Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At HomeAmerica's Test Kitchen In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home. Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread. |
Contents
| 5 | |
sandwich breads | 89 |
mastering size and shape | 129 |
the perfect crust | 180 |
the sweeter side | 223 |
TTTTTTTT | 285 |
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Common terms and phrases
15 minutes 30 minutes amount ball bottom bowl bread flour brush butter cheese combined completely continued cooking couche cover coverloosely with greased create crumb crust deflate develop doubled dough to lightly dry flour remains edge ends flavor flour mixture fold gently gluten golden brown greased plastic half hand heat oven inches Increase ingredients instant or rapid-rise keep key equipment knead let rise lightly floured counter loaf loaves low speed melted middle milk mixture ounces oven parchment piece pinch pizza Place plastic and let plastic wrap position prepared Press problem rack rapid-rise yeast recipe refrigerate remaining remove Repeat rest rimmed baking sheet rise rolls room temperature rotating round salt seam side serving shape slashes slowly add smooth solution sponge stand mixer stretch sugar tablespoons teaspoons tightly with plastic Transfer dough Turn wanted Whisk whole whole-wheat wire rack