Covers the basics of artisan bread-making as well as advanced techniques--from lean-dough breads and rolls to flat breads and enriched doughs--in a guide that includes tips, troubleshooting answers and 168 full-color photos.
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An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home
This addition to The Culinary Institute of America's "At Home" series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.
In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.
Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.
Recipe Excerpts from Artisan Breads at Home
Baguette with Poolish
Flatbread with Sun-Dried Tomato and Asiago Cheese
Rustic Rye Bread
There are few joys in life as simple yet profound as taking that first bite from a lovingly baked loaf of bread, the crust crackling between your teeth. Maybe you've dreamed of baking a boule, a baguette, or a brioche yourself, but assumed it would be too difficult. Well, fear not. You do not need to be a baking expert to make fine artisan breads at home. All it takes is the knowledge of ingredients, equipment, and techniques found inside this book.
Backed by The Culinary Institute of America's expertise, Certified Master Baker Eric Kastel takes you by the hand and gently guides you through the mysteries of bread baking. Beginning with a thorough discussion of ingredients and equipment, Chef Kastel explains everything from how to shop for flour to how to use a shower cap during the dough's rise. From there, he outlines the twelve steps of bread baking, describing each one in detail. With these steps in mind, you'll be set to mix, shape, and bake anything from ciabatta to rye bread, challah to pizza dough. And once you've mastered these basic breads and are inspired to try something more complex, Chef Kastel will demonstrate advanced techniques such as how to build a sourdough starter from scratch, which you can then use to create more than a dozen varieties of sourdough.
Packed with tips, troubleshooting advice, and step-by-step photographs, the chapters include:
Basic breads and rolls: Using little more than flour, water, yeast, and salt, you can bake Kaiser Rolls, Rustic Rye Bread, Whole Wheat Bread, and the most deliciously simple White Bread you'll ever taste.
Enriched breads and rolls: Made with butter, eggs, sugar, or other additions for a softer crust and a more tender crumb, these recipes include Ham & Provolone Rolls, Cinnamon Raisin Swirl Bread, Cottage Dill Buns, and even several coffee cakes.
Flatbreads: Lightly leavened with yeast, puffed up with steam, or rolled as thin as parchment, these old-world favorites include Lavash, Paratha, Grissini Breadsticks, Pita, and Tortillas.
Advanced artisanal breads: Learn to make and use starters like pâte fermentée, sponge, biga, poolish, and sours to bake Peasant Bread, Apple Cinnamon Epi, Fougasse, Bagels, and more than a dozen varieties of sourdough.
Advanced enriched breads: These rich, complex breads include Panettone, Focaccia, Hot Cross Buns, Gugelhopf, and a spectacular six-braid Challah.
Whether you're a beginner or already an accomplished baker, Artisan Breads at Home with The Culinary Institute of America provides everything you need to bake a perfect loaf of artisan bread.
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Descripción Hardcover. Estado de conservación: New. Hardcover. An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home This addition to The Culinary Institute of America's At Home series is perfect for ho.Shipping may be from multiple locations in the US or from the UK, depending on stock availability. 352 pages. 1.750. Nº de ref. de la librería 9780470182604
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