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Naturally Fermented Bread : How to Use Yeast Water Starters to Bake Wholesome Loaves and Sweet Fermented Buns.
- Format:
- Book
- Author/Creator:
- Barker, Paul.
- Language:
- English
- Subjects (All):
- Bread.
- Baking.
- Fermentation.
- Genre:
- Cookbooks.
- Physical Description:
- 1 online resource (147 pages)
- Edition:
- 1st ed.
- Other Title:
- Naturally Fermented Bread
- Place of Publication:
- Minneapolis : Quarto Publishing Group USA, 2020.
- Summary:
- From award-winning baker Paul Barker, Naturally Fermented Bread introduces the principles of yeast-water baking, including recipes for nutritious, delicious sweet and savory bakes.
- Contents:
- Cover
- Half Title
- Title
- Copyright
- CONTENTS
- INTRODUCTION Your Botanical Baking Journey Begins Here
- 1. BAKING BOTANICALLY
- An Overview of the Four Key Breadmaking Methods
- An Overview of Fermentation and Its Health Benefits
- A Step-by-Step Guide to Starting Your Botanical Fermentation
- Important Equipment for Fermenting and Baking Botanically
- The Importance of Hygiene
- Key Ingredients For Baking Botanically
- Varieties of Breadmaking Flours
- Why the Autolyse Technique Is Used in Breadmaking
- Botanical Baking Allows for Experimentation
- 2. BREADMAKING BASICS
- Recipe Advice and Structure
- Keeping Time
- Correct Water Temperature for Bread Dough
- The Slap-and-Fold Method of Kneading
- The Windowpane Test
- Retarding (Overnight Refrigeration)
- How to Make Your Own Proving Box
- How to Test Whether a Dough Is Fully Proved
- Ways to Score Dough
- Advice on Gas, Electric, and Convection Ovens
- How to Create Steam in the Oven
- How to Bake Oven Bottom Bread
- Benefits of Using a Dutch Oven
- How to Control the Flavor Strength of Your Sourdough
- Benefits of Milling Your Own Grains
- How to Add Porridge to a Dough
- How to Make Healthy Botanical Drinks
- 3. BOTANICAL BREADS
- The Floral Loaf
- Cassiobury Farm Watercress Loaf
- French Baguettes
- Fig and Fennel Farmhouse Loaf
- Root Vegetable Foodbank Loaf
- Vine-Ripened Tomato and Basil Pizza
- Posh Cucumber Burger Buns
- Date and Walnut Loaf
- Stilton and Raisin Loaf
- Kalamata Olive Ciabatta
- Rosemary, Sultana, and Rock Salt Focaccia
- Beet and Lemon Loaf
- 4. BOTANICAL SWEET BUNS
- Sicilian Lemon and Raisin Belgian Buns
- Award-Winning Cinnamon Square Buns
- Orange, Lemon, and Currants Chelsea Buns
- Strawberry and Madagascar Vanilla Swiss Finger Buns
- Currants, Sultanas, Cinnamon, Clove, and Nutmeg Hot Cross Buns.
- Currants, Sultanas, and Earl Grey Tea Cakes
- Apple and Clove Buns
- Orange and Madagascar Vanilla Panettone
- Chocolate Orange Brioche
- Fig and Hazelnut Star
- Orange, Lemon, Licorice Stick, and Strega Liqueur Savarin and Rum Baba
- Award-Winning Pecan and Raisin Ricky Sticky Buns
- Williams Pear and Cardamom Buns
- 5. SOURDOUGH BREADS
- Everyday Wheat Sourdough
- Award-Winning Church Street Sour
- A ward-Winning Wheat and Rye Sourdough
- 100 percent Dark Rye Sourdough Boule
- Lithuanian Keptinis con Sopracciglio
- APPENDIX: EDIBLE AND POISONOUS FLOWERS
- Words of Warning
- Edible Flowers
- Poisonous Flowers
- Proteolytic Enzyme-Containing Foods
- Glossary
- Author Bio
- Acknowledgments
- Index.
- Notes:
- Description based on publisher supplied metadata and other sources.
- ISBN:
- 9781631599149
- 1631599143
- OCLC:
- 1202477047
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