Oh L L by Yohan Ferrant (EN/ES)

Description

Oh L L! delves into thekey ingredients and processes of the bread trade, so that any professional can design a range offirst-class breads and pastriesfull of personality. This book also includesrecipes and step-by-step instructions for 45 products, as well asessential tips and reflections.

Master bakerYohan Ferranthas been accumulating knowledge and experience with dough since he was 13 years old. Not only has he worked in prestigious bread workshops in different parts of France, but he has also worked in an English gastronomic restaurant as well as for the Lord Mayor of London. In addition to obtaining great results in international championships, since 2016 Ferrant has held the position of director of the Baking School Barcelona Sabadell, a center which has welcomed some of the most outstanding bread professionals pass.

Throughout its334 pages, this book by Yohan Ferrant has been structured with the intention of making reading as easy as possible. It consists offive major sectionsthat draw a precise map with which to enjoy a profession which is as complex as fascinating.

• The first addresses from apractical perspective everything you need to know about the ingredients involved in bread making. It answers key questions such aswhat to consider when choosing a flour, the role of salt, or how to start a sourdough.
• The second section introduces the reader to the processes involved in bread making, from kneading to baking, passing through phases such asforming, resting and cutting always with advice and practical information. After this theoretical introduction, thebread recipesbegin, with more than 24 different references. These recipes are divided into four sections:commercial breads, breads with added nutritional value, special and terroir breads, and artistic breads.
• The third section analyzes in depth how to make apanettone, whether classic or chocolaty. This section even includes the collaboration of Italian master bakerEzio Marinato.
• The fourth section focuses on a fundamental enriched dough such asbrioche, analyzing the key points to achieve a good result and translating this dough into different shapes.
• Finally, the book delves into the world ofpuff pastry doughsand their enormous creative potential. Yohan Ferrant gives all kinds of tips for making classics such ascroissants and pain aux raisins, as well as other signature creations such as theraspberry and yuzu flower or the lemon and orange nest.

CONTENT

1. AN OVERVIEW OF INGREDIENTS:Regarding wheat and flour, water, salt, yeasts, pre-ferments and sourdough

2. BREAD:Base temperature, kneading, rest periods of the dough, ball forming, scoring and baking

Commercial breads

• Baguette de tradition
• Baguette poolish
• Barra de cuarto
• Seed and cereal Pav
• My campagne
• T80

Breads with added nutritional value

• Pain du mondial
• Monococum
• Gigantn rye bread
• Wholemeal
• Spelt t80
• Buckwheat seeds
• Buckwheat flour

Terroir and special breads

• Florencio aurora
• Rouge de bourdeaux
• Mlilot
• Senatore capelli ciabatta
• Negrillo
• Multigrain

Decorative breads

• Couronne bordelaise
• Star
• Moustache
• Bread 7
• Tabatire

3. PANETTONE

• Classic panetton
• Three-chocolate and blueberry panettone

4. BRIOCHE

• Jurassienne
• Nanterre
• High braid
• Crown

5. PUFF PASTRY DOUGH

• Crescent-shaped croissant
• David Bedu-style two-coloUr croissant
• Pain au chocolat
• Pain aux raisins
• Choco-Orange
• Flan parisien
• Lemon and orange nest
• GiandujaCruffin
• Raspberry delight
• Dome
• Strawberry and yuzu flower
• Gourmand
• Love drop
• Tropic-Pineapple
• Galette des rois

Language: English & Spanish
Author(s): Yohan Ferrant
334 pages
Published in 2022