Naturally Fermented Bread
Quarry Books (Verlag)
978-1-63159-913-2 (ISBN)
- Titel ist leider vergriffen;
keine Neuauflage - Artikel merken
Learn to bake healthy, wholesome loaves and sweet fermented buns using wild yeasts cultivated from fruits, flowers, vegetables, and plants.
Like sourdough baking, yeast-water or botanical bread baking draws on the amazing process of fermentation and the ancient art of breadmaking. The method described in this book, while unique, is informed by the author’s knowledge of both bulk fermentation and sourdough bread baking, resulting in an innovative process and delicious, nutritious results.
To bake naturally fermented bread—fruit, vegetables, plants, or flowers are submerged in water and left for a few days to a few weeks to ferment. Yeasts living in this newly fermented water, or botanical water, will, like a sourdough starter, raise the dough more slowly than commercial fresh or dried yeast resulting in a more flavorful and gut-friendly bread.
You can use this technique to make traditional long-fermented loaves and also a range of sweet fermented buns that showcase the subtle and surprising flavors of your own botanical starters.
Recipes include:
Tomato and Basil Pizza Dough
Cucumber Burger Buns
Chocolate Orange Brioche
And much more!
Naturally Fermented Bread is the first and most authoritative introduction to this innovative baking technique—a must for any baker's library.
With over 35 years’ experience in his field, Paul Barker is a passionate baker with an infectious enthusiasm for his craft. Paul is a qualified baker, pâtissier, chocolatier, cake decorator, and flour miller. He has a passion for the science of baking and thrives on using this knowledge to pioneer and develop new products and approaches to baking, such as Botanical Baking. In 2005 he opened Cinnamon Square, an artisan Bakery with a Baking School for adults and children. Cinnamon Square is now a multi award–winning business. Accolades include recognition for product innovation and skills achievement from associations such as the Baking Industry, World Bread Awards, and The Great Taste Awards. His passion for science led to his first book, Cinnamon Square - A Measured Approach, a unique recipe book focused on using precision measurement and techniques to help the home baker achieve consistency and greater confidence with their baking. His second book, Naturally Fermented Bread, explores his innovative approach to baking using botanical starters. He lives in Hertfordhsire, England.
INTRODUCTION
Your Botanical Baking Journey Begins Here
1. BAKING BOTANICALLY
An Overview of the Four Key Breadmaking Methods
An Overview of Fermentation and Its Health Benefits
A Step-by-Step Guide to Starting Your Botanical Fermentation
Important Equipment for Fermenting and Baking Botanically
The Importance of Hygiene
Key Ingredients For Baking Botanically
Varieties of Breadmaking Flours
Why the Autolyse Technique Is Used in Breadmaking
Botanical Baking Allows for Experimentation
2. BREADMAKING BASICS
Recipe Advice and Structure
Keeping Time
Correct Water Temperature for Bread Dough
The Slap-and-Fold Method of Kneading
The Windowpane Test
Retarding (Overnight Refrigeration)
How to Make Your Own Proving Box
How to Test Whether a Dough Is Fully Proved
Ways to Score Dough
Advice on Gas, Electric, and Convection Ovens
How to Create Steam in the Oven
How to Bake Oven Bottom Bread
Benefits of Using a Dutch Oven
How to Control the Flavor Strength of Your Sourdough
Benefits of Milling Your Own Grains
How to Add Porridge to a Dough
How to Make Healthy Botanical Drinks
3. BOTANICAL BREADS
The Floral Loaf
Cassiobury Farm Watercress Loaf
French Baguettes
Fig and Fennel Farmhouse Loaf
Root Vegetable Foodbank Loaf
Vine-Ripened Tomato and Basil Pizza
Posh Cucumber Burger Buns
Date and Walnut Loaf
Stilton and Raisin Loaf
Kalamata Olive Ciabatta
Rosemary, Sultana, and Rock Salt Focaccia
Beet and Lemon Loaf
4. BOTANICAL SWEET BUNS
Sicilian Lemon and Raisin Belgian Buns
Award-Winning Cinnamon Square Buns
Orange, Lemon, and Currants Chelsea Buns
Strawberry and Madagascar Vanilla Swiss Finger Buns
Currants, Sultanas, Cinnamon, Clove, and Nutmeg Hot Cross Buns
Currants, Sultanas, and Earl Grey Tea Cakes
Apple and Clove Buns
Orange and Madagascar Vanilla Panettone
Chocolate Orange Brioche
Fig and Hazelnut Star
Orange, Lemon, Licorice Stick, and Strega Liqueur Savarin and Rum Baba
Award-Winning Pecan and Raisin Ricky Sticky Buns
Williams Pear and Cardamom Buns
5. SOURDOUGH BREADS
Everyday Wheat Sourdough
Award-Winning Church Street Sour
Award-Winning Wheat and Rye Sourdough
100 percent Dark Rye Sourdough Boule
Lithuanian Keptinis con Sopracciglio
APPENDIX: EDIBLE AND POISONOUS FLOWERS
Words of Warning
Edible Flowers
Poisonous Flowers
Proteolytic Enzyme-Containing Foods
Glossary
Author Bio
Acknowledgments
Index
| Erscheinungsdatum | 14.10.2020 |
|---|---|
| Zusatzinfo | color photos |
| Sprache | englisch |
| Maße | 216 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Backen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche | |
| ISBN-10 | 1-63159-913-5 / 1631599135 |
| ISBN-13 | 978-1-63159-913-2 / 9781631599132 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
aus dem Bereich
