Bread Making For Dummies

AvWendy Jo Peterson

Häftad, Engelska, 2020

179 kr

Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Fler format och utgåvor

E-bok

214 kr

E-bok

214 kr

Beskrivning

Craving fresh-baked bread?The 2020 pandemic has highlighted our love of bread, especially when it was nowhere to be found! Bread making took center stage for many of us stuck at home and craving comfort food. Fresh baked bread definitely soothes the soul. As it should, bread baking has been a tradition for thousands of years and across all continents. Bread Making For Dummies explores the science behind the art of bread making and our cultural connection to wild and commercial yeasts. Break out your kitchen scale and favorite wholesome grains and join us on the journey, from classic German Pretzels (Brezeln) to warm Salted Pecan Rolls to Rustic Sourdough. Popular culinary author and dietician Wendy Jo Peterson has your foolproof loaf, flatbread, and roll needs covered. If you want to really start from scratch and culture your own yeast—no problem! She’ll also let you in on the secrets of the fashionable no-knead and sourdough recipes that have been drawing chefs’ kisses of discerning delight from bread-aficionados for the past decade. Discover the tools and ingredients needed in bread makingGrow your own sourdough starterForm savory or sweet loavesStuff breads for a complete mealBoost the nutritional quality of breads with wholesome ingredients, like nuts, seeds, and old-world grainsWhether you’re a nervous newbie or a seasoned, floury-aproned baker, Bread Making For Dummies is the beginning of a delicious, doughy adventure—so get your butter knife ready and discover just how easy and extra-tasty home bread-making can be!

Produktinformation

Utgivningsdatum:2020-12-04
Mått:188 x 234 x 25 mm
Vikt:499 g
Format:Häftad
Språk:Engelska
Antal sidor:304
Förlag:John Wiley & Sons Inc
ISBN:9781119758099

Utforska kategorier

Bröd inom Mat och dryck

Mer om författaren

Wendy Jo Peterson, MS, RDN, has been a dietitian for more than 20 years and a culinary instructor for 15. She is the coauthor of Instant Pot Cookbook For Dummies and Air Fryer Cookbook For Dummies, and contributes frequently to Taste of Home magazine. Wendy also conducts cooking demonstrations at various events and on television.

Innehållsförteckning

Introduction 1About This Book 1Foolish Assumptions 3Icons Used in This Book 3Beyond the Book 3Where to Go from Here 4Part 1: Getting Started with Bread Making 5Chapter 1: Understanding the Basics of Bread Making 7Donning Your Lab Coat: The Science of Bread 7Gluten 8Yeast 8Salt 8Heat 8Taking the Guesswork out of Baking Bread 9Chapter 2: Digging into the Ingredients 11Focusing on Flour 11Looking At Everything Else 15Chapter 3: Mastering Basic Bread-Making Techniques 19Following Six Steps to Making Great Bread 19Step 1: Measuring your ingredients 20Step 2: Mixing the dough 20Step 3: Letting it rise 20Step 4: Punching and shaping the dough 22Step 5: Proofing the dough 22Step 6: Baking 22Storing Bread 24Chapter 4: Uncovering the Secrets of Sourdough 25Growing a Starter 26Day 1 27Day 2 27Day 3 29Days 4 through 11 30Caring for a Starter 31Forming Your Dough 34Step 1: Autolyzing 35Step 2: Adding salt 35Step 3: Bulk fermenting 36Step 4: Shaping 37Step 5: Cold proofing or second rise 37Step 6: Scoring 39Step 7: Baking 39Step 8: Cooling 40Chapter 5: Stocking Your Kitchen 41Loading Up on the Tools of the Trade 41Must-have tools 42Optional tools 43Stocking Your Kitchen 44Dry goods 44Refrigerated items 46Fresh produce 47Part 2: Baking Scrumptious Breads 49Chapter 6: Bread Basics 51Chapter 7: Sourdough Breads 73Chapter 8: Savory Breads 89Chapter 9: Shaped Breads 111Chapter 10: Going Global 133Chapter 11: Sweet Treats 159Chapter 12: Hearty Stuffed Breads 181Chapter 13: Sourdough Discard Recipes 199Chapter 14: Dip It, Spread It, Top It 215Part 3: The Part of Tens 229Chapter 15: Ten Tips for Successful Bread Making 231Use a Digital Scale 231Use a Digital Thermometer 232Use a Stand Mixer with a Dough Hook 232Use the Right Flour 232Use Less Flour 233Pay Attention to the Weather 233Use High-Quality Baking Pans 235Experiment with Flours 235Don’t Skip the Salt 235Play with Different Baking Techniques 236Chapter 16: Ten (Or So) Common Sourdough Questions 237Why is My Bread Gummy? 237Why is My Loaf Flat? 238How Do I Know if My Starter is Ready? 238What Do I Do If My Dough is Too Sticky to Handle? 238How Do I Tighten the Dough after Bulk Rising? 239Why is My Loaf So Dense? 239How Do I Get Those Fancy “Ears” or Lifts in the Crust of My Sourdough? 240Why is My Bread Dense with Giant Holes? 240Why Does My Bread Keep Burning on the Bottom? 240Chapter 17: Ten Trendy Sandwiches 241Sweet Potato and Arugula 241Mighty Mediterranean 242Chicken and Pesto 242Indian Spiced 243California Club 244Scandinavian Style 244Greek Yogurt Tuna Sandwiches 245Lamb Burgers 245Spicy Shrimp 246Breakfast Sandwich 247Chapter 18: Ten Ways to Upcycle Stale Bread 249Sweet and Savory Bread Crumbs 250Crunchy Croutons 250Breakfast Strata 251Panzanella 251French Toast Casserole 252Tropical Bread Pudding 253Spinat Knödel (Spinach Bread Dumplings) 254Summery Bruschetta 254Savory Stuffing 255Part 4: Appendixes 257Appendix A: Metric Conversion Guide 259Appendix B: Grain Mill Guide 263Appendix C: Glossary 265Index 267