Use Your Loaf: How to Bake Bread at Home and Get Perfect Results (2nd Edition)
Format: PDF / Kindle (mobi) / ePub
Bread - nothing beats the smell of freshly baked bread wafting through your home, then going downstairs and cutting a slice still warm from the oven and covering in butter! Delicious.
Have you ever wanted to bake bread but just didn’t know where to start? Did you think that it was too difficult?
Well think again because if you’ve ever wanted a fool proof way to bake bread, then this book has it. Bread making is not difficult if you follow a few basic steps and you will also know that your bread is better for you as it doesn’t have all the additives pumped into it that most supermarket breads have. And it is cheaper too – roughly half the cost of “in-store bakery” loaves which is only a good thing in this tough economic climate.
WARNING! This book can turn you into an accomplished baker in next to no time and you will be producing beautiful and varied loaves that will make your friends and neighbours jealous!
This book discusses the four main ingredients in baking (flour, yeast, salt and water) and then explains the science behind bread baking because if you know what’s going on, you will only get better at it and get great results EVERY time.
Kneading, arguably the most important step in bread making is covered in great detail including photographs to help you visualise what is being done. In fact the entire process from weighing the ingredients to storing bread is beautifully illustrated with many photographs throughout the book.
The book includes detailed sections on:
• Kneading (including tests to show that your dough has been kneaded sufficiently)
• Shaping dough into a round.
• Shaping your loaves/rolls etc.
• Adding glazes
• Storing bread
• Basic loaf
• Basic sourdough
• Soda bread
There are handy quick reference recipe guides for the basic loaf and sourdough loaf which are easily printed out for keeping available in your kitchen.
Also included are some handy conversion charts and a very helpful troubleshooting section describing the most common problems encountered by bakers and how to correct them.
Note: Due to customer feedback imperial measurements for the recipes have also been included.
All in all an essential read for the novice and expert baker alike.
Use your Loaf: How to bake bread at home and get perfect results By Jason Daly Text copyright © 2013 Jason Daly All Rights Reserved Contents Introduction Baking your loaf Kneading “Rounding” the dough Leave your dough to rise Deflating the dough Shaping the dough The final rise Prepare for baking Adding glazes Bake Storing bread Quick recipe guide for baking Bread made with wild yeast – Sourdough The sourdough starter Quick recipe guide for baking sourdough
dough – this can get a bit messy depending on your extras! When the dough has been sufficiently kneaded, shape into a round, coat with a little oil, cover and leave to rise till doubled in size. This will take around 40-60 minutes. When it has risen, tip out and deflate the dough by gently pressing it with your fingertips. Form it into a round again. You may wish to leave it to rise again but I usually don’t. This shaping is to let the dough relax so it is easier to shape. Leave it to rest for
2500C/450oF/Gas Mark 9. Look at your dough and when it has puffed up you can use your fingertips (lightly floured) to poke holes over the surface of the dough. Next, drizzle a little olive oil over the top, and sprinkle the sea salt and chopped rosemary. Bake for 10 minutes at 2500C/450oF/Gas Mark 9, then reduce the heat to 2000C/400oF/Gas Mark 6 and bake for another 10-12 minutes. When it is ready remove from the oven and leave to cool on a wire rack. Focaccia is best served warm. I serve mine
Loaves too large for the pans. Make sure the loaves fill the pans properly. At the extreme, this fault will result in a loaf that cascades down the side of the pan and onto the baking surface although this is uncommon. My loaf spread out and hasn’t risen well This is a tricky one but you can notice this at the end of final rise and take remedial action then. Ø One cause of this is under kneading the dough. The dough doesn’t develop the gluten mesh that it needs to support the gas-trapping
too long, which can thicken the crust. My bread is too “holey” Many people wouldn’t consider this a fault, since many people want large holes in their bread! However, as with most things, there is a place for large holes in bread and a place where they are a fault. Ø The most usual cause is over-proving. If you look at properly made bread you’ll notice that the texture of the loaf changes a bit from top to bottom. There are larger holes in the crumb toward the top and smaller holes in the