A Passion for Bread: Lessons from a Master Baker: 7 Steps to by Lionel Vatinet

By Lionel Vatinet

In this captivating and sensible cookbook, grasp Baker Lionel Vatinet stocks his wisdom and keenness for baking impossible to resist bread.

A ardour for Bread brings a grasp Baker's encyclopedic wisdom of bread, handed on from a protracted line of French artisan bakers, to the yankee domestic, with specified directions and dozens of step by step images.

It covers daily loaves like baguettes, ciabatta, and entire grain breads, in addition to loaves for particular events, together with Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A bankruptcy of delectable soup and sandwich recipes will motivate you to create the correct accompaniments.

The publication bargains an in depth creation to bread baking, sixty five recipes, and 350 full-color images.

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Extra resources for A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves

Sample text

Also it is usual to find that there are inspection doors down one side of the oven only. , that side of the oven will be cooler. 3 Baking of laminated cracker biscuits ‘Laminated’ means that the dough has been reduced to a thin sheet and this sheet has then been piled up into a number of layers, with or without the introduction of another material between the layers, and the pile has been further gauged to a final dough sheet for cutting. The term ‘gauging’ is used to mean the reduction of sheet thickness by rolling between a pair of rollers.

The baking conditions required for the two types of structure are very different and are determined by the formation of a different number and type of gas nuclei which are subsequently expanded by water vapour. The large nuclei in the cracker and puff types are derived from discontinuities in the dough produced by layers of fat or skins of drier dough resulting from lamination. Rapid heat input causes great expansion of these long flat nuclei (lenticels) which result in blistered and flaky structures.

Changes during baking (After Mowbray). 3 Expansion of these bubbles of gases as a result of increasing temperature which also increases the water vapour pressure within them. 4 Rupture and coalescence of some of these bubbles. 5 Loss of moisture from the product surface by evaporation followed by migration of moisture to the surface and continued loss to the oven atmosphere. 6 Increase in sugar solution concentration as the temperature rises. 7 Reduction in consistency of sugar solutions and fat with temperature rise.

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