Download Crust and Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart PDF

By Peter Reinhart

Notice the genuine center and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. during this vintage cookbook, specialist baker Peter Reinhart indicates tips to produce extra special bread, explaining each one step of the method intimately and supplying you with wisdom and self assurance to create numerous diversifications of your own.








 Awards1999 James Beard Award Winner

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Additional info for Crust and Crumb: Master Formulas for Serious Bread Bakers

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If overfermented, the old dough will become too acidic and produce alcohol. 33 oz (2 tsp) salt In a mixer bowl, autolyse the water and flour. Add the old dough and yeast. Knead on low speed until just combined; add the salt. Mix on low speed until combined. Increase the speed to medium. Knead until the dough reaches windowpane stage, 8 minutes. Ferment 30 minutes; turn. Cut off and save in the refrigerator 14 ounce of dough for the next day’s dough. Ferment the remaining dough until doubled, about 11⁄2 hours, turning once.

Bake at 500°F for 5 to 6 minutes. Add the toppings. Bake until the edges are crisp, blistered, and brown, 10 minutes. P U M P E R N I C K E L - P O TAT O BREAD This pumpernickel bread is dense, chewy, moist, and slightly sweet. If possible, to prevent gumminess, let this bread dry out slightly in the oven after it’s been turned off for the day. 5 oz (1 Tbs) salt 6 oz (1 cup) raisins (optional) COFFEE GLAZE 1 tsp instant espresso powder 4 oz ( 1⁄2 cup) hot coffee 1 oz (2 Tbs) heavy cream Yeast Breads 33 In a mixer bowl, whisk the potato water, potatoes, coffee, shortening, malt syrup, and yeast until reasonably well combined.

Let rest 10 minutes. Form into batards. Proof 45 minutes. Retard overnight or for at least 8 hours. Let warm up, 30 to 45 minutes. Bake with steam at 425°F until golden and crisp, 35 to 40 minutes. 40 The Baker’s Manual OTHER TYPES OF PRE-FERMENTS Poolish or sponge describes a type of pre-ferment in which flour and water are combined in equal proportions into a soupy starter that begins to develop with the addition of more or less yeast depending on the desired length of fermentation. Different doughs can have different percentages of their total flour and water weight as part of the poolish, from a third to nearly all the weight.

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