Bread Baking Recipes & Secrets

Bread Baking Recipes & Secrets

Language: English

Pages: 40

ISBN: B007Q100QA

Format: PDF / Kindle (mobi) / ePub


Yes, this cookbook has everything you need to easily make piping hot delicious breads.

But it's more than that. It is a reflection of a love affair with a universal food eaten for millennium by everyone around the world. It is one of the most basic foods made from the simplest of ingredients and yet one of the most delicious and comforting as well.

I hope that this book brings you great joy and a greater love for your loaves.

May your homes be filled with the wonderful aroma of baking breads!

Inside this book, you'll find:

- 9 Recipes of a range of breads -- from the common to the more exotic.

- The exact 8 tools and equipment you need (and some nifty, nice optional ones as well)

- What are the exact ingredients that go into your breads and how to pick the best ones

- A step by step guide to actually making bread

A step-by-step guide to making breads

An explanation of the different types of breads and what makes them different from one another

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and oil and mix for 5 minutes until the sponge becomes smooth and there is no visible separation of the oil. 3. Cover with a damp towel and ferment at room temperature for 1 hour 4. Sift the salt and bread flour together and mix with the sponge just until smooth. The resulting dough will be very sticky. 5. Cover again and ferment at room temperature for approximately 1 hour or until doubled in size. 6. Pour the batter onto an oiled and floured baking sheet and shape as much as possible into a

about an hour at 70 to 78 degrees F. Also like in fermenting, you want to be sure that no moisture is lost from the surface of your bread while it rises. There are a few good ways to go about this. If you want a truly rustic look, sift some flour over the surface of your bread. The flour will protect it during its rise and give a classically old-fashioned look to the finished loaf. Warm honey brushed over the surface protects from moisture loss and gives a beautiful dark finish in the oven. For

pan in for the first half of your baking time will help the bread expand by keeping it from losing moisture and forming a skin too soon. Cooling. Its easy to think that your job is done once that perfect loaf comes out of the oven. The first task of cooling is to let moisture continue to evaporate. Steam is still pouring out from all angles and any barrier to that steam being released will result in soggy bread. For this reason, put the loaf on a cooling rack the same as you would a cake. The

becomes ready to bake, pinch off a few ounces of dough and add to a paste mixture of water and flour. The higher the ratio of old dough to new, the less time this new dough will take to be ready. Refreshing the starter. Once the starter is initiated, it has to be refreshed regularly. The yeast in bread dough are incapable of moving around in the dough. Once their food supply has run out they will slowly die. Mixing in a handful of flour and water will keep the food supply fresh and mix up the

salt together well. If using a cup measure, be sure to sift the flour into the cup measure before leveling off with a knife. 3. Mix the flour mixture into the yeast mixture either by hand or using the dough hook attachment of a stand mixer set on low. 4. Knead dough until soft and elastic, about 15 minutes. 5. Ferment in a large, slightly oiled bowl for 1 hour under a damp cloth or until doubled in size. 6. Punch down, round, table, shape, and pan the dough. 7. Proof for an additional 1 hour

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