The Taste of Bread

Filename: the-taste-of-bread.pdf
ISBN: 9781475768091
Release Date: 2013-11-09
Number of pages: 207
Author: Raymond Calvel
Publisher: Springer Science & Business Media

Download and read online The Taste of Bread in PDF and EPUB At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.


The Taste of Bread

Filename: the-taste-of-bread.pdf
ISBN: 1475768117
Release Date: 2013-10-22
Number of pages: 207
Author: Raymond Calvel
Publisher: Springer

Download and read online The Taste of Bread in PDF and EPUB At last, Raymond Calvel's Le Gout du Pain is available in English, translated by Ronald Wirtz. Mr. Calvel is known throughout the world for his research on the production of quality French and European hearth breads. The Taste of Bread is a thorough guide to the elements and principles behind the production of good-tasting bread, including a broad variety of bread products as flavored breads, breadsticks, croissants, brioches, and other regional baked goods. Each important aspect of the process is covered: wheat and milling characteristics of breadmaking flour dough composition oxidation in the mixing process leavening and fermentation effects of dough division and formation baking and equipment storage The English edition provides notes and information specifically on the use of North American flours and includes recipes in both metric and US units. Enhanced with new black-and-white and color photography, The Taste of Bread will be a key resource for bakers and other culinary professionals and students who must understand the complex elements that yield quality breads.


A Taste of Bread

Filename: a-taste-of-bread.pdf
ISBN: 9781604778519
Release Date: 2008-03-01
Number of pages: 292
Author: Sheryl J. Avery
Publisher: Xulon Press

Download and read online A Taste of Bread in PDF and EPUB Shona Whey is young, beautiful, and vibrant. She appears the perfect picture of health. One warm and sunny day, Shona's sweet and energetic four-year-old son Nicoby mysteriously disappears from a local park. After her son's disappearance, the world Shona knew as bright and beautiful suddenly becomes a dark and desolate place as her life spirals deeper and deeper into torment, misery, and agony. In the midst of blinding pain, Shona encounters a stranger - Mrs. Grace Allay. The chance meeting gives Shona and her family reasons to hope and a welcome lifeline to cling to. The predestine encounter also allows the anguished young woman to finally leave her suffering behind and awake to a world full of incredulous wonders.and new beginnings! Sheryl J. Avery is a secondary teacher and a graduate student at Armstrong Atlantic State University. She presently resides in Georgia with her husband, daughter, and two sons.


A Taste of Challah

Filename: a-taste-of-challah.pdf
ISBN: 1583309225
Release Date: 2007-01-01
Number of pages: 201
Author: Tamar Ansh
Publisher: Feldheim Publishers

Download and read online A Taste of Challah in PDF and EPUB Brings the lost art of home challah and bread baking back to where it is meant to be - the home. More than just another cookbook, it contains everything one needs to know about the topic of challah and bread baking. Clear instructions, step-by-step full-color photos, numerous tips and sound advice guarantee that bread baking will come out perfect and tasty, every single time.


Global Gastronomic Adventures Presents A Real Taste of Bread Baking

Filename: global-gastronomic-adventures-presents-a-real-taste-of-bread-baking.pdf
ISBN:
Release Date: 2014-06-04
Number of pages:
Author: Gio Angelo
Publisher: Bull City Publishing

Download and read online Global Gastronomic Adventures Presents A Real Taste of Bread Baking in PDF and EPUB Bread has been part of our daily diet for centuries and it went from a simple, white bread to the variety we have today, from whole wheat to seed bread and even gluten-free or wheat-free bread. Even for our ancestors, bread was an important part of their diet and if we read the old books, we will find it mentioned there in a form or another. Nowadays, bread baking has turned into both and industry and an art, especially if you proud yourself to be making good quality bread, crusty on the outside and moist on the inside, fluffy and golden brown, with the best fragrance in the whole world. For me at least, that's what a good bread is and freshly made bread always makes me think about my childhood and those days when I sit with my grandma in the kitchen and she made bread, allowing me to help. For her it was a ritual and it has to be perfect in order to have a good bread, for me it was just a game which turned into a passion later on, but also a necessity when I couldn't find a bread to satisfy my taste on the market. Before giving you the recipes, bear in mind that making bread is not as hard as it looks and as long as you take into account a few tips, you can't go wrong. The first thing you have to know and never forget is that yeast is a living organism and it lives and expands only under certain conditions, especially temperature. When working with yeast, all your ingredients have to be warm, not hot nor cold, but warm enough, a bit higher than body temperature. If it's too hot, it will kill the yeast, if it's too cold, the yeast won't be able to feed and make the dough rise. As a baker, you learn a lot of things about this, but to sum it up in an easy to understand sentence, remember that all your ingredients, especially the liquid has to be warm enough for you to be able to hold your hand in there without burning nor having any kind of discomfort. Depending on the type of yeast used, you will have to either mix it into the flour first or let it bloom in liquid before adding the rest of the ingredients. Many recipes use a small quantity of sugar or other sweetener as well because yeast feeds on sugars then it releases carbon dioxide and make the dough rise. You will find in most recipes either vegetable oil or butter. Their main purpose is to make the dough richer, flavor it, but also preserve its moisture for a longer period of time. However, adding oil or butter also makes it more caloric. You can skip it, but don't be surprised to have a bread that dries out and crumbles easier. Recipes are made to be customized and no recipe is set in stone. And if there is one thing I learnt from this quest of finding the perfect bread, that is to never be afraid of the dough. Once it's risen, you can knead it and shape it as much as you want and start all over again if something goes wrong. So go ahead and experiment with the recipes found in the book, find your own favorite and have fun making it!


Come Taste the Bread

Filename: come-taste-the-bread.pdf
ISBN: 9781426756719
Release Date: 2012-01-01
Number of pages: 18
Author: Daphna Flegal
Publisher: Abingdon Press

Download and read online Come Taste the Bread in PDF and EPUB Offer your children a “taste” of The Last Supper with this retelling of the biblical story from the Gospel of Luke. Engaging pictures and simple text work together to tell the story in words children will understand. The storybook also includes helps for parents as they talk with their children about Communion. It is also used as the primary student resource for leader's using the Touch the Water, Taste the Bread Ages 4-8 CD-ROM.


Bread Wine Chocolate

Filename: bread-wine-chocolate.pdf
ISBN: 9780062221544
Release Date: 2015-11-10
Number of pages: 352
Author: Simran Sethi
Publisher: HarperCollins

Download and read online Bread Wine Chocolate in PDF and EPUB Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response to sweet, salty, bitter, or sour is deeply personal, combining our individual biological characteristics, personal preferences, and emotional connections. Bread, Wine, Chocolate illuminates not only what it means to recognize the importance of the foods we love, but also what it means to lose them. Award-winning journalist Simran Sethi reveals how the foods we enjoy are endangered by genetic erosion—a slow and steady loss of diversity in what we grow and eat. In America today, food often looks and tastes the same, whether at a San Francisco farmers market or at a Midwestern potluck. Shockingly, 95% of the world’s calories now come from only thirty species. Though supermarkets seem to be stocked with endless options, the differences between products are superficial, primarily in flavor and brand. Sethi draws on interviews with scientists, farmers, chefs, vintners, beer brewers, coffee roasters and others with firsthand knowledge of our food to reveal the multiple and interconnected reasons for this loss, and its consequences for our health, traditions, and culture. She travels to Ethiopian coffee forests, British yeast culture labs, and Ecuadoran cocoa plantations collecting fascinating stories that will inspire readers to eat more consciously and purposefully, better understand familiar and new foods, and learn what it takes to save the tastes that connect us with the world around us.


Bread Making

Filename: bread-making.pdf
ISBN: 0849317622
Release Date: 2003-09-17
Number of pages: 500
Author: Stanley P Cauvain
Publisher: CRC Press

Download and read online Bread Making in PDF and EPUB Edited by one of the world's leading authorities in the field, Bread Making: Improving Quality reviews key recent research on the ingredients determining bread characteristics. The text discusses what this information means for improved process control and a better, more consistent product. After an introductory review, Part 1 discusses such concepts as the structure and quality of wheat and flour, and methods for measuring quality. Part 2 covers dough formation and its impact on bread's structure and properties. This includes such concepts as foam formation and bread aeration, key ingredients, improving taste and nutritional properties, and the prevention of moulds and mycotoxin contamination.


Bread Alone Bold Fresh

Filename: bread-alone-bold-fresh.pdf
ISBN: 9780688092610
Release Date: 1993-11-19
Number of pages: 336
Author: Daniel Leader
Publisher: Harper Collins

Download and read online Bread Alone Bold Fresh in PDF and EPUB "Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world. In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations. These are some of the breads and techniques you will master: In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference. Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations. Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night. You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough—how it is made, how it is maintained, and how to get the best flavor from it—Leader demystifies it and makes it accessible to you. Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served. The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user-friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to Pain au Levain with Pecans and Dried Cherries, the "Family of Traditional Pain au Levain" includes some of the best loaves baked around the world. A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home. The purpose of an organic certifier—find out how and why one farmer becomes dedicated to his role as land steward. Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in "A Family of Breads Inspired by Traditional French and Italian Breads." Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf. Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must-have for bread lovers everywhere.


Brilliant Bread

Filename: brilliant-bread.pdf
ISBN: 9781448176694
Release Date: 2013-08-29
Number of pages: 224
Author: James Morton
Publisher: Random House

Download and read online Brilliant Bread in PDF and EPUB Winner of the 2014 Guild of Food Writers Award for Cookery Book of the Year. James Morton was surely the people's favourite to win 2012's Great British Bake Off series - with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast - you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.


Williams Sonoma Collection Bread

Filename: williams-sonoma-collection-bread.pdf
ISBN: 9780743228374
Release Date: 2002-11-14
Number of pages: 120
Author: Beth Hensperger
Publisher: Simon and Schuster

Download and read online Williams Sonoma Collection Bread in PDF and EPUB The second group of books should prove just as successful. Coming this fall, "Bread" is an eye-catching volume that showcases the "staff of life" in glorious color photos and simple-to-follow recipes.


The Bread Bible

Filename: the-bread-bible.pdf
ISBN: 9780393057942
Release Date: 2003-10-17
Number of pages: 640
Author: Rose Levy Beranbaum
Publisher: W. W. Norton & Company

Download and read online The Bread Bible in PDF and EPUB Presents a collection of baked bread recipes; outlines key baking techniques; and offers complementary information on ingredients, equipment, and baking chemistry.


Simply Good Bread

Filename: simply-good-bread.pdf
ISBN: 9781849838696
Release Date: 2011-09-15
Number of pages: 176
Author: Peter Sidwell
Publisher: Simon and Schuster

Download and read online Simply Good Bread in PDF and EPUB Nothing beats the smell and taste of freshly baked bread and Peter Sidwell has created over 50 delicious, easy-to-follow recipes for baking loaves using either conventional methods or a bread-maker. Simply Good Breadis packed with dozens of ideas to suit every mealtime and occasion: you'll find everyday breads such as French Onion Bread to make a simple lunch really special; Sun-dried Tomato and Thyme Loaf that's perfect for a dinner party; and Peter's favourite Cumbrian Whigg Bread - great for family picnics. With this book you too can enjoy the wholesome goodness and versatility of home-made bread.


Tartine Bread

Filename: tartine-bread.pdf
ISBN: 9781452100289
Release Date: 2013-10-29
Number of pages: 304
Author: Chad Robertson
Publisher: Chronicle Books

Download and read online Tartine Bread in PDF and EPUB For the home or professional bread-maker, this is the book . It comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.


Beard On Bread

Filename: beard-on-bread.pdf
ISBN: 9780307790552
Release Date: 2011-10-12
Number of pages: 256
Author: James Beard
Publisher: Knopf

Download and read online Beard On Bread in PDF and EPUB The bestselling, classic book on baking bread, from the “Dean of American Gastronomy”—featuring his 100 favorite recipes and variations. From Buttermilk White Bread to Whole-Meal Bread with Potatoes, and from Challah to Crumpets, Beard brings together recipes from across America and around the world. Including a 12-point list of remedies for improving one’s loaf, and a wonderful variety of different types of bread to bake—plain, whole-meal, and sweetened breads, batter breads, baking powder and soda breads, rolls, flat breads, filled breads, fried breads, and more—this is the only book the home baker needs in order to master the art of making bread.