The Art of Baking Bread: What You Really Need to Know to Make Great Bread
Format: PDF / Kindle (mobi) / ePub
A beginner's guide to baking bread perfectly every time.
Sidestep years of unrewarding trial and error and learn to bake like a master with one comprehensive book. With over 230 color photographs, more than 150 detailed step-by-step instructions covering basic to advanced techniques, over 200 tips and sidebars filled with invaluable information and troubleshooting advice, plus clear explanations of ingredients, equipment, and the entire bread-baking process, The Art of Baking Bread: What You Really Need to Know to Make Great Bread will teach you to work, move, think, anticipate, smell, feel, and, ultimately, taste like an artisan baker.
The Art of Baking Bread accomplishes what no other book has—it teaches the secrets of professional bakers in language anyone can understand. Matt Pellegrini offers home cooks confidence in the kitchen and precise, easy-to-follow blueprints for creating baguettes, ciabatta, focaccia, brioche, challah, sourdough, and dozens of other delicious rolls and loaves that will make you the envy of your fellow bakers—professional or otherwise.
238 color photographs
right hydration level. For the most part, you find that most recipes fit neatly into two categories of hydration level: those consisting of approximately 65 percent–68 percent and those consisting of greater than 68 percent. The former is more suited for conventional kneading, while the latter is better for the French style of kneading. However, I have found that certain dough responds best to a combination of both. So let’s take a look at how you perform both. CONVENTIONAL METHOD 1. On an
to do. Give it some room, and send it some good vibes. It will eventually see that you know what you’re doing, listen to your direction, and follow your lead. After all, isn’t communication the key to success in virtually every aspect of life? • The thickness of the dough that you stretch into the initial square will depend wholly upon the amount of dough you are working with. However, dough that is about 1,000 grams or less (two pounds or less) should be no less than three-quarters of an inch
shaping. The fourth is for ciabatta, and the fifth is for focaccia. SHAPING STRANDS FOR BRAIDING Here’s how to shape a strand for braiding: 1. Place an oblong preshaped piece of dough in front of you with the longer side parallel to you and gently pat the dough to expel the unwanted gases. 2. Fold the top edge of the dough 1/3 of the way down the rest of the dough and, using the side of your thumb, seal the edge to the rest of the dough down the entire length of the dough. 3. Place your
oven) and ready to go when the dough is fully proofed. This will also take some of the pressure off of the timing issue. If you are going to proof on a baking sheet or baker’s peel—i.e., something other than what you are going to bake on—then be sure to sprinkle ample amounts of cornmeal on the surface before you place the dough on it. This will help to prevent the dough from sticking to the surface, and if you’re going to slide the dough onto your baking stone, it will allow the dough to
the dough according to the instructions set forth in the “Scoring” portion of section 2 (pages 113–114). 10. Place your dough in the oven and steam the oven according to the instructions set forth in the “Baking”portion of section 2 (page 126). 11. Bake the dough at 460°F for approximately 25–30 minutes (but remember, this may change depending on altitude and your oven). Remember to vent the oven during the final 10 minutes of baking. Test for doneness by using a thermometer or thumping the