Buena MIGA de pan

by Richard Bertinet, Eneida García Odiozola (Primary Contributor), María Teresa Rodríguez Fischer (Translator)

Permita que Richard Bertinet lo guíe a través de cada uno de los pasos de reposo, doblado, formado, fermentación y horneado de la masa, en una combinación de recetas novedosas y sus clásicas favoritas, incluyendo baguettes rústicas, el pan de masa madre de centeno y trigo malteado, unos bollitos multicolor, el festivo panettone y el gotchial de su Bretaña natal. Con recetas que incluyen harina de garbanzos o guisantes sin gluten para preparar sencillos panes planos, junto con las clásicas hogazas, encontrará algo para cada ocasión y nivel de habilidad en el horneado, así como ideas para cocinar con las sobras de pan, para asegurarse de que sus creaciones nunca se desperdician. Repleto de valiosos consejos adquiridos durante una dilatada experiencia como panadero y maestro, este libro está destinado a convertirse en un clásico de referencia para los panaderos de todo el mundo. Cada pan tiene su miga característica, ya sea ligera, abierta y alveolada, o densa, pero el primer paso importante para crear una miga perfecta consiste en controlar la masa, lo que se ha convertido en el mantra de las reconocidas clases de panadería de Richard Bertinet. on su característico estilo directo y claro, le guiará a través de su siempre imitada técnica de trabajo de la masa -que no consiste en 'amasar'- para transformar una pegajosa mezcla de harina, levadura, sal y agua en una hermosa almohada brillante y sensible.

Genres: Cookbooks, Cooking, Nonfiction, Food, Reference, Culinary

224 pages, Hardcover

Published September 16, 2019

About the author

Originally from Brittany in north-west France, Richard trained as a baker from the age of 14. Having moved to the UK in the late 1980s, he started cooking and his catering background included stints at the Chewton Glen Hotel, as head chef at both the Rhinefield House Hotel in the New Forest and the Silver Plough at Pitton in Salisbury where in 1990 he was awarded the Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year. In 1996, a position as Operations Director with the Novelli Group of restaurants brought him to London where in 1998 he started advising small food related businesses. The business flourished causing Richard to set up the Dough Co, his consultancy business, in 2000 and to split his time between consultancy work advising on the development of new products for several supermarket chains, teaching and writing.

In 2004, with a young family, Richard and his wife Jo decided that it was time to leave London and head West to be closer to Jo’s family. The plans for The Bertinet Kitchen began to take shape and they found the premises at 12 St Andrew’s Terrace, Bath at the tail end of that year.

The cookery school opened in September 2005 in the same month that Richard’s first book Dough was published to critical aclaim and a host of awards (IACP cookery book of the year 2006, James Beard Award for Best Book (Baking & Deserts) and the Julia Child Award for Best First Book). Richard published his second book Crust in 2007 (World Gourmand Award for Best UK Book -Baking) and Cook – In A Class of Your Own in 2010. Two immensely popular books have followed: Pastry in 2012 and Patisserie Maison in 2014.

Richard was named the BBC Food Champion of the Year 2010 at the BBC Food & Farming Awards on 24 November 2010.

Richard makes regular TV appearances on programmes such as Saturday Kitchen and An Extra Slice.

Reviews

[Gaufre · Rating 3 out of 5]

Read it for the techniques, not the recipes.

On March 16, my public library announced it would be closed for two months due to COVID-19. I grabbed a couple of cookbooks randomly to help me bake.

The good: with the technique from this book, I can now handle wet dough and get a beautifully domed springy ball at the end of the process. I tried it on the neo-neapolitan pizza dough recipe from Peter Reinhardt and it was incredible. Better. Even though I had made it dozens of times before.

The bad: I tried two recipes and they both had glaring mistakes in them.
- The Cinnamon knots recipe had way too much butter, so much so that there was a thick layer of butter on the tray when the knots were done baking. I got about 1/4 cup tilting the tray and pouring the extra in a jar.
- The second one is the Muesli breakfast bread (p.88).

Ingredients (for the ferment): 200g strong whole-wheat flour, 30g honey, 15g compressed fresh yeast.
Instructions (for the ferment): Combine whole-wheat flour, honey, and yeast in a large mixing bowl and leave for 2 hours until the mixture bubbles up...

How is it supposed to do anything with NO WATER??? Thankfully I caught the mistake at the beginning. Now I am wondering whether I should try a third recipe...

I will be really good at adapting my own recipes after this book. That's how you get better, isn't it? I give it three stars because I did learn something valuable from the book.

[Gregory Thompson · Rating 4 out of 5]

This elegant hardcover was my introduction to the science of baking dough during the great bread-making resurgence of the 2020 pandemic and stay-at-home search for meaningful activities. The sub-title of the book is “show the dough who’s boss” and, Bertinet recommends novice bread-maker (such as myself) work the dough by hand to get a feel for the process and understand what is happening. This is good advice as it helps you show the dough who is the boss - but unfortunately my sourdough is currently my boss (but practice makes perfect. Looking at the photography in the book is inspiring and has me hankering to up my game and try some of his more difficult recipes.

[Mark · Rating 4 out of 5]

Bertinet has videos on YouTube that are refreshingly straightforward (too many bread videos on YT are all clickbait titles and zero content). I like his approach and I might even try a sourdough again. However, as usual, most of the book is made up of recipes that are variations on the same thing. Bonus points for including a challah recipe, but minus points for adding butter to it (you can't add dairy to a bread intended to be eaten at a kosher table).

[Nellie · Rating 5 out of 5]

Great book for showing you how to get into artisan breads including sourdough.

Extensive photographs to help you with techniques. Made the malted wheat sourdough.

my only quibble with the book is that he has you making waaaay too much starter/pre-ferments. I wouldn't know how to scale down.

[Anna Glezina · Rating 5 out of 5]

Fantastic book, written with a lot of understanding of the process, and patience.
The brioche recipe is the best, I will bake it all the time now, it will join my personal recipe collection!
Great pictures and the writing style.
Highly recommend.

[Camellia El-Antably · Rating 5 out of 5]

Love the concept and the attitude of this boom but since I can’t find fresh compressed yeast anywhere in 50 miles, it’s not a book I can use. I really like his ideas and thinking however.

[Stacey · Rating 5 out of 5]

Excellent book. Many recipes I will be trying in the coming months.

[Clwseattle · Rating 4 out of 5]

When I discover a new cookbook that grabs my interest I always order it from my library to peruse it before I decide whether to buy it. I also tend to skim a cookbook quickly before settling down to really read it.

I was unfamiliar with bread author Richard Bertiner. When I first skimmed Crumb: Bake Brilliant Bread I thought this fellow is just too clever by half, but then as I came to READ the book, I revised my opinion. I LOVE that he optimistically introduces bread bakers to "compressed fresh yeast", which is used in every recipe and is probably more available in England than it is here, and ingredients that might be outside of their comfort zone. A warning though, you need a good scale to make every recipe in this book because all the ingredients are measured by weight in grams. I appreciate that though. because it is so much more accurate than volume.

The work pictures in Crumb: Bake Brilliant Bread are exceptionally well done and helpful, but I tend to roll my eyes at what I consider to be useless artistic and/or self-indulgent people/tool pictures in cookbooks.

I don't particularly like to turn back and forth in a cookbook to refer to a technique when attempting to make a recipe, but in this case, once you've done a technique a few times you won't have to refer back again. Going back to review a technique is not as odious to me as the unnecessary complication of having to refer back to one recipe in order to make another recipe, as has been done in other cookbooks.

One concern I have with Crumb: Bake Brilliant Bread is referring to the misting of the bread to create the proper crust. Yep, that's absolutely true, BUT that technique also warrants a warning regarding misting and a GLASS door in an oven that has been preheated at a high temperature. If I mist instead of using other moisture techniques, I always, always, always cover the glass door with a heavy bath towel while I mist. Great bread is not worth the chance of cracking my glass oven door.

I can't wait to make the Oatmeal, Honey, and Raspberry loaves and the Apple and Cider Rolls.