By Lionel Vatinet
In this captivating and functional 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 certain directions and dozens of step by step pictures.
It covers daily loaves like baguettes, ciabatta, and full grain breads, in addition to loaves for exact events, together with Beaujolais Bread, Jalapeño Cheddar Bread, and Lionel Vatinet's celebrated sourdough boule. A bankruptcy of delectable soup and sandwich recipes will encourage you to create the suitable accompaniments.
The ebook bargains a close advent to bread baking, sixty five recipes, and 350 full-color images.
Read or Download A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves PDF
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Additional resources for A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves
Put a candy ther- 2. Meanwhile, in a stand mixer using the whisk attachment, whisk the egg whites mometer in the sugar mixture and heat to 240°f without stirring. and salt at medium-high speed until frothy. 3. add the remaining 1 tablespoon of sugar to the egg whites and whisk until soft peaks form. turn the mixer off and let the egg whites sit until the sugar mixture comes up to temperature. 4. When the sugar mixture reaches 240°f, with the mixer at medium speed slowly drizzle the sugar mixture down the side of the bowl into the beaten egg whites.
11. Divide the batter evenly among the paper-lined cups. Make the top of the While the cupcakes are cooling, make the Chocolate frosting. batter as smooth as you can. 9. 10. Bake for 25 minutes. to finish the CupCAkes: allow the cupcakes to cool in the tins 12. use a small palette knife to spread for 10 minutes, then remove from the a swirl of Chocolate frosting on the tins and let cool completely on a wire cupcakes. rack. chocolAte FroSting 1 cup salted butter (2 sticks) 4 cups confectioners’ sugar 1/2 1/4 cup unsweetened cocoa powder cup plus 2 tablespoons heavy cream 2 teaspoons gf pure vanilla extract 1/2 1.
Frosting that’s not overpoweringly sweet. American Buttercream Swiss Buttercream What we often call a powdered sugar A single recipe—Poached Pearfection frosting is more properly known as Ameri- Cupcakes (page 235)—calls for Swiss can buttercream. It is made by creaming buttercream. Egg whites and sugar are together confectioners’ sugar and fat. We whisked together over a double boiler use butter and heavy cream for the fat and until they reach a temperature of 140°F finish it off with vanilla extract or other fla- (as with Italian buttercream, egg whites voring.
A Passion for Bread: Lessons from a Master Baker: 7 Steps to Making Perfect Loaves by Lionel Vatinet