Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can make and 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–and all with little hands-on time.
America's favorite baking instructor and innovator Peter Reinhart offers new 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 • 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.
From the Hardcover edition.
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|Title of Science Fiction eBook: Peter Reinhart's Artisan Breads Every Day|
|Release Date: 10-13-2010|
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|Publisher: Ten Speed Press|
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Peter Reinhart's Artisan Breads Every Day
The big breakthrough for U.S. bakers during the past twenty years was a new understanding of the relationship between time, temperature, and ingredients. Long, slow fermentation was first understood as simply a technique that made better bread. Later in the evolution of bread baking, we began to understand the actual science behind the various techniques. In brief, this science comes down to biochemical and biological activities that release trapped flavors. The activities are brought about by enzymes in both the flour and the yeast, and by microorganisms (bacteria as well as yeast) that create acids, alcohol, and gases. That's actually all of the information we need in order to set out on a lifetime pursuit of applications and variations, though many books have gone much deeper in explaining dough science and are worth reading. In fact, artisan bread baking could arguably be reduced to the following axioms:
* Use the best ingredients, including unbleached rather than bleached flour.
* Use only as much yeast as necessary to get the job done. Slower fermentation is better than faster fermentation.
* Mix the dough only as long as needed to get the job done to prevent oxidizing the flour, which bleaches the flour and reduces aromas and flavor.
* Use higher rather than lower hydration levels. More water equals better oven spring and thus bigger holes and better flavor.
* When shaping loaves, handle the dough gently in order to preserve the gases developed during the earlier fermentation cycle.
* Bake in well-insulated ovens at the appropriate temperatures. For crusty hearth breads, hotter and faster is better than cooler, slower baking.
* For ...