Download PDF by Jeff Hertzberg, Zoë François: Artisan Bread in Five Minutes a Day: The Discovery That


By Jeff Hertzberg, Zoë François

ISBN-10: 0312362919

ISBN-13: 9780312362911

There’s not anything just like the scent of freshly baked bread to fill a kitchen with heat, keen appetites, and never-ending compliment for the baker who took on this kind of time-consuming activity. Now, you could fill your kitchen with the impossible to resist aromas of a French bakery on a daily basis with simply 5 mins of energetic training time, and Artisan Bread in 5 mins a Day will exhibit you how.

Coauthors Jeff Hertzberg and Zoë François turn out that bread baking may be more uncomplicated than a visit to the bakery. Their process is fast and straightforward, bringing forth delicious perfection in every one loaf. Delectable creations will emerge instantly out of your personal oven as hot, indulgent masterpieces for you to eventually make for your self. In trade for an insignificant 5 mins of it slow, your breads will rival these of the best bakers within the world.

With approximately a hundred recipes to place this inventive strategy to use, Artisan Bread in 5 mins a Day will open the eyes of any capability baker who has sworn off home made bread as just too a lot paintings. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, or even buttery pastries can simply develop into a part of your individual own menu, and this cutting edge e-book will educate you every thing you want to know.

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Twenty minutes before baking time, preheat the oven to 450°F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread. 3. Just before baking, paint the surface of the loaf with cornstarch wash, then slash a cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife (see photo, page 29). 4. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door.

Amaze your friends with the "6·3-3-13" VARIATION: HERB BREAD. This simple recipe shows off the versatility of_ our approach. Herb-scented breads are great favorites for appetizers and snacks. Follow the directions for mixing the Boule dough and add 1 teaspoon dried thyme leaves (2 teaspoons fresh) and 1/z teaspoon dried rosemary leaves (l teaspoon fresh) to the water mixture. You can also use herbs with the other bread recipes in this chapter. rule: If you want to store enough for eight one-pound loaves, here's a simple mnemonic for the recipe: 6, 3, 3, and 13.

2. Cool on a rack as usual. 5 THE MASTER RECIPE W e chose the artisan free-form loaf called the French boule as the basic model for all the breads in this book. The dough is made with white flour, yeast, salt, and water; it is the easiest to handle and most reliable to bake successfully. The white dough is used to make all the recipes in Chapter 5; later chapters and recipes introduce other flours and flavors. The round free-form shape of the boule (''boule" in French means "ball") is the easiest to master.

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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg, Zoë François

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