My Life in Baking (eBook)

Fifty years on

Clive Mellum (Autor)

Jonquil Hole (Herausgeber)

eBook Download: EPUB

2016
154 Seiten
Flanko Press (Verlag)
978-0-9935405-1-6 (ISBN)

Infos

Clive Mellum has been a master baker for 50 years, and is responsible for having taught literally hundreds of bakers, professional as well as amateurs.He started becoming really interested in doughs and fermentation at the age of about eleven. And even if I carried on baking for another 50 years, I would still be learning every day. There is so much to learn, no one can ever say they know it all.Despite his humility he is widely regarded by many of Britain's best bakeries as being one of the foremost influences in the Real Bread revolution that is sweeping across the country. Having been taught the art of fermentation through the 1960s only to experience its decline through a lack of understanding of its importance, Clive set out on a mission to work with the independent milling industryto resurrect this forgotten art in family bakeries.He now works as an independent bread consultant, imparting 50 years of knowledge to an eager and ever-increasing audience.The author leads his readers through his Basic and Advanced workshops in baking. Besides a great variety of recipes, the book offers background information on craft baking in Britain and abroad, and relates anecdotes from a lifetime of bread making.The man's a walking encyclopaedia of bread.David Jones, Manna from Devon, Kingswear

Inhalt

9-Introduction;
19-I can't eat bread;
21-Why Bother To Bake?;
23-Overview of Basic and Advanced Workshops: Ingredients, Processes, Equipment;
25-Ingredients;
25-Flour;
31-Yeast;
34-Mother dough yeast;
40-Salt is an important ingredient;
43-Water;
46-Temperature control;
49-Fats and oils;
50-Soya;
50-Malt extract;
53-Overnight Ferments (sponges);
57-Skilly wash;
59-Here we go then: Basic Workshop;
75-Soda breads;
79-Enriched dough;
83-Hot cross buns;
84-Currant buns;
85-Tea cake;
85-Bath buns;
86-Chelsea buns;
88-Short crust pastry;
95-Advanced Workshop;
95-100% Sourdough;
100-100% Rye bread;
105-Soft roll and bap, tin bread, lardy cake ;
111-Open crumb;
117-Scones;
121-Bread makers or bread machines;
125-Recipes Regularly Requested;
125-Spelt Breads;
130-Pizza dough;
133-Forgotten Favourites;
133-Dough Cake;
134-Vegetable Bobbins;
137-Back to the flour bags;
141-Appendix: Ash Content;
143-Index;

Produkt-Details

• Erscheint lt. Verlag: 2.2.2016
• Mitarbeit: Sonstige Mitarbeit: Manfred Lemke
• Sprache: englisch
• Themenwelt: Sachbuch/Ratgeber ► Essen / Trinken ► Backen
• Schlagworte: baking • bread making • Traditional bread
• ISBN-10: 0-9935405-1-1 / 0993540511
• ISBN-13: 978-0-9935405-1-6 / 9780993540516