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Naturally Fermented Bread: How to Use Yeast Water Starters to Bake Wholesome Loaves and Sweet Fermented Buns
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- Mã sản phẩm: 1631599135
- (48 nhận xét)
- Publisher:Quarry Books (October 13, 2020)
- Language:English
- Hardcover:144 pages
- ISBN-10:1631599135
- ISBN-13:978-1631599132
- Item Weight:1.64 pounds
- Dimensions:8.85 x 0.65 x 10.3 inches
- Best Sellers Rank:#433,761 in Books (See Top 100 in Books) #588 in Natural Food Cooking #1,880 in Baking (Books) #6,095 in Special Diet Cooking (Books)
- Customer Reviews:4.6 out of 5 stars 48Reviews
Mô tả sản phẩm
From the Publisher
INTRODUCTION
This book is a collection of my personal favorite botanical recipes, which have been developed at my bakery and training school, Cinnamon Square. The recipes all follow my measured approach philosophy of baking, prescribing accurate measurement of weight, temperature, and time. This helps ensure consistent quality and helps you become a more confident and knowledgeable home baker. Don’t worry if you are a novice bread maker, as I am confident you will soon get the hang of botanical baking. I hope my book inspires you to adopt this botanical approach to baking. Do share your experiences on social media and together we can champion the rise of botanical baking worldwide.
BULK FERMENTATION
I define bulk fermentation as the “entry level” of breadmaking. Most standard baking recipes use this method, and it is the method employed within a bread machine. After a dough is formed, it is left for a period to mature. This stage is called bulk fermentation, although in many recipes, it is often referred to as the first proof or first rise. Fresh or dried yeast is used to raise the dough, and the resulting baked bread is generally completed within three to four hours. However, this process is not long enough to generate any significant natural fermentation flavor or aroma in the baked bread. In this book, bulk fermentation refers to the initial rise after the dough has been thoroughly mixed and set aside for a recommended period of time.
FIG AND FENNEL FARMHOUSE LOAF
This is one of my favorite flavored breads, which is strange, considering I do not generally eat figs or fennel. When these two ingredients are fermented together, however, they produce a delightful, sweet, mild aniseed aroma that transfers exquisitely to the bread made from it. The botanical water tastes stunning too. I like to add chopped, soft ready-to-eat figs to the dough, to give random bursts of intense flavor and visual appeal to the cut bread slices.
THE FLORAL LOAF
This magnolia petal loaf was the first botanical bread I ever made. I used magnolia petals from my garden as we have a few well-established trees, and every May we get a wonderful display of white and purple flowers. The lovely short-lived display quickly ends up as a slippery carpet of decaying blossoms. Because of their abundance, magnolia petals became my first venture into botanical fermentation. This baked loaf has a subtle floral aroma and a crispy golden crust with a soft, moist crumb. You will amaze your friends and family when you explain how you made this loaf.
SICILIAN LEMON AND RAISIN BELGIAN BUNS
Here, a spiral of sweet and tender botanical dough is rolled together with a generous smear of tangy lemon curd and plump, juicy raisins. Delicately baked to retain the softness, the bun is then topped with a silky-smooth white icing and finished with the iconic glacé cherry in the middle.
EVERYDAY WHEAT SOURDOUGH
This is the perfect recipe to start making your first sourdough bread at home. You will need a couple of bannetons or cane proving baskets or you can use a pair of small bread loaf pans instead. Make sure your sour culture is fully active before you make the dough to be sure that the bread will rise. I use this recipe at home to make all types of everyday white bread such as split tin loaves, bloomer breads, and farmhouse loaves. The dough is not as soft as many other sourdoughs; therefore, it will be easier to handle. If you need to change the consistency of the dough, simply reduce or increase the water content.
STILTON AND RAISIN LOAF
I normally eat only strong cheeses, but I’m not so keen to eat chunks Stilton on their own. However, when dispersed within this baked loaf, their flavor becomes a bit more rounded. The addition of raisins imparts random juicy bursts, making this loaf one of my favorite breads to share with you. You can swap the cheese for other strong hard cheeses if you prefer or if Stilton is not available in your area. This recipe makes a firm dough that can be proved on a tray without the support of a loaf pan or a banneton.
KHUYẾN MÃI LỚN
Đông Trùng Hạ Thảo
Hỗ Trợ Xương Khớp
Bổ Não & Tăng cường Trí Nhớ
Bổ Sung Collagen & Làm Đẹp
Bổ Thận, Mát Gan & Giải Độc
Chăm Sóc Sức khỏe Nam Giới
Chăm Sóc Sức khỏe Nữ Giới
Chăm sóc Sức khỏe Trẻ Em
Thực Phẩm Giảm Cân, Ăn Kiêng
Bổ Sung Vitamin & Khoáng Chất
Bổ Tim Mạch, Huyết Áp & Mỡ Máu
Bổ Mắt & Tăng cường Thị lực
Điều Trị Tai Mũi Họng
Sức Khỏe Hệ Tiêu hóa
Chăm Sóc Răng Miệng
Chống Oxy Hóa & Tảo Biển.
