An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home
This addition to The Culinary Institute of America's At Home series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA's expertise Eric Kastel leads readers through simple and challenging recipes from Baguettes Peasant Bread and Ciabatta to Cheddar Onion Rye Rolls Coffee Cake and even Sourdough.
In addition Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions and a detailed equipment guide.
Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.
Recipe Excerpts from Artisan Breads at HomeBaguette with Poolish Flatbread with Sun-Dried Tomato and Asiago Cheese Rustic Rye Bread
There are few joys in life as simple yet profound as taking that first bite from a lovingly baked loaf of bread the crust crackling between your teeth. Maybe you've dreamed of baking a boule a baguette or a brioche yourself but assumed it would be too difficult. Well fear not. You do not need to be a baking expert to make fine artisan breads at home. All it takes is the knowledge of ingredients equipment and techniques found inside this book.
Backed by The Culinary Institute of America's expertise Certified Master Baker Eric Kastel takes you by the hand and gently guides you through the mysteries of bread baking. Beginning with a thorough discussion of ingredients and equipment Chef Kastel explains everything from how to shop for flour to how to use a shower cap during the dough's rise. From there he outlines the twelve steps of bread baking describing each one in detail. With these steps in mind you'll be set to mix shape and bake anything from ciabatta to rye bread challah to pizza dough. And once you've mastered these basic breads and are inspired to try something more complex Chef Kastel will demonstrate advanced techniques such as how to build a sourdough starter from scratch which you can then use to create more than a dozen varieties of sourdough.
Packed with tips troubleshooting advice and step-by-step photographs the chapters include:
Basic breads and rolls: Using little more than flour water yeast and salt you can bake Kaiser Rolls Rustic Rye Bread Whole Wheat Bread and the most deliciously simple White Bread you'll ever taste.
Enriched breads and rolls: Made with butter eggs sugar or other additions for a softer crust and a more tender crumb these recipes include Ham & Provolone Rolls Cinnamon Raisin Swirl Bread Cottage Dill Buns and even several coffee cakes.
Flatbreads: Lightly leavened with yeast puffed up with steam or rolled as thin as parchment these old-world favorites include Lavash Paratha Grissini Breadsticks Pita and Tortillas.
Advanced artisanal breads: Learn to make and use starters like pte fermente sponge biga poolish and sours to bake Peasant Bread Apple Cinnamon Epi Fougasse Bagels and more than a dozen varieties of sourdough.
Advanced enriched breads: These rich complex breads include Panettone Focaccia Hot Cross Buns Gugelhopf and a spectacular six-braid Challah.
Whether you're a beginner or already an accomplished baker Artisan Breads at Home with The Culinary Institute of America provides everything you need to bake a perfect loaf of artisan bread.
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