By Emily Buehler
Publish 12 months note: First released in 2006
Bread Science is a realistic advisor to bread-making that explores either the stairs of the method (mixing dough, utilizing preferments and sourdough starter, shaping dough, baking, and extra) and the technology at the back of it. The technology is gifted intimately yet in a language appropriate for all bread makers. With over 250 photographs and drawings, references, a bibliography, a thesaurus, and an index, Bread technological know-how makes bread-making approachable and enjoyable.
This e-book is a supplement to any bread recipe booklet and a needs to for the house baker.
Read or Download Bread Science: The Chemistry and Craft of Making Bread PDF
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Additional resources for Bread Science: The Chemistry and Craft of Making Bread
Bring to the boil on a high heat, the reduce to a simmer for 25 minutes, uncovered. Remove the aubergines from the oven and let them cool slightly until you can handle them. Chop the tops off the aubergines, cut them in half lengthways and scoop out the flesh straight into the soup pan, allowing the juices to run into the soup too. Don’t worry if a little of the charred skin gets in – it will add an extra smokiness. Simmer for a further 5 minutes, allow to cool a little and then liquidize with a hand blender until smooth.
So, let's say this is a fab way of recycling the bacon left from a Sunday fry-up and the potatoes from a roast later that day, but to be on the safe side, just chuck an extra bag of baby spuds in your trolley when shopping for the week. LINSEY SERVES 6 750 g (1 lb 7 oz) baby new potatoes, rinsed (or cold, cooked potatoes) 1 teaspoon salt 4 rashers of smoked streaky bacon (or cold, cooked bacon) 20 cocktail cornichons, thinly sliced 2 shallots, finely diced 200 g (7 oz) reduced-fat crème fraîche freshly ground black pepper Preheat the oven to 180°C (350°F/Gas 4).
LINSEY SERVES 6–8 400 g (14 oz/1¾ cups) pearl barley 1 medium butternut squash (pumpkin), cut into quarters lengthways (skin on), seeds removed and sliced into 1-cm- (½-in-) pieces 2 tablespoons olive oil 10 pieces of tender stem broccoli, base of stems removed 75 g (2½ oz/½ cup) pine nuts (pine kernels) 100 g (3½ oz/⅔ cup) blueberries (a small punnet), rinsed and drained on kitchen towel 1 quantity of House Dressing salt and freshly ground black pepper Preheat the oven to 180°C (350°F/Gas 4). Cook the barley as per the packet instructions, then drain and set aside to cool.