How To Make Baguettes At Home Like A Professional French Baker

Author : Jean-marc Martin
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781539825265
Total Pages : 30 pages
Book Rating : 4.64/5 ( download)

DOWNLOAD NOW!

Download or read book How to Make Baguettes at Home Like a Professional French Baker written by Jean-marc Martin and published by Createspace Independent Publishing Platform. This book was released on 2016-10-29 with total page 30 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!

Author : Chad Robertson
Publisher : Chronicle Books
ISBN 13 : 1452100284
Total Pages : 307 pages
Book Rating : 4.89/5 ( download)

DOWNLOAD NOW!

Download or read book Tartine Bread written by Chad Robertson and published by Chronicle Books. This book was released on 2013-10-29 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Tartine Way — Not all bread is created equal The Bread Book "...the most beautiful bread book yet published..." -- The New York Times, December 7, 2010 Tartine — A bread bible for the home or professional bread-maker, this is the book! It comes from Chad Robertson, a man many consider to be the best bread baker in the United States, and co-owner of San Francisco’s Tartine Bakery. At 5 P.M., Chad Robertson’s rugged, magnificent Tartine loaves are drawn from the oven. The bread at San Francisco's legendary Tartine Bakery sells out within an hour almost every day. Only a handful of bakers have learned the techniques Chad Robertson has developed: To Chad Robertson, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. Chad Robertson developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. Bread making the Tartine Way: Now it's your turn to make this bread with your own hands. Clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. If you liked Tartine All Day by Elisabeth Prueitt and Flour Water Salt Yeast by Ken Forkish, you'll love Tartine Bread!

Author : Bonnie Ohara
Publisher : Rockridge Press
ISBN 13 : 9781638788058
Total Pages : 176 pages
Book Rating : 4.57/5 ( download)

DOWNLOAD NOW!

Download or read book Bread Baking for Beginners written by Bonnie Ohara and published by Rockridge Press. This book was released on 2021-08-31 with total page 176 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues."--Amazon.com

Author : Dr John Jack
Publisher : Independently Published
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.87/5 ( download)

DOWNLOAD NOW!

Download or read book Perfect French Baguette written by Dr John Jack and published by Independently Published. This book was released on 2022-10-15 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Emmanuel Hadjiandreou
Publisher : Ryland Peters & Small
ISBN 13 : 1849753202
Total Pages : 462 pages
Book Rating : 4.03/5 ( download)

DOWNLOAD NOW!

Download or read book How to Make Bread written by Emmanuel Hadjiandreou and published by Ryland Peters & Small. This book was released on 2014-02-21 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: Today, people are rediscovering the joys of baking their own bread, not only as a cost-saving measure, but with the desire to go back to basics and enjoy making something rewarding. Emmanuel Hadjiandreou is passionate about bread and in this, his first book, he shows you how to make it, step by step. The book starts by explaining the key to good bread: why flour, yeast and temperature are important, and which kitchen equipment makes life easier. In Basic Breads, you'll learn how to make a Basic White Loaf with clear, step-by-step photos. With this method, you'll have the base for a number of variations. The rest of the book covers Wheat- or Gluten-free Breads, Sourdoughs, Flavoured Yeasted Breads, and Pastries and Morning Bakes - in more than 60 easy-to-follow recipes. Emmanuel Hadjiandreou has worked for Gordon Ramsay, Flour Power City Bakery, Daylesford Organic and Judges Bakery in Hastings. He currently teaches at The School Of Artisan Food in Nottinghamshire. His sourdough bread, stollen and other bread creations have won him several awards.

Author : Maurizio Leo
Publisher : Clarkson Potter
ISBN 13 : 0593138422
Total Pages : 433 pages
Book Rating : 4.27/5 ( download)

DOWNLOAD NOW!

Download or read book The Perfect Loaf written by Maurizio Leo and published by Clarkson Potter. This book was released on 2022-11-08 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Author : Samuel Fromartz
Publisher : Penguin
ISBN 13 : 0698170253
Total Pages : 320 pages
Book Rating : 4.54/5 ( download)

DOWNLOAD NOW!

Download or read book In Search of the Perfect Loaf written by Samuel Fromartz and published by Penguin. This book was released on 2014-09-04 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An invaluable guide for beginning bakers." –Sam Sifton, The New York Times In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.

Author : Peter Reinhart
Publisher : Ten Speed Press
ISBN 13 : 1580089984
Total Pages : 226 pages
Book Rating : 4.82/5 ( download)

DOWNLOAD NOW!

Download or read book Peter Reinhart's Artisan Breads Every Day written by Peter Reinhart and published by Ten Speed Press. This book was released on 2009-10-27 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.

Author : Richard Bertinet
Publisher : Kyle Books
ISBN 13 : 0857837737
Total Pages : 376 pages
Book Rating : 4.38/5 ( download)

DOWNLOAD NOW!

Download or read book Dough: Simple Contemporary Bread written by Richard Bertinet and published by Kyle Books. This book was released on 2019-03-11 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: Winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award 'Richard is a master of his craft...ultra user-friendly... it might change the way you look at bread forever' Sunday Telegraph 'Once you've mastered the technique, it's child's play' Tony Turnbull, The Times 'An essential tome' Tom Parker Bowles Richard Bertinet is renowned for his revolutionary and inspirational approach to breadmaking and Dough is an invaluable and beautiful guide to making simple, contemporary bread. Richard brings fun to breadmaking and with his easy approach, you will never want to buy a supermarket loaf again. Each of the five chapters begins with a slightly different dough - White, Olive, Brown, Rye and Sweet - and from this 'parent' dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canape or show off with homemade Doughnuts - each recipe is a delight.

Author : Charles Van Over
Publisher : Broadway
ISBN 13 :
Total Pages : 304 pages
Book Rating : 4.45/5 ( download)

DOWNLOAD NOW!

Download or read book The Best Bread Ever written by Charles Van Over and published by Broadway. This book was released on 1997 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: When Charlie van Over makes his bread, he breaks all the rules of classic bread baking. He doesn't proof the yeast. He uses cold water instead of warm. He mixes the dough in a food processor for forty-five seconds instead of kneading it by hand. He lets the dough rise in a cool place. The results? Perfect crusty-on-the-outside baguettes with texture, taste, and aroma. Light brioche with buttery crisp crusts and fluffy, saffron interiors. Chewy bagels with hardy, smooth crusts. A rich walnut loaf studded with nuts and scented with the full flavor of whole wheat. A homey cherry babka with a crunchy cinnamon sugar topping. How is this possible? Like many inventors, Charlie came across his technique by accident. At a party for Carl Sontheimer, founder of Cuisinart, the company that first introduced the food processor to American home cooks, it was suggested to Charlie that he mix his dough in a food processor. Thus began several years of experimentation and, finally, a foolproof method for making perfect bread every time. Now you can re-create Charlie van Over's great bread for yourself. And what's even more amazing is that Charlie's is a hands-off, rather than a hands-on, method. Once the dough is mixed in the food processor, there's no kneading. Just place it in a bowl at room temperature to allow the flavors to develop. Have to run out suddenly for a few hours? No problem. Just put the dough in the refrigerator until you're ready. You won't have to keep baker's hours or become a professional to make wonderful bread at home. Once you've mastered the basic technique, the possibilities are endless. Fougasse, Ciabatta, Semolina Bread, pizza, Danish Twists, and even sourdough Olive Rosemary Bread and Idaho Potato Rolls. Have a favorite bread? Charlie even explains how to convert any recipe to The Best Bread Ever method. The Best Bread Ever provides easy-to-follow instructions for more than sixty breads, step-by-step photographs, helpful advice for troubleshooting your food processor, rich color photographs of Charlie's bread, and recipes for using bread in bread puddings, soups, and other dishes. As Jacques Pépin says in his foreword, "Get your ingredients and equipment together and follow Charlie's remarkable method. You will never be without good bread again."