The Art of Baking Bread: What You Really Need to Know to Make Great Bread PDF
Preview The Art of Baking Bread: What You Really Need to Know to Make Great Bread
THE ART OF Baking Bread THE ART OF Baking Bread What You Really Need to Know to Make Great Bread BY Matt Pellegrini Skyhorse Publishing Copyright © 2012 by Matthew A. Pellegrini All Rights Reserved. No part of this book may be reproduced in any manner without the express written consent of the publisher, except in the case of brief excerpts in critical reviews or articles. All inquiries should be addressed to Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018. Skyhorse Publishing books may be purchased in bulk at special discounts for sales promotion, corporate gifts, fund-raising, or educational purposes. Special editions can also be created to specifications. For details, contact the Special Sales Department, Skyhorse Publishing, 307 West 36th Street, 11th Floor, New York, NY 10018 or [email protected]. Skyhorse® and Skyhorse Publishing® are registered trademarks of Skyhorse Publishing, Inc.®, a Delaware corporation. Visit our website at www.skyhorsepublishing.com. 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication Data is available on file. ISBN: 978-1-61608-537-7 Printed in China T o my bread tasters: Mom, Andy, Jill, Mary, Sally, Dan, Brandy, Ally, Appie, and Momo (as long as the bread had butter on it). I hope it wasn’t too much trouble. CONTENTS Introduction Section One: INGREDIENTS AND EQUIPMENT Ingredients Eqiupment Section Two: TECHNIQUES The Eight Essential Steps of Bread Baking Step One: Preparing Your Mise en Place Step Two: Mixing Ingredients Step Three: Kneading Step Four: Bulk Fermentation Step Five: Preshaping and Resting Step Six: Final Shaping Step Seven: Proofing Step Eight: Baking and Cooling Section Three: RECIPES Straight Dough Prefermented Dough Enriched Dough Sourdough Conclusion Resource Guide Index About the Author Introduction T he goal of this book is simple: I want everyone with the desire to bake bread to be able to read the instructions contained within and create a bakery-quality loaf of bread on your first try—no matter if this is the first or fiftieth attempt at doing so. I fully appreciate the monumental challenge inherent in this objective; however, at the same time, I recognize that this goal is wholly achievable so long as one key ingredient is present: detailed, step-by-step instructions with plenty of photos that describe and depict not only what to do but what you should be thinking about, anticipating, smelling, feeling, and ultimately, tasting as you bake great bread. My conviction for creating this book arose because of what I encountered during my pursuit to create the best of the best pain di mie, baguettes, ciabatta, focaccia, brioche, and challah, along with many others varieties of bread. I had read the classics, which are nothing less than an absolute necessity for any baker aspiring to advance her skills. But aside from that, those same books are almost universally geared toward individuals with an already existing base of knowledge. And all too often the descriptions and instructions, along with a general lack of photos and other visuals that make life for the beginner easier, left out certain steps or explanations that play an enormous role in the baking process for the beginner. For the new student, these often overlooked and underdiscussed steps are, in fact, some of the most important to a complete understanding of the topic or discipline at hand.
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