The Pink Whisk Guide to Bread Making: Brilliant Baking Step-by-Step (Pink Whisk Guides)

The Pink Whisk Guide to Bread Making: Brilliant Baking Step-by-Step (Pink Whisk Guides)

Ruth Clemens

Language: English

Pages: 128

ISBN: B00D5X6JAY

Format: PDF / Kindle (mobi) / ePub


Ruth Clemens, finalist on BBC's highly successful TV series The Great British Bake Off, shares her delicious bread recipes, fitting for all occasions.

Each of the 30 recipes shows you how to get confident with straightforward doughs, to progress to pre-ferments and experiment with further methods.

Along with clear step-by-step instructions, the recipes are crammed with tips and tricks to ensure that you'll be turning out delicious homemade loaves in next to no time.

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Ingredients 110g (4oz) potato, boiled and cooled (approximately 1 medium potato) 375g (13oz) strong white bread flour 1 tsp salt 11⁄2 tsp fast action yeast 150ml/120g (5fl oz/4oz) soured cream 90ml/90g (31⁄4fl oz/31⁄4oz) water, lukewarm 100g (31⁄2oz) diced chorizo 1 red chilli, finely diced Oil for greasing Equipment Baking sheet Frying pan Colander Dish towel 1 Make the dough as for the Bacon & Cheese Potato Bread and set aside to rise. 2 Lightly fry the chorizo in a pan

derivatives. These recipes should not be eaten by those with known nut allergies, or by those who may be vulnerable to such allergies. A DAVID & CHARLES BOOK © F&W Media International, Ltd 2013 David & Charles is an imprint of F&W Media International, Ltd Brunel House, Forde Close, Newton Abbot, TQ12 4PU, UK F&W Media International, Ltd is a subsidiary of F+W Media, Inc 10151 Carver Road, Suite #200, Blue Ash, OH 45242, USA Text and designs © Ruth Clemens 2013 Layout and photography © F&W

tin (pan) or for a tapered free-form loaf. Your shaped dough now needs to be transferred to a greased loaf tin (pan) or a lined or well-greased baking sheet for its second proving. 1 2 3 4 5 To form rolls Portion the dough evenly, flatten each portion and form a spine as described previously. Turn the dough over so that the seam sits underneath. Use your hand to form a cage around the ball of dough, with your fingertips firmly in contact with the work surface. Use your

sheet to it at the same time as adding your loaf to bake. It will heat up gradually with the loaf and conduct heat evenly onto the top of the loaf, helping to prevent it from burning. My loaf is burnt on the bottom The base of an oven can also conduct heat unevenly and scorch the base of a loaf. Try setting the loaf tin, or baking sheet that a free-form loaf is sitting on, on top of another baking sheet before placing onto the oven shelf to bake. This will help to stop the base from

left over this bread is fantastic for cheese on toast! Cinnamon Twist & Swirl Loaf A sweet variation of the Twist & Swirl loaf with a warming injection of cinnamon. Makes 1 large tin (pan) loaf Prep 25 minutes plus 2 hours 10 minutes proving Bake: 30 minutes Oven 190°C (fan)/210°C/425°F/Gas Mark 7 Tip Scatter over 100g (31⁄2oz) raisins or sultanas (golden raisins) when adding the sugar/cinnamon mix to the stretched out dough to create a fruited version. Ingredients

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