Lauren Chattman's Bread Making: A Home Course: Crafting the Perfect Loaf, From PDF

By Lauren Chattman

ISBN-10: 1603427910

ISBN-13: 9781603427913

Deal with your mates and kin to freshly baked ciabatta, challah, English truffles, naan, brioche, and extra. Even entire novices can effectively bake their very own bread with this encouraging in-depth path. Lauren Chattman covers common bread-making strategies for each type, together with immediately doughs, sourdoughs, and flatbreads. From sifting flour to cleanly cutting a hot baguette, you’ll locate every little thing you want to comprehend to make artisanal loaves with perfect golden crusts and smooth, pillowy insides.

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Extra info for Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb

Example text

Organic brands such as Hodgson Mill and QUESTIONS AND ANSWERS 37 Q I buy large bags of flour at a carry disease, but they are impossible warehouse club and then store the to remove from flour once they begin flour in the freezer to keep it fresh. Can I to hatch. If beetles are in your flour, use it straight from the freezer? chances are that they are also infesting other foods in open containers in your A Most people consider water pantry - pasta, rice, cereal, crackers, pet temperature in relation to food.

Certain seeds - sunflower, sesame, and especially flax - should be soaked in water and then drained before they are added to dough. A good recipe will take into account how much water these rehydrated seeds are bringing to the dough and calculate the percentages accordingly. Keep seeds in resealable plastic bags or airtight containers in the freezer to prevent spoiling. Chopped nuts require a different type of handling. They, too, should be frozen in airtight bags until ready to use. For the most intense flavor, toast them and cool them completely before chopping and adding them to the dough.

Both types are available by mail and online (see Resources, page 273). Take care that you are ordering the one you really want! If you have a canister of sugar and ajar of honey in your pantry, you'll be prepared to make a honey and whole-wheat loaf. Store sugar in an airtight container at room temperature and it will keep indefinitely. Honey tends to crystallize over time, but can be reliquefied by gently heating it in the top of a double boiler to dissolve the crystals. An unopened container of barley malt syrup will keep in a cool, dark pantry for up to two years.

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Bread Making: A Home Course: Crafting the Perfect Loaf, From Crust to Crumb by Lauren Chattman


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