On Mon, 6 Jun 2011 15:39:05 -0600, "graham" > wrote:

>
>"Sqwertz" > wrote in message
...
>> On Mon, 6 Jun 2011 19:51:28 +0000 (UTC), /dev/phaeton wrote:
>>
>>> What say r.f.c for a book or selection of books that cover baking to this
>>> degree?
>>
>> Peter Reinhart's book is highly recommended here and in the baking
>> circles. i don't think it goes much into pastries and especially
>> cookies (those are less complicated). Bread, wine, beer, cheese and
>> charcuterie are extensive subjects that are truly "arts" in the
>> kitchen. Cookies are child's play :-)
>>
>> <http://www.amazon.com/Bread-Bakers-Apprentice-Mastering-Extraordinary/dp/1580082688>
>>
>I wouldn't recommend this book on bread to an inexperienced baker. The
>following is a better place to start:
>http://www.amazon.com/Bread-Eric-Tre...7396268&sr=1-1
>

I've got their "Ultimate Bread" book. It is chock full of gorgeous
pictures; has a lot of practical advice and history of breads; has
lots of recipes that are easy to follow; and is quite readable.

But. . . . They use a technique they call 'chafing' in at least 2
recipes. [The Focaccia Farcita is one- and I noticed another that
I haven't made.]

The technique consists of the movement you make to form a skin on a
ball of dough by rotating and squeezing the bottom under. In both
recipes they say to continue to do this for 5 minutes. I've asked
several experienced bakers about the process and they all say it is a
waste of 5 minutes. [well- 4 1/2]

Other than that 'oddness' - I have to say I'm happy with heir book.

Jim