文档介绍：Baking Artisan Bread
10 EXPERT FORMULAS FOR
BAKING BETTER BREAD AT HOME
Ciril Hitz
PHOTOGRAPHY BY
RON MANVILLE
BEVERLY MASSACHUSETTS
Dedication
This book is dedicated to my children, Kira and Cailen.
Their unconditional love is more gratifying than the
best bread I have ever baked.
Contents
Foreword by Jeffrey Hamelman.
Introduction
PART ONE:
Basics
Chapter One:
Ingredients
Flour
Yeast
Water
Salt
Chapter Two:
Equipment and Techniques
Scales and Measuring
Mixers and Mixing
Three Mixing Styles
Other Tools
Ovens
Pre-Ferment Basics
Shaping Basics
PART TWO:
Baking
Chapter Three:
The 10 Steps of Baking.
Chapter Four:
The Bread Formulas
Baguette Dough
Épi
Scroll
Breadsticks
Ciabatta Dough
Twist Sticks
ia
Whole Wheat Dough
Round Rolls
Savory Pizzalets
Pita Bread
Pane Francese
Fougasse
Stamped Rolls
Pizza Dough
Dessert Pizzas
Easy Rolls
Bagel Dough
Bagel Bites and Logs
Bialys
Pain de Mie
Cinnamon Spice Swirl Bread
Raisin Rolls
ic Rolls
Challah Dough
Orange Aniseed Loaf
Knotted Rolls
Brioche Dough
Sticky Bun Coffee Cake
Sweet Filled Brioche
Croissant Dough
Pain au Chocolat
Hazelnut Snail
Fruit Danish
Monkey Bread Deluxe
Chapter Five:
Extras
Bread Crumbs
Croutons
Bagel Chips
Baguette à la Pizza
Bread Salad
French Toast
Bread Pudding
Washes and Glazes
Sweet Embellishments
Savory Inspirations
Appendix
Troubleshooting
Charts and Conversions
Ingredients, Tools, and Equipment
Education anizations
mended Reading
Glossary
Index
Acknowledgments
About the Author
About the Photographer
FOREWORD
by Jeffrey Hamelman
THE WORLD DOESN’T SEEM TO BE SLOWING DOWN; at least, the human beings who
inhabit it don’t. More work, more stress, more demands on our time; many
perhaps even feel disconnected from fundamental human links, as if
something within us is cracked, almost broken. And so it seems ironic to
see the great resurgence