Upper Crust: Homemade Bread the French Way by Marie-Laure Frechet

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    from Upper Crust: Homemade Bread the French Way Upper Crust by Marie-Laure Frechet

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: white whole wheat flour
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Notes about this book

  • JuneHawk on August 15, 2023

    I've attempted three of the recipes in this book and only one has been successful. The other two (Normandy bread and Shokupan) were far too wet and sticky to be workable. This does not inspire confidence for the rest of the book.

Notes about Recipes in this book

  • Normandy bread (Pain brié)

    • JuneHawk on July 30, 2022

      I think there has to be an error in this recipe. The dough is very, very wet. Unworkably wet.

  • Fougasse

    • JuneHawk on October 20, 2024

      Finally, a recipe from this book that worked! Do not that incorporating the olive oil into the dough is tricky and you may have to do it for your hands a bit so they dough doesn't just flop around the bowl in a pool of oil. It will come together after a few minutes. In the future, I think I'd cut back on the herbs a bit and not use bacon by itself because it just falls of as you eat it.

  • Vienna bread with chocolate chips (Baguettes Viennoises aux pépites de chocolat)

    • JuneHawk on July 23, 2023

      Absolutely delicious. I used small currants instead of the chocolate chips, which is an option in the recipe.

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  • ISBN 10 2081517078
  • ISBN 13 9782081517073
  • Published Sep 30 2021
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries France, United Kingdom, United States
  • Publisher Editions Flammarion

Publishers Text

An introduction to the French art of baking bread—including ingredient selection, starter cultivation, and bread-making techniques—with more than 100 recipes.

The quintessential staple of French cuisine is the humble baguette, but the country’s bread-baking tradition—along with variations assimilated from other world cultures—offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients—grain and flour varieties, water, salt, and starter—this book details the step-by-step techniques and fundamentals of bread making: from feeding the starter, kneading and preparing the dough, and baking, to more than 100 recipes.

Eighteen expert bakers and pastry chefs share the sweet and savory recipes that have forged the French bakery’s enviable reputation—from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame, matcha tea–rolled bread, buckwheat-and-seaweed galettes, and honey, fig, and hazelnut rye. A chapter on traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. Recipes include pains surprise, croque monsieur, onion soup with cheese croutons, and desserts such as pain perdu and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time required, type of starter, and whether a recipe is gluten-free.