Crust and Crumb: Master Formulas for Serious Bread Bakers

Crust and Crumb: Master Formulas for Serious Bread Bakers[PDF / Epub] ⚣ Crust and Crumb: Master Formulas for Serious Bread Bakers ✈ Peter Reinhart – Jobs-in-kingston.co.uk Discover the true heart and soul of bread in CRUST CRUMB, from whole wheat, sourdough, and rye to pita, focaccia, and naan In this classic cookbook, expert baker Peter Reinhart shows how to produce ph Discover the true heart and soul of bread Crumb: Master PDF Ç in CRUST CRUMB, from whole wheat, sourdough, and rye to pita, focaccia, and naan In this classic cookbook, expert baker Peter Reinhart shows how to produce phenomenal bread, explaining each step of the process in detail and giving you knowledge and confidence to create countless variations of your own Awards James Beard Award Winner. A little too wordy and complicated for my level of skill, but a great resource nevertheless I look forward to this author s next publication on gluten and wheat free breads. Not a book of bread recipes so much as an in depth discussion of baking several select formulas Includes a lot of very helpful background on the basics of bread making This is NOT a book for beginning bread bakers The formulas he doesn t call them recipes are complex, most of the simplest ones taking two days to make I m not sure this is a book I ll go back to again and again when I want to make bread rather than making it seem simpler, as I d hoped, it makes the task seem very complex Not a book of bread recipes so much as an in depth discussion of baking several select formulas Includes a lot of very helpful background on the basics of bread making This is NOT a book for beginning bread bakers The formulas he doesn t call them recipes are complex, most of the simplest ones taking two days to make I m not sure this is a book I ll go back to again and again when I want to make bread rather than making it seem simpler, as I d hoped, it makes the task seem very complex and time consuming but it has given me a much better grounding in the subject, which I can then use to make recipes from, well, other bread books Once you get past Reinhart s slow rise as metaphor, you may find his stuff hard going It took me several goes at this one to understand what else he had to teach me Finally, I think I get it Build your bread at the rate the yeast performs best, not at the rate you perform best You will make better bread and it will take you a really, really long time In some ways I prefer this to his later book, The Bread Baker s Apprentice For some similar recipes from both books, C C tends to havetips and background info on how the recipe was created In some ways I prefer this to his later book, The Bread Baker s Apprentice For some similar recipes from both books, CC tends to havetips and background info on how the recipe was created While I hesitate to include mr Reinhart as a historical figure in bread making or a radical pioneer in talk of bread philosophy as per his introduction , I found this an impressive book collecting both rustic kitchen terminology and the science of cooking specifications from the late 50s and 60s I found the marriage of these styles underplayed, a technique which adds an important dialog for a book on bread In this sense, the author did shine Though it takes a chef to proclaim this himse While I hesitate to include mr Reinhart as a historical figure in bread making or a radical pioneer in talk of bread philosophy as per his introduction , I found this an impressive book collecting both rustic kitchen terminology and the science of cooking specifications from the late 50s and 60s I found the marriage of these styles underplayed, a technique which adds an important dialog for a book on bread In this sense, the author did shine Though it takes a chef to proclaim this himself Nothing about this is an easy read It s small print and low contrast and dense, dense, dense in content Still, well worth the effort to chug through because there are very few questions about bread that can t be answered in these pages If you re easily intimidated by baking, might be better to look to one of thegeneral baking books Bagel recipe in here is worth price of admission alone. I ve been wanting to make our own bread for some time now Peter Reinhart hasin this book than I will need in this lifetime Not only did I learn about making all sorts of artisan bread, I thoroughly enjoyed Reinhard s stories. An earlier work, and well worth space on the shelf I miss the illustrations though. I like to read cookbooks and try to understand the science Enjoyed this one. June 2020 I can t remember exactly when I got this book out of the library I m pretty sure I did not read it cover to cover Formulas instead of recipes Oh please Prodigal use of plastic wrap and cooking spray Yikes Recommendation to use expensive parchment sheets instead of rolled parchment paper Just say no I have two main objections to the book that 1 by baking bread at home, we re supposed to have joined in some sort of Crusade, and 2 cooking spray and plastic have no business b June 2020 I can t remember exactly when I got this book out of the library I m pretty sure I did not read it cover to cover Formulas instead of recipes Oh please Prodigal use of plastic wrap and cooking spray Yikes Recommendation to use expensive parchment sheets instead of rolled parchment paper Just say no I have two main objections to the book that 1 by baking bread at home, we re supposed to have joined in some sort of Crusade, and 2 cooking spray and plastic have no business being habitually used for making bread Since that time a new paradigm, what I call the bread revolution, has been gradually manifesting itself in many forms The bread revolution was fought and won on all three fronts whole grain awareness, traditional methodology, and neotraditional creativity This book is an instruction manual for the home baker who want to heed the call to arms Evidence of the revolution is springing up like loaves out of a hot oven as new bakeries appear dailyand so on, and so on A New Paradigm, p5Rustic breads will also really impress your friends and family, converting those few stragglers who have not yet joined the bread revolutionRustic Breads, p47 The revolution of crust and crumb is close to being won and the public s hunger for real bread are all signs of victory M y hope is that the next wave in the bread revolution will find us well armed and prepared to lead and inspire future generations. Postscript Resources, p195 In the recipe for the Old Dough pre ferment, Reinhart says, mist the dough lightly with cooking spray Throughout the book, bread dough, pans, parchment paper are all to be lightly misted with cooking spray Cooking spray Is that some sort of armour for the revolutionaries Often the instructions are for the dough to be misted with cooking spray and then covered with plastic.Even for baguettes, there is the instruction to mist the top of the dough with cooking spray In 1993, The French government passed a law, Le D cret Pain, that states that traditional French bread must be made with only four ingredients wheat flour, water, salt and yeast The starter can contain some rye flour But nowhere is oil , butter , or cooking spray mentioned Call me a purist I just don t think that cooking spray belongs in the arsenal of the bread revolutionaries Art 2 Peuvent seuls tre mis en vente ou vendus sous la d nomination de pain de tradition fran aise , pain traditionnel fran ais , pain traditionnel de France ou sous une d nomination combinant ces termes les pains ne contenant aucun additif et r sultant de la cuisson d une p te qui pr sente les caract ristiques suivantes 1 Etre compos e exclusivement d un m lange de farines panifiables de bl , d eau potable et de sel de cuisine 2 Etre ferment e l aide de levure de panification Saccharomyces cerevisiae et de levain, au sens de l article 4 du pr sent D cret, ou de l un seulement de ces agents de fermentation alcoolique panaire 3 Eventuellement contenir, par rapport au poids total de farine mise en oeuvre une proportion maximale de a 2 p 100 de farine de f ves b 0,5 p 100 de farine de soja c 0,3 p 100 de farine de malt de bl. Art 4 Le levain est une p te compos e de farine de bl et de seigle ou de l un seulement de ces deux ingr dients, d eau potable ventuellement additionn e de sel et soumise une fermentation naturelle acidifiante, dont la fonction est d assurer la lev e de la p tesource cooksinfo.com french bread law 1993 To create steam in the oven, Reinhart also advocates spraying the walls with water This just feels like a recipe for disaster exploding oven light and or cracking oven window The recipes are probably fine as long as the needless cooking spray is omitted I just can t get past the fact that the measurements are in cups spoons and pounds ounces I sure hope that the newer bread revolutionaries insist on going metric There may well be some good tips in the book I do know there are a lot of people who swear by his recipes or formulae, if you prefer but I just can t get past the militant take up arms aspect.I think I wouldn t be so ticked off if Reinhart weren t so elitist and would just stick to standardized names for things as in stiff starter or buildup instead of barm starter instead of seed culture recipe instead of formula zero oil instead of cooking spray lid or damp tea towel instead of plastic wrap etc etc ad nauseum He seems to be wanting to keep the whole thing on the mystic level instead of admitting that pretty much anybody can bake great bread with very little effort and very few ingredients And zero cooking spray Just in case I forgot to mention that I confess that I m amazed that the book s title isn t Master Formulae for Serious Bread Bakers

Crust and Crumb: Master Formulas for Serious Bread Bakers
  • Paperback
  • 224 pages
  • Crust and Crumb: Master Formulas for Serious Bread Bakers
  • Peter Reinhart
  • English
  • 13 January 2017
  • 1580088023