Bread by Eric Treuille, Ursula Ferrigno

By Eric Treuille, Ursula Ferrigno

Protecting the fundamental strategies of combining, kneading, shaping, and baking bread, and followed by way of an inspirational bread gallery with over a hundred recipes, Bread is the suitable consultant for either amateur and skilled bakers. that includes step by step sequences and easy-to-follow textual content that take the secret out of baking bread, this can be a whole illustrated advisor to the main parts and gear utilized in the artwork of breadmaking from world wide.

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A little less, or a little more, liquid than the recipe states may be required. Add extra liquid 1 tablespoon at a time; it is T better to err on the side of too soft than too dry. Take note of the consistency of the dough described in each recipe, and add additional liquid accordingly. The sponge method adds a period of fermentation (specified in the recipe) to mixing. This results in a bread with a lighter crumb and a less yeasty flavor. Techniques for mixing added ingredients into the dough are illustrated in the recipe section.

INSTANT-READ THERMOMETER PASTRY BRUSH An all-purpose boar-bristle brush is best for applying glazes and washes. THERMOMETER CASE Practical for checking water temperature when preparing yeast (see page 41). STRAINER A stainless-steel strainer is best for sifting flours together. ROLLING PINS Wooden cylindrical rolling pins are best for shaping dough. BREAD KNIFE A serrated knife will penetrate a hard crust and slice through bread cleanly. APPLIANCES ELECTRICAL EQUIPMENT can be useful for mixing and kneading bread doughs.

It can also be used as an “adhesive” to be applied before any of the toppings described on pages 60–61. To prepare, beat together 1 egg and 1 tablespoon of water or milk, and a pinch of salt. Place the shaped dough on a baking sheet, prepared as directed by the recipe, before applying the glaze 2 Use a clean, soft pastry brush to gently apply the egg wash to the shaped and proofed dough before baking. For an extra golden sheen, allow the first eggwash coating to dry, then apply a second layer of glaze immediately before baking.

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