1 sur 1 personnes ont trouvé le commentaire suivant utile
le 3 mars 2012
Extraordinary book. An absolute must for anybody trying to produce successfully a true Parisian baguette or Italian pizza in the home. No need for a special oven, a stone or even particular flours. Peter Reinhart gives us here the results of years of researches and the results are spectacular. His previous books, although all very good, did not satisfy me as much. I have attempted for years to make the famous Parisian baguette which I had enjoyed so much when living in France. Here in New Zealand, it is almost impossible to find. The recipes given in the previous books by Reinhart were not quite successful for me, probably because of the local flour and my small cheap oven. But the improved technique for Pain a l'Ancienne descibed in this book (in the footsteps of Parisian baker Philippe Gosselin) gave suddenly a magnificent result. One has to get used to the very wet texture of the dough. Some practice is needed. But I succeeded even using very ordinary cheap flour (but unbleached organic flour is of course better and recommended). The bread is light, super crusty, full of large irregular holes and you can freeze it, it will be just as good reheated. Similar success with the Neo-Napolitain pizza. The beauty of it all is that these new techniques are amazingly simple and easy and not at all time consuming. No need for a poolish or extensive needing. I am over the moon. Thank you Peter.
le 26 février 2013
J'ai decouvert Peter Reinhart en cherchant sur internet une recette de pizza.
J'ai offert ce livre à ma compagne pour la st valentin.
Nous avons deja éssayé plusieurs recettes, le pain est delicieux même dans un four traditionnel. Les recettes sont détaillées et j'ai obtenu des resultats parfaits du premier coup, même pour les bagels (recette avec pochage avant le passsage au four).