Download The Art of Baking Bread: What You Really Need to Know to by Matt Pellegrini PDF

By Matt Pellegrini

A beginner's advisor to baking bread completely each time.

Sidestep years of unrewarding trial and blunder and discover ways to bake like a grasp with one complete e-book. With over 230 colour images, greater than one hundred fifty distinct step by step directions masking simple to complex thoughts, over two hundred advice and sidebars choked with necessary info and troubleshooting recommendation, plus transparent reasons of materials, apparatus, and the whole bread-baking strategy, The paintings of Baking Bread: What you really want to grasp to Make nice Bread will train you to paintings, movement, imagine, count on, odor, consider, and, finally, flavor like an artisan baker.

The paintings of Baking Bread accomplishes what no different booklet has—it teaches the secrets and techniques bakers in language anyone can comprehend. Matt Pellegrini bargains domestic chefs self belief within the kitchen and special, easy-to-follow blueprints for growing baguettes, ciabatta, focaccia, brioche, challah, sourdough, and dozens of alternative scrumptious rolls and loaves that might make you the envy of your fellow bakers—professional or another way.

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Extra resources for The Art of Baking Bread: What You Really Need to Know to Make Great Bread

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Add the cubes of but- 1 tablespoon sugar ter, a few at a time, and pulse until the mixture looks like wet sand. 1 ⁄ 4 teaspoon salt 1 ⁄ 4 pound (1 stick) unsalted Add the rum and then the ice water, 1 tablespoon at a time, and pulse butter, well chilled and cut into 1 ⁄ 2 -inch cubes 1 tablespoon dark rum into a ball and flatten into a disk. Wrap tightly in plastic wrap and 2 to 4 tablespoons ice water FOR THE BLUEBERRY FILLING: 2 ⁄ 3 cup sugar 3 tablespoons cornstarch 1 ⁄ 4 teaspoon ground cinnamon 1 ⁄ 4 teaspoon salt 1 ⁄ 4 cup dark rum 1 ⁄ 3 cup water 4 cups fresh blueberries, divided 1 tablespoon unsalted butter until the dough comes together in large clumps.

TO MAKE THE CAKE , preheat the oven to 350°F. Grease a 9-inch springform pan with butter, or spray it with nonstick spray. Dust with flour and tap out the excess. In a medium bowl, whisk together the flour, baking powder, and salt. In a small saucepan, melt the butter over low heat. Cook for 8 to 10 minutes, or until the butter begins to brown and develops a nutty aroma. ) Remove the butter from the heat. In a large bowl, beat the eggs with an electric mixer at high speed 3 large eggs until very light and thick, about 5 minutes.

Wrap tightly in plastic wrap and chill in the refrigerator for 1 hour. Roll the dough out on a floured work surface into a 12-inch circle. Transfer to a 9-inch pie plate and crimp the edges with a fork. Transfer the crust to the refrigerator and chill while you make the filling. Preheat the oven to 350°F. TO MAKE THE FILLING , FOR THE FILLING: 2 large sweet potatoes (about 13 ⁄ 4 pounds) 1 ⁄ 4 cup packed light brown sugar 2 ⁄ 3 cup canned, unsweetened coconut milk (do not use light coconut milk) 3 tablespoons coconut rum 3 large eggs 1 1 ⁄ 2 teaspoon ground cinnamon ⁄ 4 teaspoon salt pierce the potatoes several times with a fork.

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