Oh Là Là! Manual de panaderia y bolleria de Yohan Ferrant

Oh Là Là! delves into the key ingredients and processes of the baker's craft, so that professionals can create a top-level range of breads and pastries with real character.

This work also features recipes and step-by-step guides for 45 products, along with essential advice and reflections. Master baker Yohan Ferrant has been building up knowledge and experience around doughs since the age of 13. He has not only worked in prestigious bakeries across France, but also in an English fine-dining restaurant and for the Lord Mayor of London. As well as achieving great results in international competitions, since 2016 Ferrant has held the post of director of the Baking School Barcelona Sabadell, a centre attended by some of the most outstanding professionals in bread making.

All of this experience is reflected in the book Oh Là Là!, a meticulously crafted practical manual that covers the keys to mastering the world of doughs. Specifically, across its 334 pages, this book published by Grupo Vilbo is perfectly structured to make reading as easy as possible. In total there are five main sections that draw a precise map for enjoying a craft as complex as it is fascinating:

The first takes a practical look at everything you need to know about the ingredients involved in bread making. It answers key questions such as what to consider when choosing a flour, what role salt plays, or how to start a sourdough starter.

The second section takes the reader into the processes at play in bread making, from mixing to baking, through stages such as shaping, resting and scoring. Always with an eye on practical tips and information. After this theoretical introduction, the bread recipes begin, with more than 24 different references. These recipes are divided into four parts: commercial breads, breads with added nutritional value, special breads and artistic breads.

The third section takes an in-depth look at how to make a panettone, whether classic or chocolate. A part that even features the collaboration of Italian master Ezio Marinato.

The fourth part focuses on a fundamental enriched dough, the brioche, examining the key points for achieving a good result and adapting this dough into different formats.

Finally, the book explores the world of laminated doughs and their enormous creative potential. Yohan Ferrant gives all kinds of advice for making classic pieces such as the croissant and the pain aux raisins, as well as other signature creations such as the Raspberry and yuzu flower or the Lemon and orange nest.