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Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 85
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Book Description
Immerse yourself in the captivating world of traditional baking with "Embers & Loaves," your transformative guide to the time-honored art of wood-fired bread baking. Whether you’re a seasoned baker seeking a deeper connection with your craft or a newcomer with a passion for authenticity, this comprehensive exploration beckons you to stoke the fires of mastery. Embark on a satisfying journey that illuminates The Essence of Wood-Fired Baking, where the allure of crackling flames and the warm glow of the hearth awaits. Discover the rich History and Tradition of Wood-Fired Ovens, and delve into the resounding appeal of a perfectly baked loaf, where the wood's essence becomes an intrinsic part of the flavor profile. Master the Fundamentals of Wood as Fuel, translating the raw energy of nature into the ultimate crackling crust and pillowy crumb. Navigate the detailed Anatomy of a Wood-Fired Oven, acquiring knowledge of their structure and design, gaining insights on optimized heat retention, and unraveling the role of the oven door and hearth in your baking triumphs. Master the intricate Science of Wood-Fired Bread Baking, from the dynamic dance of heat to the Maillard Reaction that paints each loaf with its golden hue. Prepare to engage with artisanal heritage as you explore beloved classics from the tangy depths of Sourdough to the robust tradition of Rye, and the airy temptation of Ciabatta. Seamlessly leads you toward refining your skills with the hands-on creation and handling of dough, proofing strategies, and artistic scoring techniques. Envision elevating your flavors using the delicate dance of Smoke, where you'll learn to balance this ingredient just as skillfully as salt or yeast. "Embers & Loaves" guides you through Cooling, Storing, and Serving with the same care and attention required for the bake itself, ensuring your wood-fired creations captivate the senses from crust to crumb. Address Baking Issues with confidence as you diagnose and troubleshoot with a seasoned eye, turning potential pitfalls into stepping stones for baking prowess. Beyond the oven, nurtures your passion into community and tradition, inspiring you to Build a Wood-Fired Bread Community and explore Sustainable Practices that ensure the flame of this ancient craft burns brightly into the future. Within lies not just recipes or methods, but a manifesto for all who dream of embracing a more profound artisanal expression in every loaf they bake. Kindle your culinary imagination, harness the primal force of fire, and surrender to the transformation that awaits with "Embers & Loaves," where the ashes of tradition fuel the flavorful future of wood-fired artisanal bread.
Author: Barrett Williams
Publisher: Barrett Williams
ISBN:
Category : Cooking
Languages : en
Pages : 85
Get Book
Book Description
Immerse yourself in the captivating world of traditional baking with "Embers & Loaves," your transformative guide to the time-honored art of wood-fired bread baking. Whether you’re a seasoned baker seeking a deeper connection with your craft or a newcomer with a passion for authenticity, this comprehensive exploration beckons you to stoke the fires of mastery. Embark on a satisfying journey that illuminates The Essence of Wood-Fired Baking, where the allure of crackling flames and the warm glow of the hearth awaits. Discover the rich History and Tradition of Wood-Fired Ovens, and delve into the resounding appeal of a perfectly baked loaf, where the wood's essence becomes an intrinsic part of the flavor profile. Master the Fundamentals of Wood as Fuel, translating the raw energy of nature into the ultimate crackling crust and pillowy crumb. Navigate the detailed Anatomy of a Wood-Fired Oven, acquiring knowledge of their structure and design, gaining insights on optimized heat retention, and unraveling the role of the oven door and hearth in your baking triumphs. Master the intricate Science of Wood-Fired Bread Baking, from the dynamic dance of heat to the Maillard Reaction that paints each loaf with its golden hue. Prepare to engage with artisanal heritage as you explore beloved classics from the tangy depths of Sourdough to the robust tradition of Rye, and the airy temptation of Ciabatta. Seamlessly leads you toward refining your skills with the hands-on creation and handling of dough, proofing strategies, and artistic scoring techniques. Envision elevating your flavors using the delicate dance of Smoke, where you'll learn to balance this ingredient just as skillfully as salt or yeast. "Embers & Loaves" guides you through Cooling, Storing, and Serving with the same care and attention required for the bake itself, ensuring your wood-fired creations captivate the senses from crust to crumb. Address Baking Issues with confidence as you diagnose and troubleshoot with a seasoned eye, turning potential pitfalls into stepping stones for baking prowess. Beyond the oven, nurtures your passion into community and tradition, inspiring you to Build a Wood-Fired Bread Community and explore Sustainable Practices that ensure the flame of this ancient craft burns brightly into the future. Within lies not just recipes or methods, but a manifesto for all who dream of embracing a more profound artisanal expression in every loaf they bake. Kindle your culinary imagination, harness the primal force of fire, and surrender to the transformation that awaits with "Embers & Loaves," where the ashes of tradition fuel the flavorful future of wood-fired artisanal bread.
Author: Jeffrey Hamelman
Publisher:
ISBN: 9781118548943
Category :
Languages : en
Pages :
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Book Description
Author: Mary D. Gubser
Publisher: William Morrow Cookbooks
ISBN: 9780688116088
Category : Cooking
Languages : en
Pages : 495
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Book Description
Includes recipes for hundreds of tasty, aromatic breads, from Portuguese breads on Martha's Vineyard to sourdoughs in San Francisco
Author: Elizabeth M. Harbison
Publisher: Chicago Review Press
ISBN: 1569767904
Category : Juvenile Nonfiction
Languages : en
Pages : 108
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Book Description
From the pitas of ancient Mesopotamia to the white breads of the modern bakery, kids can explore the globe with more than 30 exciting recipes and activities about the history of bread.
Author: Ken Forkish
Publisher: Ten Speed Press
ISBN: 1984860372
Category : Cooking
Languages : en
Pages : 257
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Book Description
The New York Times bestselling author of Flour Water Salt Yeast teaches you how to elevate your sandwich bread, breakfast toast, and overall bread-baking game using everything he’s learned in the last decade to perfect his loaves. “A descendent of Flour Water Salt Yeast with an even greater eye towards baking breads that are complex in flavor but simple in process.”—J. Kenji Lopez-Alt, author of The Food Lab, Every Night is Pizza Night, and The Wok If you want to craft artisan pan breads and rustic Dutch oven loaves at home with professional, consistent results, this is the book for you. Think crispy, crackly crusts and soft, airy interiors, just like from your favorite artisan bakery—except it came from your own oven. Approachable to the home baker, while still being chock-full of expert knowledge and all-new recipes, Evolutions in Bread covers same-day loaves, overnight cold-proof doughs, and classic levains. Forkish shares the secrets he has learned for making sourdough starter that’s more flour efficient while also exploring classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Included with each recipe is a handy baking schedule, helping newbies navigate their first starters and loaves. The doughs are also versatile; most can be prepared as a lidded pan loaf, open pan loaf, or as a rustic country loaf. This book will improve anyone’s baking but also serves as a companion to Flour Water Salt Yeast, giving you everything you need to create any loaf imaginable.
Author: Encyclopaedias
Publisher:
ISBN:
Category :
Languages : en
Pages : 758
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Book Description
Author: Tomás Graves
Publisher: Univ of Wisconsin Press
ISBN: 9780299179908
Category : Cooking
Languages : en
Pages : 258
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Book Description
"Pa amb oli has come to symbolize for Majorcans all that is still honest and valid in the island, which became a major tourist destination in the 1960s and has been looking for its soul ever since. Bread and Oil celebrates the Majorcan character as reflected in its eating habits - simplicity, serenity, resourcefulness, and no qualms about getting one's hands oily."--Jacket.
Author: William Rubel
Publisher: Reaktion Books
ISBN: 1861899610
Category : Cooking
Languages : en
Pages : 162
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Book Description
It is difficult to think of a food more basic, more essential, and more universal than bread. Common to the diets of both the rich and the poor, bread is one of our oldest foods. Loaves and rolls have been found in ancient Egyptian tombs, and wheat has been found in pits where human settlements flourished 8,000 years ago. Many anthropologists argue that the ability to sow and reap cereals, the grains necessary for making bread, could be one of the main reasons why man settled in communities, and even today the concept of “breaking bread together” is a lasting symbol of the uniting power of a meal. Bread is an innovative mix of traditional history, cultural history, travelogue, and cookbook. William Rubel begins with the amazing invention of bread approximately 20,000 years ago in the Fertile Crescent and ends by speculating on the ways in which cultural forces and advances in biotechnology may influence the development of bread in the twenty-first century. Rubel shows how simple choices, may be responsible for the widespread preference for wheat over other bread grains and for the millennia-old association of elite dining with white bread. He even provides an analysis of the different components of bread, such as crust and crumb, so that readers may better understand the breads they buy. With many recipes integrated with the text and a glossary covering one hundred breads, Bread goes well beyond the simple choice of white or wheat. Here, general readers will find an approachable introduction to the history of bread and to the many forms that bread takes throughout the world, and bread bakers will discover a history of the craft and new ways of thinking that will inspire experimentation.
Author: Andrew F. Smith
Publisher: Oxford University Press on Demand
ISBN: 0195307968
Category : Cooking
Languages : en
Pages : 720
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Book Description
A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Author: Marco Garcia-Vaquero
Publisher: Springer Nature
ISBN: 3031233522
Category : Technology & Engineering
Languages : en
Pages : 423
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Book Description
This text comprehensively covers the rituals, traditions and receipts of ancestral processes of bread making from multiple countries, including the scientific and technological character of the science of bread making and sourdough biotechnology. Individual chapters cover the scientific aspects of bread making in different cultures and traditions as well as the technological phenomena occurring during the bread making process, utilizing the full network of SOURDOMICS from the COST initiative. Pictures and illustrations are used to explain the science behind bread making processes and the cultural, historical and traditional elements associated with bread making in multiple countries. Authored by bread making experts from the breadth of Europe, the process of bread fermentation in each country and region is covered in detail. The traditions surrounding bread making are simply the empirical know-how passed between generations, and this book's main purpose is to perpetuate these traditions and know-how. Provides a description of the culture of European peoples with respect to the technology of bread making and sourdough biotechnology; Explains the process of bread fermentation using simple language combined with scientific rigor; High quality pictures and illustrations enrich the scientific and cultural elements mentioned in each chapter.
