Perfect French Baguette
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Perfect French Baguette
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Author : Dr John Jack
language : en
Publisher: Independently Published
Release Date : 2022-10-15
Perfect French Baguette written by Dr John Jack and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-15 with categories.
To put it briefly? That's a crackly golden baguette with a fantastically open crumb. The aromas of a properly fermented dough greet you as you slice up the baguette, and as you raise the lid, you're greeted with a wonderfully soft, open-crust texture that almost begs for butter. There isn't much hope for improvement. Buttery and stuffed with dijon mustard, real ham, or aged cheddar cheese is my favorite way to enjoy them. A poolish, or pre-fermentation, is used in this recipe. Have no fear. Yeast, flour, and water are simply combined and let to ferment for 12 to 36 hours. This works well for enhancing the flavor and strengthening the structure of your dough. In my view, if you omit this step, you won't get anywhere to an excellent baguette. While making a fantastic baguette in the oven isn't very difficult, getting the greatest potential outcome does need some forethought. In this method, I employ two lengthy proofing/fermenting periods. I think they're both essential for getting the finest possible outcome. These baguettes need a little of forethought, but just a short amount of hands-on effort. I promise you won't be let down if you give them a go. Don't forget that if you need a visual guide through the various phases of baking, you may watch the instruction on the linked page. I'm going to talk about some crucial aspects of the French baguette, but I also recommend this post (video included). Even though the emphasis is on sourdough, I go into more depth on wheat, water, and the evolution of gluten (amongst other points). Upon inspection, a baguette's baked appearance resembles that of a bread that has been scored along the middle. Contrary to popular belief, this is not the case. Baguette slices are virtually all sliced in a vertical direction. Scoring the dough will enable it to expand in a manageable way. This is the secret of the incredible ear that pops out when baking. Scoring the dough prevents it from tearing in unexpected places. Make sure the long side of the baguette is facing away from you. To illustrate this, picture two parallel lines, each approximately a centimeter in width, going along the top of the baguette. Cut just inside these made-up confines. A razor blade or bread lame is ideal for scoring the dough, but a sharp knife will suffice. Keep the knife at a 45-degree angle and make vertical cuts through the dough (about 5mm deep). If you imagine a line through the middle, start cutting on the right and end on the left. It's best to begin each new cut a hair or two above where the previous one ended. There are four possible points for baguettes of this size.
The History Of French Baguette
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Author : Dr Joseph Stanley
language : en
Publisher: Independently Published
Release Date : 2022-10-15
The History Of French Baguette written by Dr Joseph Stanley and has been published by Independently Published this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-15 with categories.
To put it succinctly? That has got to be a baguette with a wonderful open ear and a dark golden crust that's all cracked apart. When you cut the baguette open, you are greeted with aromas that indicate a well-fermented dough. When you pull the top off of the baguette, you are faced with a texture that is astonishingly soft and open crumbed, and it is calling for butter. It doesn't get a lot better. When I eat them, I like to slather them with butter and stuff them with dijon mustard, real ham, or mature cheddar cheese. This is my favorite way to eat them. This recipe calls for a pre-fermentation process that is more often known as a poolish. Don't be concerned. It's not a difficult process at all; just combine the yeast, flour, and water, then set the mixture aside to ferment overnight and for the next 12-36 hours. This is an excellent way to provide more flavor to your dough while also contributing to the formation of the structure. Skipping this step makes it much more difficult, in my view, to produce anything that even comes close to resembling a nice baguette. It is not difficult to bake a fantastic baguette, but in order to get the finest outcome possible, some advance preparation is required. During this procedure, I make advantage of two lengthy fermentation periods or proofs. Both, in my view, are absolutely necessary in order to have the very best outcome. Although some preparation is required, the actual time spent managing these baguettes is extremely little. You won't be let down in any way, therefore I strongly suggest that you give them a go. Keep in mind that if you need visual assistance with the various phases of baking, the video instruction that is linked on this page is available for your use. I'm going to go over a few key aspects of the French baguette in a moment, but before I do so, I strongly urge you to read the following essay (video included). While the emphasis of this article is on sourdough, I do go into further depth on flour, moisture, and how gluten forms over time (amongst other points). Here is the link: Exploring the World of No-Knead Sourdough Bread and Providing Solutions to Your Questions What is the proper way to score baguettes? When a baguette is cooked, it gives the appearance of having diagonal cuts made in the dough all the way through it. This is not the situation at all. The baguette is nearly entirely sliced along vertical lines that go down the length of the loaf. The scoring will enable the dough to open up in a way that is within your control. This is what contributes to the incredible ear that develops throughout the baking process. If we did not score the dough, it would break apart in unpredictable ways. Position the baguette so that it is facing away from you along its length. Picture two parallel lines with a distance of one centimeter between them going along the middle of the top of the baguette. These lines will serve as your fictitious boundaries, and any cuts you make should remain inside these lines. A sharp knife may be used to score the dough, but a razor blade or bread lame is more effective for this task. Cut through the dough while holding the blade at a 45-degree angle and working downward (about 5mm deep). Start making the cut on the imaginary line on the right side, and then complete it on the line on the left. Repeat this process, beginning the next cut just above where the last cut came to a close. You are allowed to score the baguettes a total of four times for this size. In this piece, I will demonstrate why the UFO baker's lame is my preferred option for precise scoring in baked goods.
One Dough Ten Breads
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Author : Sarah Black
language : en
Publisher: HarperCollins
Release Date : 2016-02-02
One Dough Ten Breads written by Sarah Black and has been published by HarperCollins this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-02-02 with Cooking categories.
An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities For anyone who’s ever wanted to bake homemade bread but doesn’t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one’s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads. Baking instructor Sarah Black starts with the simplest “plain white” dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten “foundation” breads, from baguettes to ciabatta to whole-wheat pain de campagne to sourdough. Notes and teaching moments, shaping instructions, clear step-by-step photography, and additional recipes build on this foundation to create new and varied breads that will appeal to bakers of all skill levels, including: sandwich loaves, rustic country-style breads, dinner rolls, pizza and focaccia, crackers, and hearty breads studded with dried fruits, nuts, seeds, or whole grains.
The Perfect Loaf
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Author : Maurizio Leo
language : en
Publisher: Clarkson Potter
Release Date : 2022-11-08
The Perfect Loaf written by Maurizio Leo and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-11-08 with Cooking categories.
JAMES BEARD AWARD WINNER • NEW YORK TIMES BESTSELLER • A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 “Maurizio Leo has given all bread-heads, whether newbies or experienced bakers, the ideal gift.”—Peter Reinhart, author of The Bread Baker’s Apprentice and host of Pizza Quest ONE OF THE BEST COOKBOOKS OF THE YEAR: Saveur Maurizio Leo’s blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking debut cookbook that delves into the absolute fundamentals of sourdough—plus the tools and confidence to explore beyond. Recipes cover flavorful, crowd-pleasing favorites: Essential freeform loaves: Simple Sourdough, Rosemary & Olive Oil, Extra-Sour Sourdough, Cranberry & Walnut, Demi Baguettes Pan loaves: Everyday Sandwich Bread, Naturally Leavened Brioche, German Whole Rye, Honey Whole Wheat Sandwich Bread Pizza and flatbread: Roman-Style Pan Pizza, Focaccia, Naan, Flour Tortillas, Pita Buns, rolls, and more: Soft Dinner Rolls, Potato Buns, Ciabatta Rolls, English Muffins, Bagels Sweets: Weekend Cinnamon Rolls, Italian Doughnuts, Summer Fruit Sourdough Crostata, Banana Bread, Cinnamon Babka Beginner bakers will have their hands held the entire way, with troubleshooting sections and numerous sidebars answering almost every question they may have—like how to store a sourdough starter long-term, how bakers’ percentages actually work, and a visual guide to common “bread fails” and how to remedy them. Seasoned bakers will relish deep dives into the science behind baking processes and expert information on how to build their “baker’s intuition” and level up by experimenting with hydration, ingredient ratios, freshly milled grains, and specialty flours. Whether you're new to bread baking or a pro, The Perfect Loaf will be your indispensable guide in the kitchen.
Just One Cookbook
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Author : Namiko Chen
language : en
Publisher:
Release Date : 2021
Just One Cookbook written by Namiko Chen and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021 with Cooking, Japanese categories.
The Prairie Homestead Cookbook
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Author : Jill Winger
language : en
Publisher: Flatiron Books
Release Date : 2019-04-02
The Prairie Homestead Cookbook written by Jill Winger and has been published by Flatiron Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-04-02 with Cooking categories.
Jill Winger, creator of the award-winning blog The Prairie Homestead, introduces her debut The Prairie Homestead Cookbook, including 100+ delicious, wholesome recipes made with fresh ingredients to bring the flavors and spirit of homestead cooking to any kitchen table. With a foreword by bestselling author Joel Salatin The Pioneer Woman Cooks meets 100 Days of Real Food, on the Wyoming prairie. While Jill produces much of her own food on her Wyoming ranch, you don’t have to grow all—or even any—of your own food to cook and eat like a homesteader. Jill teaches people how to make delicious traditional American comfort food recipes with whole ingredients and shows that you don’t have to use obscure items to enjoy this lifestyle. And as a busy mother of three, Jill knows how to make recipes easy and delicious for all ages. "Jill takes you on an insightful and delicious journey of becoming a homesteader. This book is packed with so much easy to follow, practical, hands-on information about steps you can take towards integrating homesteading into your life. It is packed full of exciting and mouth-watering recipes and heartwarming stories of her unique adventure into homesteading. These recipes are ones I know I will be using regularly in my kitchen." - Eve Kilcher These 109 recipes include her family’s favorites, with maple-glazed pork chops, butternut Alfredo pasta, and browned butter skillet corn. Jill also shares 17 bonus recipes for homemade sauces, salt rubs, sour cream, and the like—staples that many people are surprised to learn you can make yourself. Beyond these recipes, The Prairie Homestead Cookbook shares the tools and tips Jill has learned from life on the homestead, like how to churn your own butter, feed a family on a budget, and experience all the fulfilling satisfaction of a DIY lifestyle.
Laura In The Kitchen
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Author : Laura Vitale
language : en
Publisher: Clarkson Potter
Release Date : 2015-10-06
Laura In The Kitchen written by Laura Vitale and has been published by Clarkson Potter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-10-06 with Cooking categories.
At long last, the companion cookbook to the hit YouTube cooking show—including recipes for 120 simple, delicious Italian-American classics. When Laura Vitale moved from Naples to the United States at age twelve, she cured her homesickness by cooking up endless pots of her nonna’s sauce. She went on to work in her father’s pizzeria, but when his restaurant suddenly closed, she knew she had to find her way back into the kitchen. Together with her husband, she launched her Internet cooking show, Laura in the Kitchen, where her enthusiasm, charm, and irresistible recipes have won her millions of fans. In her debut cookbook, Laura focuses on simple recipes that anyone can achieve—whether they have just a little time to spend in the kitchen or want to create an impressive feast. Here are 110 all-new recipes for quick-fix suppers, such as Tortellini with Pink Parmesan Sauce and One-Pan Chicken with Potatoes, Wine, and Olives; leisurely entrées, including Spinach and Artichoke-Stuffed Shells and Pot Roast alla Pizzaiola; and 10 fan favorites, like Cheesy Garlic Bread and No-Bake Nutella Cheesecake. Laura tests her recipes dozens of times to perfect them so the results are always spectacular. With clear instructions and more than 100 color photographs, Laura in the Kitchen is the perfect guide for anyone looking to get comfortable at the stove and have fun cooking.
Gluten Free On A Shoestring
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Author : Nicole Hunn
language : en
Publisher: Da Capo Lifelong Books
Release Date : 2011-02-22
Gluten Free On A Shoestring written by Nicole Hunn and has been published by Da Capo Lifelong Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-02-22 with Cooking categories.
Gluten-free cooking has never been this easy—or affordable! Tired of spending three times as much (or more) on gluten-free prepared foods? If you’re ready to slash the cost of your grocery bill, you’ve come to the right place. In Gluten-Free on a Shoestring, savvy mom Nicole Hunn shows how every gluten-free family can eat well without breaking the bank. Inside this comprehensive cookbook, you’ll find 125 delicious and inexpensive gluten-free recipes for savory dinners, favorite desserts, comfort foods, and more, plus Nicole’s top money-saving secrets. Recipes include: Apple-Cinnamon Toaster Pastries • Focaccia • Spinach Dip • Ricotta Gnocchi • Chicken Pot Pie • Szechuan Meatballs • Tortilla Soup •Baked Eggplant Parmesan• Never-Fail White Sandwich Bread • Banana Cream Pie with Graham Cracker Crust • Blueberry Muffins • Cinnamon Rolls • Perfect Chocolate Birthday Cake With advice on the best values and where to find them, meal planning strategies, and pantry-stocking tips, Gluten-Free on a Shoestring is your essential guide. Never fall victim to the overpriced, pre-packaged gluten-free aisle again. Roll on by—happier, healthier, and wealthier.
Local Breads
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Author : Daniel Leader
language : en
Publisher: W W Norton & Company Incorporated
Release Date : 2007
Local Breads written by Daniel Leader and has been published by W W Norton & Company Incorporated this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Cooking categories.
A volume of recipes from some of Europe's most favored artisan bread bakeries continues the success of Bread Alone to present an account of the author's travels throughout Europe in search of highly coveted recipes and techniques.
How To Make Baguettes At Home Like A Professional French Baker
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Author : Jean-marc Martin
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2016-10-29
How To Make Baguettes At Home Like A Professional French Baker written by Jean-marc Martin and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-10-29 with categories.
Baguettes. Crusty, golden and unsattainable, except, from an artisan bakery. Most of us assume there's no way anyone could make a baguette at home. This has always been a general belief. However, there is no truth in this, and here is a book that has successfully put down this old assumption completely. The author, Jean-Marc Martin, is a Frenchman brought up in the fine art of baking homemade baguettes. After moving to the United States in 2001, his desire for the 'real baguette', has led him on a quest to perfect the homemade baking recipe that would give your taste buds a feel of the 'real baguette' experience. How To Make Baguettes At Home Like A Professional French Baker will give you all the secrets you need to know in order to make the perfect baguette at home, regardless of your baking experience. Buy How To Make Baguettes At Home Like A Professional French Baker today and impress your family and friends!