Honey Whole-Wheat Bread from A Passion for Bread by Master Baker Lionel Vatinet
Lionel grew up in a suburb of Paris, so his passion and love for bread was ingrained at an early age. The smells of bread baking throughout the streets of Paris enamored Lionel as a young boy. Growing up with the traditions surrounding bread, whether it was a morning slice of pain de campagne or a good piece of French bread at night to capture every last bit of sauce from his dinner plate, Lionel became passionate about bread. He says this about his signature La Farm Bread, “After all these years, the aroma, the crust, the crumb, and the complex flavor still excite me. And once you begin making your own, I guarantee that it will be your favorite as well.”
This book is a Bible of artisan bread baking and I would suggest that you read through the early chapters before beginning to tackle any of the recipes. This book lays out, in very detailed format, the proper ingredients for bread baking, the special tools you will need, and the seven steps to making beautiful artisan breads at home. It is also full of step-by-step illustrations so that you know how to precisely handle the dough, taste it, and know when the dough is ready for the next step. There are also dough logs and charts to record the temperatures of the dough throughout each process. Baking, especially this type of bread baking, is as much science as it is an art, so follow the directions exactly as written in order to have the best success with your breads. Improvising and guestimates are not recommended.
The recipe for Country French Bread is the one that Lionel usually teaches first to home bakers. Once you have mastered that recipe you can move on to other breads, many of which are based on that recipe. The beginning of the book lays out the steps that are important to the process.
As I was reminded by Thomas Keller when we attended his book signing for Bouchon Bakery earlier this year, start with something simple. So that’s what I did. If you begin with an easier recipe and have great success, you are more likely to press on, so Lionel’s Honey Whole-Wheat Bread was the perfect choice.
I would love to learn to make a great French bread, I have made regular white bread, the dill bread and a rye bread. How exciting to have a chance to win this cookbook.
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This pain de mie is in the oven as I type…it looks wonderful. If you haven’t checked it out yet my favorite bread website is The Daily Loaf!
Even though I have fabulous French breads within easy walking distance every day, I still love to bake my own. As you say, it is magical and intoxicating and extremely satisfying. But although I usually make special breads – Challah, brioche, yeasted coffee cakes or filled breads like gozleme – I never seem to make the every day loaves like baguettes, miches, country loaves…. and I would absolutely love to try. I need that inspiration to make a gorgeous bread like you honey whole wheat loaf (which is perfect)! I would love this book!
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I remember growing up when we got our first breadmaker and how exciting that was. The UPS man would come to deliver something for my dad’s work and mom would share bread she had just made. The look of joy on his face when he would bite into it is hard for me to put words to. Throughout the years i have learned to make breads in a mixer and continue to want to expand the craft for my family and friends that visit. I love to make french bread and I make our bread for daily use as well although it could always get better! I would love to have a book that explains the ins and outs and helps me find what I am missing. I can already tell I need a better thermometer and a nicer scale but other than that I am at a loss for technique and ideas. There are so many breads out there I want to learn and try and even if I don’t win the book I will be buying it. Today I stumbled across your webpage trying to find a different recipe for wheat bread as I wanted to try something new. I am really happy I found you!
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I love to make pan Marino, Italian Rosemary bread and I use it in my christmas stuffing with three kinds of mushrooms and prosciutto, yum,
I am a culinary student and am taking my first baking classes this coming spring semester. I love to bake bread and have made all kinds including French bread, white and whole wheat!
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Used to make a honey-wheat bread ages ago and would love to try again. This looks like a fabulous book and a great loaf!
my favorite bread I baked in the past was a loaf of rosemary bread. so yummy!
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HI,
I just ordered an instant read thermometer. I have been making bread forever but always the dump and stir method. I started at 10 and am now retired and thinking I’d like to try and bake heirloom whole grain breads to sell at farmers market (to supplement my retirement income). Bread is the one constant comfort in my life, the aroma, the feel, the taste. I am now ready to try and move from “feel” to precise measurement of ingredients and temperature so that my results will be reproducible and a consistent saleable product. This book sounds like the primer that I need.
Thank you for sharing this post.
Anne
Hi Anne,
I’m so glad you bought the instant read thermometer. You will be glad you made the investment. I hope you are able to find a way to turn your passion for bread making into an income source. Lionel’s book will be very helpful in learning to create the Artisan breads that would sell well at Farmers’ Markets.
I wish you the best in your new endeavor!
Gwen