Confessions of a French Baker Quotes

“working from the center of the dough out, gently roll it back and forth until it stretches to 15 inches long. Place the loaves, seam-side down, on the kitchen towel dusted with flour and cover with plastic wrap or a damp kitchen towel. Let the loaves rise at room temperature for the final time, until they have doubled in size, about 35—45 minutes. Meanwhile, preheat the oven to 475°F. Carefully place the loaves on a baking sheet. Brush them with water using a pastry brush. With a sharp razor blade and swift motions, make 4 or 5 diagonal slashes along the length of each baguette. To do this successfully, do not drag the entire edge of the blade through the dough—use just the tip. Just before you are ready to slide the baking sheet into the oven, spray the inside of the oven with water using a spray bottle or plant mister and close the door immediately. This will create steam, which promotes a good crust. Put the bread in the oven and spray the walls of the oven two more times within the first minute of baking. Bake for 15—20 minutes or until the bread makes a hollow sound when you knock on the bottom of it with your knuckles. Transfer the bread to a rack and allow it to cool before slicing (or tearing apiece off).”
― Peter Mayle, Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes

“large mixing bowl, cover with plastic wrap or a damp kitchen towel, and set aside in a draft-free place at room temperature until the dough doubles in size, about 45 minutes. Gently remove the dough from the bowl and place it on a clean surface. Cut the dough into 4 pieces and shape into 4 smooth bâtards (you will shape them into baguettes later) by stretching out the dough from the center only once, to maintain an oblong shape. Find a surface in your kitchen free from drafts and lay a kitchen towel dusted with flour on it. Place the bâtards on the kitchen towel and cover with plastic wrap or with another kitchen towel, this one a little bit damp, to prevent a crust from forming on the surface. Leave the loaves to proof at room temperature until they double in size, 20—25 minutes. Shape the loaves by lifting them off the towel and stretching them out from the ends. Use the side of your hand to create a crease down the middle of the dough. Fold the dough onto itself at the crease, pressing it firmly against the work surface to seal it. Using the palms of your hands and”
― Peter Mayle, Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes

“Remove the dough from the mixing bowl onto the counter and gather it up in your hands in a rough ball. The dough should feel soft. Bring the full length of your thumbs into the center of the ball so that they meet, and stretch the dough from the center out, as if opening a book, into an oblong shape. Turn the dough a quarter turn and stretch it again the same way, creating a smooth ball. Transfer the dough to a”
― Peter Mayle, Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes

“Traditional Bread Dough Baguettes, Boules, et Bâtards Baguettes Makes about 2 pounds of dough, enough to make 4 15-inch baguettes 3½ cups (16 ounces) unbleached all-purpose flour 1½ teaspoons (¼ ounce) salt 4½ teaspoons (½ ounce) instant yeast 1¼ cups (10 ounces) water (90-100°F) Sift the flour and salt together into the bowl of a standing mixer fitted with the dough hook. Sprinkle the yeast over the mixture and mix on medium to low speed, gradually adding the water, until the dough comes away from the bowl, in 5—10 minutes. Remove the dough from the mixing bowl, and set it on the counter to rest for 10 minutes. Return it to the mixing bowl and set on the mixer so that the dough hook plunges into the middle of the dough. Mix on medium speed until the dough is soft and pliable, about 15—20 minutes, or until the dough passes the “windowpane” test.”
― Peter Mayle, Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes