Confessions of a French baker: recipes, advice, and tips

According to Peter Mail, life in France made a real breadman out of him. Having settled in Provence, he very soon forgot about standard baking from a supermarket, discovering for himself the tempting world of French bakeries, where bread was erected into the status of the second religion. By joining the efforts with Gerard, the owner of one of the most famous Provencal bakers, Peter Mail talks about bakery in the best French traditions. Together with the author, we will find ourselves inside the bakery to find out how the loaf is born. See the master who crushes, rinses, squeezes and twists the dough, turning it into appetizing products. And besides, we get accurate, perfectly illustrated instructions for creating sixteen types of bread: from classic baguette to loafers made using ingredients such as bacon, cheese, dried apricots, nuts, garlic and olives. Bread is one of the most ancient sources of joy in the world, and now, carefully following the advice of Gerard Oz, we can easily deliver this joy to ourselves, our family and friends. Read, bake and enjoy