Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book]Clarkson Potter/Ten Speed, 13. apr. 2011 - 224 sider The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level. |
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Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book] Peter Reinhart Ingen forhåndsvisning - 2006 |
Crust and Crumb: Master Formulas for Serious Bread Bakers [A Baking Book] Peter Reinhart Ingen forhåndsvisning - 2011 |
Almindelige termer og sætninger
added additional allow amount Approximate Weight bagels baguette bakers baking ball barm begin bottom bowl brown butter buttermilk called color Combine COMMENTARIES cooking spray cool corn cover create crumb crust develop dough dust fermentation final finished flavor French fresh give gluten grain hand hearth heat inches ingredients instant yeast keep knead least leavened lightly loaf loaves malt Master Formula method minutes mist mixer mixing mixing bowl muffins ounces oven parchment percent pieces pizza plastic wrap pounds pre-ferment Preheat produce rack raisins recipes refrigerator Remove rest rise roll room temperature salt seeds shape sheet pan soft sourdough speed sponge starter steam sticky stir stone sugar sure surface sweet tablespoons taste teaspoon technique till turn unbleached bread flour whole wonderful