Download E-books The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread PDF
By Peter Reinhart
Co-founder of the mythical Brother Juniper’s Bakery, writer of the landmark books Brother Juniper’s Bread Book and Crust & Crumb, and exclusive teacher on the world’s biggest culinary academy, Peter Reinhart has been a pace-setter in America’s artisanal bread stream for over fifteen years. by no means one to be content material with yesterday’s baking triumph, in spite of the fact that, Peter maintains to refine his recipes and methods in his unending quest for outstanding bread.
In The Bread Baker’s Apprentice, Peter stocks his most recent bread breakthroughs, bobbing up from his research in different of France’s famed boulangeries and the always-enlightening time spent within the culinary academy kitchen together with his scholars. Peer over Peter’s shoulder as he learns from Paris’s so much esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the paintings of baguette making. Then stand along his scholars within the kitchen as Peter teaches the vintage twelve phases of creating bread, his transparent directions followed by way of over a hundred step by step photographs.
You’ll positioned newfound wisdom into perform with 50 new grasp formulation for such vintage breads as rustic ciabatta, hearty pain de campagne, old-school long island bagels, and the book’s Holy Grail–Peter’s model of the famed pain à l’ancienne. En course, Peter distills not easy technological know-how, complex concepts, and nutrition historical past right into a remarkably obtainable and fascinating source that's as wealthy and multitextured as
the loaves you’ll prove. this can be unique foodstuff writing at its so much alluring, instructing at its such a lot encouraged and inspiring–and the rewards are the superior breads below the solar.
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Extra resources for The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
Among the shortening, eggs, sugar, and milk, there are many enrichments to tenderize this dough with out extra fats. despite the fact that, when you do need to make a extra decadent model of cinnamon or sticky buns, attempt the formulation for Middle-Class Brioche. Makes eight to twelve huge or 12 to sixteen smaller cinnamon or sticky buns or different candy rolls 6½ tablespoons (3. 25 oz.) granulated sugar 1 teaspoon (. 25 ounce) salt five½ tablespoons (2. seventy five oz) shortening or unsalted butter or margarine, at room temperature 1 huge (1. sixty five oz) egg, a bit crushed 1 teaspoon (. 17 ounce) lemon extract or 1 teaspoon (. 1 ounce) grated zest of one lemon three½ cups (16 oz.) unbleached bread or all-purpose flour 2 teaspoons (. 22 ounce) immediate yeast 1⅛ to at least one¼ cups (9 to ten oz) entire milk or buttermilk, at room temperature or three tablespoons (1 ounce) powdered milk (DMS) and 1 cup (8 oz) water ½ cup (4 oz.) cinnamon sugar (6½ tablespoons granulated sugar plus 1½ tablespoons flooring cinnamon) White Fondant Glaze for Cinnamon Buns or Caramel Glaze for Sticky Buns Walnuts, pecans, or different nuts (for sticky buns) Raisins or different dried fruit, equivalent to dried cranberries or dried cherries (for sticky buns) 1. Cream jointly the sugar, salt, and shortening on medium-high pace in an electrical mixer with a paddle attachment (or use a wide steel spoon and combining bowl and do it by way of hand); while you are utilizing powdered milk, cream the milk with the sugar, yet upload the water with the flour and yeast. Whip within the egg and lemon extract till delicate. Then upload the flour, yeast, and milk. combine on low velocity (or stir by way of hand) until eventually the dough kinds a ball. swap to the dough hook and bring up the rate to medium, blending for about 10 mins (or knead through hand for 12 to fifteen minutes), or until eventually the dough is silky and supple, cheesy yet no longer sticky. you've gotten so as to add a bit flour or water whereas blending to accomplish this texture. The dough should still move the windowpane attempt and sign up seventy seven° to 81°F. calmly oil a wide bowl and move the dough to the bowl, rolling it round to coat it with oil. conceal the bowl with plastic wrap. 2. Ferment at room temperature for about 2 hours, or till the dough doubles in dimension. three. Mist the counter with spray oil and move the dough to the counter. continue as proven under within the Shaping Cinnamon Buns and Sticky Buns sidebar. SHAPING CINNAMON BUNS AND STICKY BUNS Roll out the dough with a rolling pin, calmly dusting the pinnacle of the dough with flour to maintain it from sticking to the pin. Roll it right into a rectangle approximately ⅔ inch thick and 14 inches huge by means of 12 inches lengthy for greater buns, or 18 inches extensive through nine inches lengthy for smaller buns. Don’t roll out the dough too skinny, or the completed buns might be tricky and chewy instead of tender and plump. Sprinkle the cinnamon sugar over the skin of the dough and roll the dough up right into a cigar-shaped log, making a cinnamon-sugar spiral as you roll. With the seam facet down, minimize the dough into eight to twelve even items each one approximately 1¾ inches thick for higher buns; or 12 to sixteen items each one 1¼ inch thick for smaller buns.