended to bread. Keeping up with the trend of the ever increasing gluten-free demand as well as featuring highly detailed steps for each recipe – Gregoire Michaud is also giving out his secret hints and tips to make your own artisan bread a success. Additionally, most of the recipes are featuring suggestions on how to serve and to match breads with cheeses, wines or other great specialties.

Amongst other baking method explained in “Artisan Bread”, the natural sourdough method is widely covered. This quintessential leavening method was the first method used to produce proofed baked goods in history. It remained as such until the 50’s when productivity became an issue along the industrial revolution. It doesn’t require more work, but rather a different organization – often cited by Michaud as “Baking sourdough is like a different lifestyle on its own…”

The recipes in “Artisan Bread” book range from simple to elaborate bread for each meal of the day. Classified in categories such as natural breads, special breads, savory breads, sweet breads or croissants and danishes, each recipe can be produced at home or in a professional kitchen. Also, with a little imagination, each recipe can be modified to become your very own Artisan Bread creation.

This complete manual of artisan baking that is “Artisan Bread” is destined to any passionate baker; from the novice to the professional. Great breads will never age – these recipes were used hundreds of year ago and they will still be used by passionate bakers a hundred years later.

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