You will not pétriras in pain ...

Contents: a brief introduction of the author on his career and his philosophy then the real fun begins with the basics of baking (flour and salt, grinds wheat, types of wheat flour, rye flour, d spelled, kamut), yeast, sourdough (childishly simple provided you do not head in the air because the leaven should be refreshed every day) and water; tools and equipment (for more sophisticated: a precision electronic balance, necessary for yeast and salt and weighed the option for convection oven); methods and tips (a mine of essential information) and then attack the serious things: bread recipes (traditional, wheat-free or gluten-free sourdough sponge and dough, breads of the world, ...), some pastries ( a small quarter of the book, the subject really is the bread) including croissants, pains au chocolat, brioches and finally, a page designed to "go further" to obtain organic flours to train with establishment details or providing material (only downside elsewhere: a single brand mentioned and only online).

Those who once tried to make bread manually from certain works knead know what the pain means ... Here, the kneading take ten seconds (watch in hand!), Everything is done in gentleness ( not about smacking the dough like a brute on the work plan), shaping is a walkover and the only constraint is the time to pause and shoot.
What about bread? On leaving the oven, it sounds perfectly "hollow", it holds very well without stale (I unfortunately can not guarantee its softness beyond three days is the maximum call time before it is engulfed ) and all income tested so far are without disappointment (baguette sponge and dough, leavened breads or not).

This book, by the profusion of pictures and very detailed steps is clearly aimed at novice or repeat offenders after multiple failures. Those who make their living for years are probably not find their account; except for some ideas, such as tsoureki or lavash bread for the world and other original items such as bread with tomato or beet but buying is not worth not the effort.
Personally, if I really look for the "little beast" in chapter pastries, I regret the absence of sourdough bun recipe (all are yeast) but this is my only regret.