Crust and Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

By Peter Reinhart

Detect the genuine middle and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. during this vintage cookbook, professional baker Peter Reinhart indicates the right way to produce exceptional bread, explaining each one step of the method intimately and supplying you with wisdom and self assurance to create numerous diversifications of your own.

 

 

 

 

 

 

 

 Awards1999 James Beard Award Winner

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Extra resources for Crust and Crumb: Master Formulas for Serious Bread Bakers

Sample text

The dough is hard and tough. The sheeter needs to be strong to handle such dough. Baking On the lightest possible wire band in the hottest possible oven. 5 to 4 minutes at 350, 300, 250 °C. The surface of the biscuit should be strongly blistered. This page intentionally left blank Recipes for hard doughs 51 The enrichment of water biscuits is given in Fig. 10, and of water biscuits shown in Fig. 11. 37 units). Ammonium bicarbonate is not used. 5 Secondary processes The dry structure of these products means that secondary processes are rarely used.

The supply of steam to increase the oven atmosphere ‘humidity’. The baking time for biscuits is usually less than 10 minutes so to obtain reproducible results it is important that the door of the warm oven is not open for too long for loading and that the head space (the distance between the dough piece and the top of the oven) is small. The temperature is displayed and the controls to the heating elements (electricity or gas) may be of the on/off type or modulated by a more sophisticated proportional controller.

Dough piece forming Rotary moulding. 2. Baking on a wire mesh band at temperatures of 240, 220, 200 °C for c 4 minutes. 4 Pretzel sticks (by extrusion) Recipe no. Type product 9 sticks flour, strong flour, weak cornflour malt extract 80 % dough fat amm. bic. 4 Enrichment of pretzel sticks recipes shown. 30 Recipes for hard doughs 41 Critical ingredients Flour, the protein content should be as shown and between batch uniformity is important. Mixing One stage. Disperse the yeast in some of the water and keep away from salt in the straight dough.

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