To get the free app, enter your e-mail address or mobile phone number.
The long and short of it is you could pick up a copy of The Village Baker by Joe Ortiz, start at the beginning, bake your way to the last page, and open your own village bakery. A California regional baker since 1978 (Joe Ortiz bakes breads, and his wife bakes pastries at Gayle's Bakery in Capitola, California), Ortiz brings his years of personal experience and his endless travels through Europe to the one subject he holds so dear: good bread. And by good bread, he means the best of what France, Germany, and Italy have to offer, as well as notable contributions from great American bakers working in the traditional, village-baker style: dense, crusty, flavorful loaves of bread that support life in and of themselves. Ortiz holds out the promise that this can actually be accomplished in the home kitchen--with the highest standards.
Ortiz's book starts in the style of a primer with sections on the basic ingredients, kinds of leavenings, and basic techniques and procedures. He wants the newcomer to bake the very basic French loaf (think baguette) several times to get one decent loaf under the belt buckle. Then it's open season on regional breads, rye breads, and specialty breads. In a final section, Ortiz gives the true enthusiast professional style recipes and ideas. --Schuyler Ingle --This text refers to the Hardcover edition.
With this inspired book, Ortiz, a Capitola, Calif.-based "village baker," generously and accurately shares the art of producing "crusty, flavorful bread--with a chewy, voluptuous texture, the aroma of nuts, and a caramelized crust." The product of the serious study of French, German and Italian bakers and his own experimentation back at home, the book brings together of methods and recipes, including such mouth-watering selections as country-style French bread, raisin nut rye rolls, onion wheat bread and polenta bread. What makes the volume special--in addition to Ortiz's admirable dedication to thoroughness and accuracy--are the homemade starters that are used instead of commercially produced yeasts to give breads character. While recipes for professional bakers are included, the home baker--even the novice--should be able to follow the Ortiz method and come up with some great stuff.
Copyright 1992 Reed Business Information, Inc. --This text refers to the Hardcover edition.
Well written with a lot of info and diagrams, no color pictures. I make a lot of sourdough bread and was looking for a new resource for additional ideas for European varieties... Read morePublished 11 months ago by Robert Tanner
this book is by far the best baking bopk that i have(I have quite a few) it is one of the best values for your money and covers just about everything you need to knowPublished on April 11 2004 by Bryan Engblom
This is one of my three favorite bread books , along with Carole Field's superb The Italian Baker and the magnificent French professional Baking Series books. Mr. Read morePublished on Dec 22 2003 by Barry B Ross
Excellent book. Instructions are easy to follow and all the recipes I tried produced fabulous breads.Published on Aug. 12 2002
Joe Ortiz's book was/is a wonderful addition to our 'bread library' and we were so impressed that we also purchased his wife's book (also a great book). Read morePublished on July 18 2002 by James E. Bennett
...I recommend this book! My fiance has been baking a loaf of bread every weekend since the start of the new year, so I've bought him a few bread baking books. Read morePublished on Oct. 23 2000 by Jessica S. Spiegel
This book is certainly a very knowledgeable book and I quite agree with some of the reviews by other readers. Read morePublished on Nov. 23 1999 by Joan W.C. Yuen