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By Eric Treuille
Final Bread brings bread-making to the house kitchen in an exquisitely illustrated primer.
After traveling a gallery of the world's breads, the authors, French-born baker Eric Treuille, and Italian-born baker, Ursula Ferrigno, introduce you to the "Baking necessities" an entire illustrated advisor to the foremost components and kit utilized in breadmaking. Then it is time for the "Basic strategies" -- blending, kneading, shaping, and baking -- that flip the common-or-garden constituents of flour, water and yeast into an awesome collection of breads. by no means back will you ask yourself how your dough may still take care of the 1st knead or how the crust should still consider whilst it comes out of the oven. The step by step images and easy-to-follow directions demystify the entire steps. the guts and soul of final Bread, despite the fact that, is the extra the a hundred inspiring recipes drawn from bread-making traditions world wide. each one bread is a edition on an easy subject: flour, water, leaven, and time. you should start with the starter bread recipes which make the most of equipment illustrated within the simple thoughts. whilst able to flow past the fundamentals, flavored breads offer an additional style measurement, whereas enriched breads rework uncomplicated bread dough with the addition of oil, butter, and eggs. quickly, flat and festive breads provide scrumptious probabilities from world wide. After operating throughout the recipes during this e-book, your repertoire will variety from easy ache Ordinaire (Basic White Bread) to the grand and festive Panettone (Milanese Christmas Bread).
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Extra info for Ultimate Bread
Sample text
Cover the bowl with a dish towel and let it rise in a cool to normal, draft-free room. 2 Allow the dough to rise until doubled in size. For most doughs, this will take 1–2 hours. Whole-wheat breads and enriched breads will take longer to rise. The slower a dough rises, the more chance there is for it to develop flavor and texture. Do not allow the dough to over-rise. Air bubbles will appear on the surface of a completely risen dough 50 RISING THE DOUGH I N T H E R E F R I G E R AT O R This method allows breadmaking to be split into two stages, and is therefore useful for those with busy schedules.
Place the dough seam side down. Press evenly with the palms of both hands and roll the dough backward and forward to achieve the desired length as specified in the recipe. MAKING A BAGUETTE TO MAKE A BAGUETTE, shape the dough as for a long loaf following steps 1–4. With hands placed at either end of the loaf, continue to gently roll the dough, backward and forward, moving both hands outward along the loaf. If the dough resists or tightens, allow it to rest for 5 minutes. Repeat the rolling action until an even thickness and the desired length are achieved.
Be sure that you have a large, clean surface to work on that allows you plenty of room to move around; a marble slab, plastic board, or wooden table is best. Although a bare countertop is also fine, avoid tiles because the dough can stick to the grout. required for breadmaking are as simple as the essential ingredients. The basic equipment needed to make most of the breads in this book includes an accurate scale, a measuring cup and spoons, a large glass bowl, a wooden spoon, a dish towel, a baking sheet, a sharp blade, and an oven.