Читать книгу Wild Yeast - Mouni Abdelli - Страница 4

INTRODUCTION

1 BREADMAKING

FLOUR

WATER

SALT

TEMPERATURE

INGREDIENTS AND COLORS

2 UTENSILS

ELECTRIC SCALE

JARS

BOWLS

DOUGH MIXER

AIRTIGHT JARS OR BOXES

BANNETONS (PROOFING BASKETS)

BAKER’S COUCHE

BAKING DISHES

BAKING STONE OR PIZZA STONE

PASTRY CUTTER OR DOUGH SCRAPER

BREAD SCORER OR BLADE

SPRAY BOTTLE OR LAVA ROCKS

3 WILD YEAST STARTER, A USER’S GUIDE

FLOUR AND WATER

A MATTER OF HYDRATION

PREPARING YOUR LIQUID WILD YEAST STARTER

FRUIT YEAST

DAILY MAINTENANCE OF YOUR WILD YEAST STARTER

LONG-TERM STORAGE: DRIED WILD YEAST STARTER

4 DOUGH: THE KEY STEPS

PREMIXING AND AUTOLYSIS

ADDING THE STARTER

INCORPORATING THE SALT

FIRST RISE AND FOLDS

PRE-SHAPING AND RELAXATION

SHAPING

SECOND RISE

SCORING AND CUSTOMIZATION

BAKING

5 BREADS LEAVENED EXCLUSIVELY WITH WILD YEAST STARTER: RECIPES

THE BASIC RECIPE

FRUIT AND CHOCOLATE MUESLI BREAD

CHEESE, THYME, AND OLIVE BREAD

MULTI-SEED BARLEY BREAD

CIABATTA

ZUCCHINI-PARMESAN BREAD

SEMOLINA BREAD (WITH FRUIT YEAST)

CHALLAH

CARROT-PAPRIKA BREAD

PAVÉ LOAF WITH A HINT OF RYE

TURMERIC AND BLACK CUMIN BREAD

PROVENÇAL LOAF

TAHINI AND KAMUT^® FLOUR BREAD

WILD YEAST TORTILLAS

50/50 BREAD

OLD-FASHIONED MUSTARD BUNS

FLAXSEED BREAD

FOUR-GRAIN PRUNE BREAD

WHOLE-GRAIN PITA BREAD

SEEDED MILLED RYE BREAD

CHILLED AUTOLYSIS BAGUETTES

6 THERE’S MORE THAN JUST BREAD!

SOFT CARAMELIZED WAFFLES

DRIED APRICOT SEEDCAKE

ULTRA-SOFT PECAN BROWNIES

MINI JAM BRIOCHES

VIENNESE PASTRY DOUGH (FOR CROISSANTS, CHOCOLATE CROISSANTS, AND SWEET RAISIN ROLLS)

BASIC MUFFIN RECIPE

SHORT-CRUST PASTRY BASE (FOR PIES AND QUICHES)

FERMENTED PASTA

WILD YEAST DOUGHNUTS

PIZZA DOUGH

WHOLE-WHEAT ENGLISH MUFFINS

RED PESTO AND PARMESAN ROLLS

TROUBLESHOOTING: PROBLEMS AND SOLUTIONS

WHAT SHOULD I DO IF MY STARTER . . .

WHAT SHOULD I DO IF MY DOUGH . . .

WHAT SHOULD I DO IF MY BREAD . . .

HAPPY BAKING, MY FRIENDS!