One Dough, Ten Breads: Making Great Bread by Hand
Format: PDF / Kindle (mobi) / ePub
For anyone who’s ever wanted to bake homemade bread but doesn’t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one’s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads. Baking instructor Sarah Black starts with the simplest “plain white” dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten “foundation” breads, from baguettes to ciabatta to whole-wheat pain de campagne to sourdough. Notes and teaching moments, shaping instructions, clear step-by-step photography, and additional recipes build on this foundation to create new and varied breads that will appeal to bakers of all skill levels, including: sandwich loaves, rustic country-style breads, dinner rolls, pizza and focaccia, crackers, and hearty breads studded with dried fruits, nuts, seeds, or whole grains.
seam side down, and cover the bowl with oiled plastic wrap. Mark the time with a felttipped pen on the plastic wrap and allow the dough to rest and rise in a moderately cool place until it has doubled in volume, 1 to 2 hours, depending on the heat of your environment. FERMENT SS This wet dough is more vulnerable to warm temperatures and may ferment more quickly than the baguette dough. Check it after 1 hour to see where it is in the fermentation process. Once the dough has doubled in volume,
CIABATTA 53 THESE THREE DOUGHS MAKE CLASSIC SHAPES ``+`` As you will begin to understand, both altering the water quantity and changing the shape of the dough suddenly increase your repertoire of breads by a hundredfold—one of the secrets by which a baker lives. The new shapes in this chapter—especially the boule and the batard—and the baguette from the previous chapter are versatile forms to work from. These shapes, and those spawned from them, will also begin to appear in subsequent
smoked salt. For a sweet rendition, press the seeds from 1 pomegranate into the dough and sprinkle with pomegranate sugar (available at Spices and Tease) and/or turbinado sugar. These sweetish crackers go well with a glass of Champagne at New Year’s. ASSEMBLING RECIPES WITH DISTINCTIVE INGREDIENTS AND SHAPES 165 Whole Wheat Sandwich Bread with Lavender Honey FOUNDATION DOUGH: YIELD Approximately 30 ounces dough; one 9-by-5-inch loaf Whole Wheat Pain de Campagne Following on your
with water. If your kitchen is small and the oven brings the temperature up too high (which could cause your dough to proof too quicky, resulting in a bad texture and an off flavor), move the proofing dough to a cooler area. SS Notice that when you make swift, confident cuts, the dough opens up evenly; when you hesitate, the knife can drag and leave a ragged edge. BAKE Open the oven door and quickly slide the baking sheet with the logs of dough onto the middle rack. Spritz water around the
kernel and contains approximately 75 percent of the protein. It is the starchy white center of the wheat, and usually the only component used in white flour. The bran is the hard outer covering, rich in nutrients, and the germ is the embryo that would grow into a new wheat plant. The protein in the flour is responsible for the strength of the dough and also influences the flavor of the bread. The protein in wheat flour melds with water to create gluten, which provides the structure and shape of