Babette's Bread
Touchwood Editions (Verlag)
978-1-77151-410-1 (ISBN)
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From crusty baguettes to bubbly focaccias and robust sourdoughs, Babette’s Bread is a comprehensive and unpretentious guide to bread-making, with useful advice on how to make fresh homemade bread fit into even the busiest of schedules.
For Babette Kourelos, the happenstance baking of a humble cottage loaf completely changed the trajectory of her life, leading her away from a career in law to answer a different calling: bread. Before long she’d begun to fill orders from friends and neighbours. Seeking more comprehensive training, she undertook an apprenticeship with renowned French master baker Gerard Rubaud in the woods of Vermont. Bringing her newfound skills back to her native South Africa she opened a wildly successful bakery in Johannesburg’s Maboneng Precinct, which she operated until moving to Canada in 2020.
Babette’s Bread is an accessible primer dedicated to demystifying and simplifying this nourishing staple skill. In her introductory chapter, Babette guides home bakers through each stage of the bread-making process, from sourcing quality ingredients to fermentation, shaping, baking, and storing. She then moves into chapters on straight dough breads, pre-fermented, cold fermented, sourdough, sweet and enriched, rye, whole grain, steamed, and quick breads.
With her simple, unpretentious approach, Babette provides newbie and seasoned bakers everything they need to take back this affordable, soulful domestic practice. From a basic white sandwich loaf to, pizza dough, koulouri, challah, hot cross buns, stollen, beer bread, cornbread, pitas, bagels, pretzels, and buttermilk rusks—Babette’s Bread takes inspiration from around the world and offers a range of mouth-watering breads to try.
With more than 60 recipes, accompanied by photos of delectable loaves and sun-filled work spaces, and interspersed with anecdotes from Babette’s childhood, her apprenticeship in Vermont, and the day-to-day running of her bakery, this is a complete guide to fitting bread-making into your life.
Babette Kourelos is a baker and teacher currently based in Vancouver, BC. She apprenticed under the late French Master Baker Gerard Rubaud in Vermont and ran an artisan bread bakery and baking studio in Johannesburg (South Africa) for several years before moving to Canada in 2020. She has been a guest speaker at several Women in Business events and a judge at the World Bread Awards USA. You can find her online at babettesbread.com.
Preface
Introduction
Essential Bead-Baking Tools
Ingredients
Wheat Farming & Milling
Baking Steps
Straight Dough Breads (Direct Method)
Old-Fashioned Cottage Loaf with Spelt
The Government Loaf (Soft White Sandwich Bread)
Brown Sandwich Bread
Rustic Country Loaf
Rustic Flatbreads
Simple Milk Loaf
Pre-Fermented Breads
General Guidelines
Rustic Country Bread with Pâte
Fermentée
Kalamata Olive Breadsticks
Baguette with Poolish
Epi Baguette (Wheat Stalk Baguette or Ear of Wheat Bread)
Ciabatta with Biga
Cold Fermented Breads
Cold Fermented Focaccia
Fougasse
Pizza Dough
Koulouri (Greek Sesame Bread Rings)
Pot Bread (Potbrood)
Welcome to the Wild Yeast . . . Here There Be Microorganisms
Sourdough 101
Beginner’s Sourdough
Everyday Easy Eating Rye
The Apprentice Loaf
Gérard’s Sourdough (Pain au Levain)
Greek Village Bread (Horiatiko Psomi)
Sourdough Sandwich Bread
Sweet & Enriched Breads
Kitke (Challah)
Milk Bread
Hot Cross Buns
Raisin Bread with Cinnamon & Aniseed
Cinnamon Buns
Marzipan Stollen
Rye & Whole-Grain Breads
Simplest Whole-Grain or Rye Bread
Vollkornbrot (Whole-Kernel Bread)
Whole-Grain Seed Loaf
Beer bread (Inspired by Øllebrød)
The 33% Loaf
Oat & Honey Loaf
Rolls, Buns and Wraps
Pita Pockets & Gyro Pita Wraps
Portuguese Rolls (Papo Secos)
Mosbolletjies (Grape Must Buns)
Dinner Rolls, Burger Buns, & Hot Dog Rolls
BBQ Bread (Roosterkoek)
Boiled, Fried, & Steamed Breads
Montreal Bagels
Laugenstangen (Pretzel Rolls)
Dombolo (Traditional African Steamed Bread)
Vetkoek (Fried Bread)
Fried Dough Variations
Dad’s Pancakes (Pannekoek)
Quick Breads
Cornbread (Mieliebrood)
Scones
Wholemeal Soda Bread
Mandy’s Savoury Cheese & Herb Bread
Vegan Banana Bread
Breads for the Pantry
Oumie’s Buttermilk Rusks (Karringmelk Beskuit)
Bread Rusks
Grissini
Guilty Conscience Crackers
Bruna’s Egg Pasta
Old Bread
Skordalia (Greek Garlic & Bread Dip)
Mama Mou’s Garlic Bread
Gérard’s French Toast
BBQ Toasted Sandwiches (Braaibroodjies)
Gogo’s Turkey Stuffing
Breadcrumbs
Follow the Breadcrumbs
Final Thoughts and Recommendations
Acknowledgements
Further Reading
Index
Conversion Chart
| Erscheinungsdatum | 05.10.2024 |
|---|---|
| Zusatzinfo | Photographs and spot illustrations to describe step-by-step process of baking bread |
| Verlagsort | Victoria |
| Sprache | englisch |
| Maße | 184 x 254 mm |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
| Sachbuch/Ratgeber ► Essen / Trinken ► Backen | |
| Sachbuch/Ratgeber ► Essen / Trinken ► Länderküchen | |
| Sachbuch/Ratgeber ► Geschichte / Politik ► Regional- / Landesgeschichte | |
| ISBN-10 | 1-77151-410-8 / 1771514108 |
| ISBN-13 | 978-1-77151-410-1 / 9781771514101 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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