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Very good bread : the science of dough and the art of making bread at home
\"To Melissa Weller, bread is: transformative, it's the foundation for meals all over the world, it's an elemental ritual that leads to mouthwatering results, and it's inspirational - the taste of the perfect brioche, and Weller's obsession with perfecting it, made her fall in love with baking. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest quality breads. Because she worked as a chemical engineer before becoming a baker, Weller knows that baking is about precision and science, but it doesn't have to be difficult! With detailed, accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. In these pages, Weller tells you how to create a simple baking schedule that fits into your routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. She also shares tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding. Here too are also extended recipes for bread-based meals, like the Everything Bagel Tuna Crunch, Tortillas with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With over 70 recipes, this is the essential book for making bread so delicious that it earns a place at the center of the table. Included are sections and recipes such as: *Bagels (Sourdough, Everything, Salt+Peppter, Pumpernickel Raisin, and more) and spreads to go with them *Flatbreads *Sourdough Loaves *Petits Pains *Rolls and Sandwich Buns *Baguettes and Ciabatta* Pizza and Focaccia\"-- Provided by publisher.
BOOK
Britannica Editor and Assistant Chef Michele Metych prepares classic Irish soda bread
Ireland Cooking Soda Bread. Video features EB editor and assistant chef, Michele Metych. While preparing classic Irish Soda Bread, Michele dives into the history of Irish soda bread and its importance to Irish culture.
Streaming Video
Bread : a global history
This work provides an approachable introduction to the history and the many forms that bread takes throughout the world. It provides an analysis of the different components of bread such as crust and crumb, to enable readers to better understand the breads they buy.
Book
Illinniq. Season 6, Episode 1, Bannock making
Host: Myna Ishulutak - The season 6 premiere episode begins in Pangnirtung where Myna's family lives. It's always been a pleasure for her to come back here and experience a life style that is so different from Iqaluit's. When she gets there, she always first visits her family and great friend, Meeka, a revered Elder, educator and a healer. Myna asks Meeka to show the different ways to make bannock for the Ilinniq audience. It can be fried or baked either in the oven or with the qulliq using seal oil or Crisco oil. When Myna gets to Iqaluit she asks people from the Kitikmeot region to show her how they prepare bannock. Themes: bannock making, regional cultural diversity, evolution and how to adapt to new ways. Locations: Pangnirtung and Iqaluit, Nunavut, Canada.
Streaming Video
Bannock
Darryl Nepinak documents his mother as she teaches him and shares stories of how she learned how to make Bannock. A step by step way of teaching others about what Bannock is and how to make it.
Streaming Video
Gluten-free artisan bread in five minutes a day : the baking revolution continues with 90 new, delicious, and easy recipes made with gluten-free flours
\"Jeff Hertzberg and Zoë François have returned to their test kitchens to build on the popular gluten-free recipes that appeared in their earlier titles for an entirely gluten-free bread cookbook. [The book] extends their revolutionary stored-dough method to yeasted and unleavened breads made without wheat, barley, or rye. With more than 60 recipes--as well as 100 black-and-white instructional photos and 40 ... color images--the authors adopt the rich palette of world breads to their unique method\"-- Provided by publisher.
Book
Good bread is back
In Good Bread Is Back , historian and leading French bread expert Steven Laurence Kaplan takes readers into aromatic Parisian bakeries as he explains how good bread began to reappear in France in the 1990s, following almost a century of decline in quality. Kaplan describes how, while bread comprised the bulk of the French diet during the eighteenth century, by the twentieth, per capita consumption had dropped off precipitously. This was largely due to social and economic modernization and the availability of a wider choice of foods. But part of the problem was that the bread did not taste good. In a culture in which bread is sacrosanct, bad bread was more than a gastronomical disappointment; it was a threat to France's sense of itself. By the mid-1990s bakers rallied, and bread officially designated as "bread of the French tradition" was in demand throughout Paris. Kaplan meticulously describes good bread's ideal crust and crumb (interior), mouth feel, aroma, and taste. He discusses the breadmaking process in extraordinary detail, from the ingredients to the kneading, shaping, and baking, and even the sound bread should make when it comes out of the oven. Kaplan does more than tell the story of the revival of good bread in France. He makes the reader see, smell, taste, feel, and even hear why it is so very wonderful that good bread is back.
eBook
Crumb : show the dough who's boss
\"Bread can be open and airy or compact and dense-it's all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking.\"--Provided by publisher.
Book
Great Whole Grain Breads
With more than 250 sweet-and-savory recipes, easy-to-follow, step-by-step techniques for mixing and kneading, and special hints for working with whole grains, Great Whole Grain Breads should find a place in every baker’s kitchen.
eBook