Baking Artisan Pastries & Breads cookbook by Ciril Hitz

[emil2992]

Baking Artisan Pastries & Breads cookbook by Ciril Hitz

PDF | English | 68.95 MB

I bake a LOT. Hitz has excellent discussions of technique that I found very helpful - and well worth the price of the book for someone refining their technique. Photographs as particularly helpful. I love the section of glazes and fillings - this, again, is worth the price of admission.

I think this book (like Hitz's book on bread) has three major limitations.

First, the proofreading is terrible and errata have not yet been released. For example, I just finished making the carrot cake - an expensive recipe that calls for both almond and hazelnut flour. First, it called for 3 Tbsp of baking soda when I am fairly positive he really wanted 3 tsp (you could taste the sodium in the final product - and yes, I sifted before mixing). Second, it says it will make 1 loaf, but actually makes two at the pan size he specs (I made 12 muffins and a full loaf pan). It has been my experience in all the recipes that Hitz's weight measures (which is how he bakes) are correct. The volume measures are erratic. That's too bad, because I weigh most things - like flour - but find it easier to use cups and tsps for things like water and tiny amounts like baking soda. I keep thinking it shouldn't matter for the water, but it does. You can't switch columns and I would follow his advice and weigh - that's what he's proofread.

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