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James Morton was surely the people's favorite to win 2012's Great British Bake Off series—with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts, if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast—you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia, and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
sourdough rise. Sourdoughs are different in both taste and texture. They are subtly sour, as their name suggests, but to cease there is to undersell them. They have a soft, chewy and altogether wonderful texture with a distinctive open and irregular crumb. Their flavour is unequalled among conventional breads, with all sorts of stunning aromas unique to every loaf. Any sourness is offset by the savoury sweetness that results from the starch breakdown of the long prove. Because of their acidity,
the days of commercial yeast, this would have been a sourdough, and here we add a lot of sourdough starter for longevity and flavour. You can make this a pure sourdough too if you like – just follow the instructions for Staple White Sourdough (see here), using these ingredients minus the yeast. 400g strong white flour 1 × 7g sachet fast-action yeast 200g white sourdough starter 225g tepid water 1. Rub together the flour and yeast. Add the starter and water and combine into a wet dough. If
altogether we have roughly 500g flour and 100g water. To make it so that the water weight is three-quarters of the flour weight, we need a total of 375g water. Therefore, because there is already 100g of water in the bowl from the starter, we need to add 275g more. Your salt should always be 2 per cent of your total flour weight (10g is 2 per cent of 500g). Easy huh? 400g strong white flour 10g salt 200g white sourdough starter 275g cold water semolina, for dusting 1. In a large bowl,
loaf – if the piece of bread you pressed springs all the way back then it’s done. If you take your average, bought, white sliced loaf and scoop out the centre and mush it up into a little ball then it will become indistinguishable from dough. Imagine eating that… As you might think, the rules of the crust are intertwined with those of the crumb. Generally, most bread bakers want their crusts fairly substantial. The crust holds a lot of flavour due to the caramelising of the sugars that occurs in
first time baking bread, take a bit of time to grasp what the dough feels like at different stages. This chapter also contains my guide to shaping most styles of bread. Recipe List Basic White Bread Soft or Crusty Rolls Wholemeal Bread White Pita Breads Focaccia Tea Loaf Mug – or anywhere – Bread BASIC WHITE BREAD Makes 1 large loaf • Time spent in the kitchen: 5–10 minutes • Time taken altogether: 3–3½ hours This is the simplest non-flat bread recipe in this book. Four ingredients: