A Passion for Bread: Lessons from a Master Baker

Lionel Vatinet is one of the preeminent bakers of our time, and at the same time an amazingly humble man. His grand passion for bread baking, including the deep connection it gives him with the community and his ongoing commitment to lighting the fire in others, comes through in heartfelt ways in this book.This is my favorite baking book, among many dozens that I have owned. This is in part because it has many more pictures than any other cookbook I have owned. Lionel shows visually each step of the baking process, and of course shows the end product as well. The book also includes the logs he recommends bakers keep to track the factors for success and learn as you grow as a baker. These are the very same things I've learned in his baking classes. It's an excellent reminder for me and a wonderful way to learn if you live far from Cary, North Carolina. Measurements are given in both English and metric amounts so the book will work for bakers anywhere.We have been blessed to have Lionel, his wife Missy, and now their two daughters in our community for 15 years or so now. I've witnessed their business grow from a little hole-in-the-wall bakery to include a café that serves three meals a day and even a food truck, as well as having his bread sold in local health food stores. As a part of an ancient French guild Lionel's bread is as good as the best I enjoyed while living in France, and I've had the pleasure of taking a number of his baking classes, alone, with my mother and even with my daughters and have witnessed his sincere commitment to sharing the baking tradition across generations and among professional and home bakers alike. Lionel's commitment to children is evident in his offering classes for the youngest bakers, birthday parties and his insistence on offering a little sweet treat to children who come into the bakery. He also makes a point to come and greet his customers, chatting with them in English or French, never too busy to give you his undivided attention even at the busiest times during his work week. At the end of his classes he sends home unfinished dough (as well as the finished products) so you continue to practice, and he invites students to return with what they have baked at home. We did this one busy, rainy Saturday morning with my youngest daughter and he insisted on bringing us back to his office and sharing her tart with him. What a rare treasure for someone as important and successful as he is to take the time and honor my child that way. Lionel truly is the best kind of businessman, neighbor and friend, and we are blessed to have him in our area.

Great book. Only thing I've found a confusing so far is the directions for making the natural starter say "refrigerate as in the directions" but I can't find that anywhere! I simply put it in a lightly covered mason jar in the refrigerator between uses - about a week - take it out to warm before using, measure off what I need, refresh the starter and back into the fridge it goes. I have left it for a couple weeks and it still makes a great loaf of bread.Very informative book and it definitely helps me get that great crust and crumb you get at La Farm Bakery in Cary NC! Showed the book to a friend and he was enamored with it so we gave him a copy of his own.Additional Info 5 years in;Over the last 5 years I've been making rustic farm bread nearly weekly I started using the Sir Lancelot High Gluten Flour last year and find that to work great with this method of bread-baking. A good yeast, some sea salt, and water is all it takes to make a great loaf of bread. Friends can't stop eating the stuff - unmatched texture and taste and it's so easy to make. About 15 minutes of "work" fermentation for an hour, shape loaves, ferment for another hour and into the oven it goes. My only complaint is that if I make two loaves, I want to continue eating the bread until there is no more!

I received my book 10 days ago. Great recipes and stories however, the book binding is already falling apart.

My boyfriend got this gift as a gift 5+ years ago and we have had so much fun with it since we met, an old friend told me she was starting to make bread so I sent her a copy for her birthday and she was so excited! It’s very fun to get better and better at making something.

His instructions lack too much detail to be of much use if you want to learn and not just be a slave to the recipes. Recipes are in ounces, grams, and volume measurements, which is a plus, but no Baker's Percentages, which is a minus. You'll have to do the math yourself to figure that out. IThere are some strange omissions, for example, in the instructions for making a sourdough starter involves a 10 day process, the end of which he says "...continue following the same feeding schedule as for Days 4 and 5, then cover and refrigerate as directed." Beyond a reference to waking up a weak starter out of the fridge with a whole wheat/white flour mix a couple pages before, I can find no directions for refrigeration of your levain. He also says things like "always use your hands to incorporate the water into the flour" when building the levain with no mention anywhere of why. Am I going to ruin it using a spoon? Or does he just think people should get their hands dirty?He has a few non-bread recipes in the back, soup, sandwiches, aoili, and the like. I noticed at least one recipe failure with his aioli. To the usual suspects of egg yolk, lemon juice, vinegar, and dijon he merely says "which in about 3/4 cup extra virgin olive oil. Well, if you've never made mayo before, you will be sorely disappointed if you dump 3/4 oil in and start whisking to find that it isn't going to emulsify that way.Other books I own are "Flour Water Salt Yeast" by Ken Forkish, which I started bread baking with, followed by "The Bread Baker's Apprentice" by Peter Reinhart, and then more advanced "Bread: A Baker's Book of Techniques and Recipes by Jeffrey Hamelman". All three have more useful, in-depth information, as well as better writing and instructions. I would recommend any of them above this book if you are looking to bake bread.

This is an excellent bread book. It is full of techniques and tips, and the recipes range from fairly easy to very technical. There is something for every bread-maker in this book.I have made six of the breads in this book, and also followed the authors' comprehensive instructions for making levain (soughdough starter). Although another reviewer said that that there are errors in the book, having read the whole book, I only found that one error that the other reviewer mentions: at one point in a recipe the author forgets to tell you to add the other half of the flour in a recipe when you are mixing the ingredients together. But having weighed out all the flour given in the instructions, then I really don't think you are going to leave half of the flour on the side whilst you make the loaf. So I really don't think it is an issue. I didn't find any other mistake. I wouldn't let it put you off buying the book, as there are so many other suggestions for improving bread-making skills. In particular, great pictures and detailed instructions on how to shape bread - my boules are now much tighter - and practical tips including how to remove dough from your hands so as not to get your sink blocked. I also learned about the stainless steel bowl cover method for getting beautiful crisp artisan-bread type crusts. (I had previously used my cast iron le creuset casserole dish for this purpose, but the very high oven temperatures for bread-making were affecting the non-stick finish on the casserole. The stainless steel bowl cover method advised in this book gives better results much easier - no heavy cast iron dish to wash after - and you can pick up a good-size stainless steel bowl quite reasonably here on amazon - I got the Faringdon 5lt bowl at £11.34). The levain starter (sourdough) instructions are simple & they work & they keep the refresh flour amounts low - so you don't feel that you are wasting too much flour with each refresh.The book also emphasises the importance of temperatures: the author advises you to take the temperature of water additions, dough after mixing, etc etc, and most importantly he gives information on acceptable temperature ranges, and simple instructions for what to do if your temperature reading is outside these acceptable ranges. The emphasis on temperature checking means that you get consistent results from your breads - so you can be confident in when it comes to leaving the dough to prove and then putting into the oven to bake. If you buy this book, then to get the most from it, you need to have a digital thermometer (I bought the Geekhom instant read talking thermometer, £11.99 here on amazon, which is excellent.)If you buy the book, I can highly recommend the sage and walnut sourdough, it is a family favourite for us now.

Making fabulous bread is a lot of work. Just get it by mail order unless you live in a place with very long winters and have access to the best flours and grains.

Good.