The Bread Bible
Rose Levy Beranbaum
Language: English
Pages: 640
ISBN: 0393057941
Format: PDF / Kindle (mobi) / ePub
The new baking masterwork from the author of The Cake Bible and The Pie and Pastry Bible.
The Bread Bible gives bread bakers 150 of the meticulous, foolproof recipes that are Rose Levy Beranbaum's trademark. Her knowledge of the chemistry of baking, the accessibility of her recipes, and the incomparable taste of her creations make this book invaluable for home cooks and professional bakers alike.
"Understanding" and "Pointers for Success" sections explain in simple, readable language the importance of various techniques and ingredients demonstrated in a recipe, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials. Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.
Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, The Bread Bible covers all the baking bases. 225 line drawings and 32 pages of color illustrations
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With a wooden spoon and then your hand, mix and knead together until all the flour is absorbed. The starter should be the consistency of a stiff biscuit dough. If after about 2 minutes of kneading there are still loose particles of flour, add water by the droplet. (Don’t worry, too much water won’t hurt it—but during fermentation and resting, the dough becomes softer, and it is easier to work with the starter when it is firm and not sticky, so you don’t lose any on your fingers or the bowl.).
A baking stone OR baking sheet Sticky Bun Chocolate Ganache Filling INGREDIENTS MEASURE WEIGHT volume ounces grams fine-quality semisweet chocolate, broken into pieces -- 2 oz 56 g heavy cream, heated until warm or hot 2 tbsp 1 oz 28 g Lyle’s golden syrup or corn syrup 1 tbsp 0.7 oz 21 g 1 large egg white 2 tbsp 1 oz 30 g 1 > Make the sticky bun filling. In a small microwave proof bowl, place the chocolate and microwave it, stirring every 15 seconds, until almost completely melted.
Comprehensive study, of interest to professional chefs, on the topic of sugars, more numerous, she said, than we imagined, she resurfaced many months later with a text so exhaustively researched, so scrupulously tested, that it went on to win two coveted food journalism awards, one American, the other global, the following year. As an elementary human need, bread runs a close third to air and water. Back in the 1970s in New York, a French diplomat once described to me over dinner his experiences.
One hand, and use a large pancake turner to lift the matzoh and flip it over onto the pot holder. Slide the matzoh back onto the stone or baking sheet and bake for another 2 to 3 minutes or until the raised bubbles are lightly browned. 5 > Cool the matzoh. With a pancake turner, remove the matzoh from the oven and set it on a wire rack to cool completely while you shape and bake the remaining dough. If the matzoh isn’t crisp after cooling, you can return it briefly to the oven. If desired,.
Minutes. Using an oiled spatula or dough scraper, scrape the dough onto a floured counter and press down on it gently to form a rectangle. Give it 1 business letter turn, round the edges, and return it to the bowl. Oil the surface again, cover, and mark where double the height of the dough would now be. It will fill the container fuller than before because it is puffier with air. Allow to rise until doubled, about 45 minutes to 1 hour. 5 > Shape the dough and let it rise. Turn the dough out.