Bread Baking Recipes & Secrets
Format: PDF / Kindle (mobi) / ePub
Yes, this cookbook has everything you need to easily make piping hot delicious breads.
But it's more than that. It is a reflection of a love affair with a universal food eaten for millennium by everyone around the world. It is one of the most basic foods made from the simplest of ingredients and yet one of the most delicious and comforting as well.
I hope that this book brings you great joy and a greater love for your loaves.
May your homes be filled with the wonderful aroma of baking breads!
Inside this book, you'll find:
- 9 Recipes of a range of breads -- from the common to the more exotic.
- The exact 8 tools and equipment you need (and some nifty, nice optional ones as well)
- What are the exact ingredients that go into your breads and how to pick the best ones
- A step by step guide to actually making bread
A step-by-step guide to making breads
An explanation of the different types of breads and what makes them different from one another
bread which contain little to no sugar or fat, and rich yeast dough like cinnamon roll dough or ciabatta bread which are high in fat or sugar. It is good to be familiar with the general procedures for each dough type. Bread recipes you find elsewhere may reference a particular method of production with the assumption that you know how to execute each step properly. The steps below are given with the caveat that some recipes may not follow these same procedures exactly. Lean yeast dough
the dough does not spill over onto the counter or stick to a damp towel. Punching. Despite its violent name, punching is actually a very gentle procedure. Once doubled in size, fermented dough should be removed from its bowl and placed on a working surface (again, preferably with a silicone rolling mat). Stretch both hands wide and gently press down on the whole dough to release the accumulated gas. Fold the dough in half once and repeat the procedure. What you have just done with the bread is
mixture out on your counter to collect yeast from the air, there are faster and more reliable ways to cultivate these microbes. 1. Fruit or whole grain starter: Fruit surfaces and whole grain flours have natural yeast. Raisins especially are an excellent source of yeast. Soaking raisins in warm water for 30 minutes is a great way to lodge the yeast from the surface for use in your bread. For a true kick-start to your starter use an equal weight whole grain rye flour and raisin water. 2.
accomplished by flattening the dough into a long, flat rectangle and rolling it up into a cylinder as you would for cinnamon rolls. The pan should be lightly oiled and floured. 9. Proof covered with a damp towel at room temperature for an hour or until doubled in size. 10. Brush with water, milk, or egg yolk and top with seeds, wheat bran, or oats as desired. 11. Score twice lengthwise down the sides of the loaf just before placing in the oven. 12. Bake at 400 degrees for about 20 minutes or
about 1 ½ hours at room temperature or until doubled in size. 7. After punching, scale the dough to about 3 ounces per pita. Round and bench as normal. 8. Roll each loaf flat until about the size of a grapefruit. 9. Do not proof- bake immediately at 500 degrees for about 5 minutes or until lightly brown. 10. Cool on a rack, finished pitas should be soft when cool. Tip: To make pita chips pull the pita loafs apart into two sides and slice to desired size. Brush with olive oil and sprinkle