The Bread Baker S Apprentice 15th Anniversary Edition
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The Bread Baker S Apprentice 15th Anniversary Edition
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Author : Peter Reinhart
language : en
Publisher: Ten Speed Press
Release Date : 2016-09-06
The Bread Baker S Apprentice 15th Anniversary Edition written by Peter Reinhart and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-06 with Cooking categories.
WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
The Bread Baker S Apprentice
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Author : Peter Reinhart
language : en
Publisher: Ten Speed Press
Release Date : 2011-04-06
The Bread Baker S Apprentice written by Peter Reinhart and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-04-06 with Cooking categories.
Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! Co-founder of the legendary Brother Juniper’s Bakery, author of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for over fifteen years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In The Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs. You’ll put newfound knowledge into practice with 50 new master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail: Peter’s version of the famed pain à l’ancienne. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
Bread
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Author : Jeffrey Hamelman
language : en
Publisher:
Release Date : 2013
Bread written by Jeffrey Hamelman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with categories.
Brother Juniper S Bread Book
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Author : Peter Reinhart
language : en
Publisher: Palabra
Release Date : 2005-11-08
Brother Juniper S Bread Book written by Peter Reinhart and has been published by Palabra this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-08 with Cooking categories.
This classic guide to artisanal bread is back with a fresh new look, just in time to take advantage of the recent surge in popularity of at-home baking. As an award-winning baker and member of a religious brotherhood, Peter Reinhart skillfully blends the two aspects of his life in this eloquent guide to creating wonderful bread. More than 30 delicious recipes, from perfect white bread to pumpernickel and corn, will appeal to both the novice and experienced baker. Reinhart's graceful commentary accompanies readers every step of the way, and illustrates how the artistry of baking, especially using the slow-rise method, is a metaphor for a purposeful life driven by service and charity. Cookies, sticky buns, stromboli, pizza crust, and “the world's greatest brownies” are some of the delectable dividend recipes included.
The Art Of Baking Bread
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Author : Matt Pellegrini
language : en
Publisher: Simon and Schuster
Release Date : 2011-12-03
The Art Of Baking Bread written by Matt Pellegrini and has been published by Simon and Schuster this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-12-03 with Cooking categories.
Sidestep years of unrewarding trial and error and learn to bake like a master with one comprehensive book. With over 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, over 200 tips and sidebars filled with invaluable information and troubleshooting advice, plus clear explanations of ingredients, equipment, and the entire bread-baking process, The Art of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel, and, ultimately, taste like an artisan baker. The Art of Baking Bread accomplishes what no other book has—it teaches the secrets of professional bakers in language anyone can understand. Matt Pellegrini offers home cooks confidence in the kitchen and precise, easy-to-follow blueprints for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and dozens of other delicious rolls and loaves that will make you the envy of your fellow bakers—professional or otherwise.
Poil Ne
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Author : Apollonia Poilâne
language : en
Publisher: Rux Martin/Houghton Mifflin Harcourt
Release Date : 2019
Poil Ne written by Apollonia Poilâne and has been published by Rux Martin/Houghton Mifflin Harcourt this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with COOKING categories.
For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.
Peter Reinhart S Whole Grain Breads
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Author : Peter Reinhart
language : en
Publisher: Ten Speed Press
Release Date : 2011-05-18
Peter Reinhart S Whole Grain Breads written by Peter Reinhart and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-05-18 with Cooking categories.
In this follow-up to his award-winning book The Bread Baker’s Apprentice, Peter Reinhart offers groundbreaking methods for baking whole grain breads that taste better than any you’ve ever had. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. And because his approach is also simpler and less labor intensive than conventional techniques, you’ll choose to make and eat these breads. His fifty-five recipes for whole grain sandwich, hearth, and specialty breads, plus bagels, crackers, and more, incorporate widely available whole wheat flour as well as other flours and grains such as rye, barley, steel-cut oats, cornmeal, and quinoa. Each is so rich with flavor and satisfying texture that white-flour counterparts pale in comparison. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers. Introductory chapters provide a tutorial, with step-by-step photographs, of the delayed fermentation method that is at the heart of these recipes, as well as a crash course in baking science, discussions of grains other than wheat, and more. Advanced bakers will relish Reinhart’s innovative techniques and exacting scientific explanations, and beginning bakers will rejoice in the ease of baking wholesome breads with such extraordinary flavor.
Solid New Bread Baker S Apprentice
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Author : Grail Rhema
language : mk
Publisher: Independently Published
Release Date : 2021-05-25
Solid New Bread Baker S Apprentice written by Grail Rhema and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-25 with categories.
Bеgіnnіng bаkеrѕ оftеn fіnd уеаѕt brеаdѕ intimidating, аnd it's nоt еntіrеlу unwаrrаntеd. Mаnу оf thе stages оf making a loaf оf bread, lіkе fеrmеntаtіоn and proofing, tаkе рlасе wіth nо іnрut frоm thе bаkеr whаtѕоеvеr, whісh саn make thе рrосеѕѕ ѕееm еѕресіаllу mysterious, іf not downright mаgісаl. And yet оur grandparents knew how to bаkе brеаd, аnd ѕо dіd their grаndраrеntѕ. It'ѕ unlіkеlу thаt thеу wеrе wizards аnd mаgісіаnѕ-аt lеаѕt nоt аll оf thеm. Thе most basic іngrеdіеntѕ fоr bаkіng bread are ѕіmрlу flоur, wаtеr аnd ѕаlt whісh аrе mixed tоgеthеr and lеft tо ferment for a numbеr оf days to fоrm a ѕtаrtеr. The ѕtаrtеr іѕ then 'fеd' with frеѕh flоur еvеrу соuрlе оf dауѕ tо keep it 'alive' (fermenting). This іѕ a lеngthу рrосеѕѕ, fаvоurеd bу bаkеrѕ mаkіng dеер flavourful ѕоurdоugh brеаdѕ аѕ thе longer the fermentation рrосеѕѕ thе stronger thе flаvоur оf thе rеѕultіng bread. This ѕtаrtеr is then used to make lоаvеѕ of bread with a ѕtrоng 'ѕоur' flаvоur. Sоmе bаkеrѕ have ѕtаrtеrѕ thаt аrе many years old. Bread саn be made muсh more ԛuісklу wіth thе аddіtіоn оf yeast, whеthеr it bе drіеd оr frеѕh. The уеаѕt kick-starts the fеrmеntаtіоn рrосеѕѕ аllоwіng brеаd tо be made in a few hours rаthеr thаn a fеw dауѕ. All thе іngrеdіеntѕ аrе mіxеd tоgеthеr, knеаdеd аnd left to fеrmеnt, knоwn аѕ thе Bulk Fеrmеntаtіоn Prосеѕѕ. Thе brеаd is thеn shaped аѕ dеѕіrеd аnd proofed аgаіn before сооkіng. Dіffеrеnt flоurѕ саn bе uѕеd in brеаd production resulting in very varying flаvоurѕ, the mоѕt common bеіng whіtе wheat flour аnd whоlеmеаl whеаt flоur аѕ these contain thе mоѕt glutеn. Tо еnѕurе a gооd, thick сruѕt is fоrmеd mоѕt brеаdѕ need tо be bаkеd аt a very high tеmреrаturе іn the region оf 220°c or аbоvе, however thіѕ іѕ not truе of enriched dоughѕ (doughs thаt соntаіn buttеr) аѕ they wіll burn аt thеѕе high tеmреrаturеѕ. Finally іt іѕ important tо lеаvе the brеаd tо сооl sufficiently before diving іn аnd ѕlісіng. Brеаkіng іntо the brеаd while іt is ѕtіll hоt wіll rеѕult іn a hugе lоѕѕ оf steam and wіll rеndеr thе loaf drу and undеѕіrаblе, be раtіеnt аnd уоu will bе rewarded.
Bread Science
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Author : Emily Buehler
language : en
Publisher:
Release Date : 2021-09
Bread Science written by Emily Buehler and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-09 with Cooking categories.
Bread Science is the complete how-to guide to bread making. It covers the entire process in detail. With over 250 photos and illustrations, it makes bread making approachable and fun. Learn how to . . .-use preferments to increase the flavor of your bread,-create and maintain your own sourdough starter,-mix a well-balanced dough and knead it to perfection,-give your dough additional strength with a folding technique,-shape smooth, symmetric boules, batards, and baguettes,-modify your oven to make it better for baking bread, and more.In addition to the craft, Bread Science explains the science behind bread making, from fermentation reactions to yeast behavior, gluten structure, gas retention, and more. If you like to understand why things happen, Bread Science is for you.The 15th anniversary edition contains all the great content of the original edition, with a beautiful new cover.
Bread Illustrated
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Author : America's Test Kitchen
language : en
Publisher: America's Test Kitchen
Release Date : 2016-09-06
Bread Illustrated written by America's Test Kitchen and has been published by America's Test Kitchen this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-06 with Cooking categories.
In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.