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Wendy Jo Peterson. Bread Making For Dummies
Bread Making For Dummies® To view this book's Cheat Sheet, simply go to www.dummies.com and search for “Bread Making For Dummies Cheat Sheet” in the Search box. Table of Contents
List of Illustrations
Guide
Pages
Introduction
About This Book
Foolish Assumptions
Icons Used in This Book
Beyond the Book
Where to Go from Here
Getting Started with Bread Making
Understanding the Basics of Bread Making
Donning Your Lab Coat: The Science of Bread
Gluten
Yeast
Salt
Heat
Taking the Guesswork out of Baking Bread
Digging into the Ingredients
Focusing on Flour
ALL YOU EVER WANTED TO KNOW ABOUT WHEAT
SPROUTING YOUR OWN GRAINS
Looking At Everything Else
Mastering Basic Bread-Making Techniques
Following Six Steps to Making Great Bread
Step 1: Measuring your ingredients
Step 2: Mixing the dough
Step 3: Letting it rise
HOW TO KNEAD DOUGH
Step 4: Punching and shaping the dough
Step 5: Proofing the dough
Step 6: Baking
BEYOND THE OVEN
Storing Bread
Uncovering the Secrets of Sourdough
THE SCIENCE OF FERMENTED BREADS
Growing a Starter
Day 1
Day 2
WHAT TO DO WITH YOUR DISCARD
Day 3
Days 4 through 11
KNOWING WHEN YOUR STARTER IS READY
Caring for a Starter
COPING WITH COMMON STARTER WOES
DRYING YOUR STARTER
Forming Your Dough
Step 1: Autolyzing
Step 2: Adding salt
Step 3: Bulk fermenting
Step 4: Shaping
Step 5: Cold proofing or second rise
Step 6: Scoring
Step 7: Baking
Step 8: Cooling
A TYPICAL BAKER’S SCHEDULE
Stocking Your Kitchen
Loading Up on the Tools of the Trade
Must-have tools
Optional tools
Stocking Your Kitchen
Dry goods
Refrigerated items
Fresh produce
Baking Scrumptious Breads
Bread Basics
Sourdough Breads
Savory Breads
Shaped Breads
MAKING HAMBURGER BUNS
Going Global
Sweet Treats
Hearty Stuffed Breads
VARIATIONS ON A THEME
Sourdough Discard Recipes
Dip It, Spread It, Top It
The Part of Tens
Ten Tips for Successful Bread Making
Use a Digital Scale
Use a Digital Thermometer
Use a Stand Mixer with a Dough Hook
Use the Right Flour
Use Less Flour
Pay Attention to the Weather
Use High-Quality Baking Pans
Experiment with Flours
Don’t Skip the Salt
Play with Different Baking Techniques
Ten (Or So) Common Sourdough Questions
Why Is My Bread Gummy?
Why Is My Loaf Flat?
How Do I Know if My Starter Is Ready?
What Do I Do If My Dough Is Too Sticky to Handle?
How Do I Tighten the Dough after Bulk Rising?
Why Is My Loaf So Dense?
How Do I Get Those Fancy “Ears” or Lifts in the Crust of My Sourdough?
Why Is My Bread Dense with Giant Holes?
Why Does My Bread Keep Burning on the Bottom?
Ten Trendy Sandwiches
Sweet Potato and Arugula
Mighty Mediterranean
Chicken and Pesto
Indian Spiced
California Club
Scandinavian Style
Greek Yogurt Tuna Sandwiches
Lamb Burgers
Spicy Shrimp
Breakfast Sandwich
Ten Ways to Upcycle Stale Bread
Sweet and Savory Bread Crumbs
Crunchy Croutons
Breakfast Strata
Panzanella
French Toast Casserole
Tropical Bread Pudding
Spinat Knödel (Spinach Bread Dumplings)
Summery Bruschetta
Savory Stuffing
Appendixes
Metric Conversion Guide
Grain Mill Guide
Glossary
Index. A
B
C
D
E
F
G
H
I
J
K
L
M
N
O
P
R
S
T
W
Y
About the Author
Dedication
Author’s Acknowledgments
WILEY END USER LICENSE AGREEMENT
Отрывок из книги
If you’ve recently found yourself curious about bread making, you’re not alone! The age-old ritual of mixing flour, water, and yeast to create a delicious loaf of bread is growing in popularity.
And it’s not surprising. Bread is part of the soul. In fact, some scientists believe bread making has been around for 30,000 years. From flatbreads to loaves, bread can easily be considered the most widely consumed food on Earth. Every culture has some type of bread as a staple in their diet.
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Before returning your jar to the refrigerator be sure to feed the starter using the same 1:1:1 ratio. Refrigerate until ready to use again.
The more you bake, the more vivacious your starter will be. Some bakers who have a healthy, well-used starter can leave theirs unfed (in the refrigerator) for a month between feedings. But with a brand-new starter, it’s important to feed weekly and keep your starter healthy.
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