Download Ebook Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home

Download Ebook Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home

Exactly how can? Do you assume that you don't need sufficient time to go for buying book Slow Dough: Real Bread: Bakers' Secrets For Making Amazing Long-rise Loaves At Home Never ever mind! Just sit on your seat. Open your kitchen appliance or computer system and be on-line. You could open or visit the link download that we supplied to get this Slow Dough: Real Bread: Bakers' Secrets For Making Amazing Long-rise Loaves At Home By in this manner, you could get the on-line e-book Slow Dough: Real Bread: Bakers' Secrets For Making Amazing Long-rise Loaves At Home Checking out guide Slow Dough: Real Bread: Bakers' Secrets For Making Amazing Long-rise Loaves At Home by on-line could be really done conveniently by conserving it in your computer as well as gizmo. So, you could proceed each time you have downtime.

Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home

Download Ebook Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home

Earn now the book entitled Slow Dough: Real Bread: Bakers' Secrets For Making Amazing Long-rise Loaves At Home to be your sources when mosting likely to review. It can be your new collection to not only display in your shelfs yet also be the one that could aid you fining the very best sources. As alike, publication is the home window to obtain on the planet as well as you can open up the globe easily. These wise words are actually aware of you, isn't it?

Well, among the initiatives to enhance the experience as well as knowledge is by reading. You understand, reading book, specifically, will certainly overview of know new point. When you aren't sure about what you intend to perform in your job, you could start by reading the book. When you are ashamed to ask for someone, you could have guide to review. Whatever guide is, it will constantly offer the kindness. To help you discover your brand-new effort, this Slow Dough: Real Bread: Bakers' Secrets For Making Amazing Long-rise Loaves At Home could be good.

When speeding up and promoting this book we are also so certain that you could acquire the lesson as well as knowledge quickly. Why? With your basic knowledge and ideas, your option to blend with the lessons provided by this publication is really fantastic. You could find the best option of just how today book in this lesson is acquired. And now, when you are really locate of this kind of publication subject, you can obtain the documents of guide in this rest.

For this reason, you can take Slow Dough: Real Bread: Bakers' Secrets For Making Amazing Long-rise Loaves At Home as one of your analysis materials today. Also you still have the other book; you could establish your readiness to truly get this meaningful book. It will certainly always give advantages from some sides. Reading this sort of publication also will guide you to have more experiences that others have not.

About the Author

Chris Young is Campaign Co-ordinator for The Real Bread Campaign, a charity project with a mission to promote additive-free bread. In addition to compiling this book, Chris edits the quarterly magazine True Loaf, and wrote Knead to Know, the campaign's first book. His work has appeared in publications including Spear's Magazine, The Real Food Cookbook and the London ethical food magazine, The Jellied Eel, which he also edits.

Read more

Product details

Hardcover: 176 pages

Publisher: Nourish (September 13, 2016)

Language: English

ISBN-10: 184899737X

ISBN-13: 978-1848997370

Product Dimensions:

7.7 x 0.8 x 10 inches

Shipping Weight: 1.4 pounds (View shipping rates and policies)

Average Customer Review:

4.2 out of 5 stars

16 customer reviews

Amazon Best Sellers Rank:

#529,216 in Books (See Top 100 in Books)

I have been baking bread for at least 30 years. Over the decades, I adopted new techniques, weighing ingredients instead of measuring by volume, using a high hydration, hot oven with plenty of steam. Along the way, my confidence grew, and I let the dough inform me regarding mixing and proofing and baking. I bake bread several times a week, and the night before bread day, I mix a preferment with very little yeast or activate my 20-year-old sourdough. Sometimes I enhance my daily dough with non-instant dry milk powder or olive oil; I incorporate grains for added texture.The basis for Slow Dough is excellent, and whether you are a newbie or experienced bread baker, you would do well to heed the authors introductory advice. This British book reminds me of Maggie Glezer's artisan bread book, a compilation of some of the best bread Baker's across the United States. The photographs of the finished breads are exquisite and definitely showcase bread as an art form. How attainable that is for the home baker with a conventional oven, I question. However, even if it is not realistic for the average home oven, home bakers can be inspired by the craft.Why then four stars and not five?1. The breadbook only contains a first level table of content with just the categories. There should be a listing of the individual bread recipes.2. Too many of the recipes are more esoteric than "real bread". For example, the sourdough recipes include spelt sourdough, fig and fennel sourdough, seaded wholemeal sourdough ( which requires kelp granules), roasted pumpkin sourdough ( which requires a particular type of crown prince winter squash). All this to say, I think the book would be a good addition to your bread library, but as a standalone it doesn't quite measure up.

Slow dough is an interesting compilation of recipes. Chris young is the editor but the book is made up of recipes from several bakers. This is a beautiful cookbook with great pictures, clear directions, and spectacular results. While the recipes call for fresh yeast on page 30 it explains how to convert. Since this is a British book it's really a good idea to read the entire introduction and how to make bread, However, with internet search engines it's also easy to find any terms or ingredients one might not be familiar with.The first 33 pages have all sorts of important information, I would not skip this and go straight into the recipes, even as an experienced bread maker.The recipes tell you who the author of the recipe is, a brief history or note about the bread, the ingredients, directions, and pictures.these breads are not the no knead kind, they are simply breads that use less yeast with a longer proof time to get that wonderful slow rise taste. Even white bread is overnight white, tasting so good as a simple toast. There is also a short chapter in the back with recipes for leftovers like bread soup and bread salad.

I found this book to be very practical, clear and helpful. Am so enjoying making my own sour dough bread, but now understand much more of the best practices to follow and why. Will have to get into some of the recipes too.

"Slow Dough Real Bread" is a product of Britain's Real Bread Campaign. It seems that the US is not alone in succumbing to production loaves full of sugar and preservatives. The Real Bread Campaign is trying to encourage home bakers to embrace real bread made slow. Author Chris Young has collected a number of eclectic, well-tested recipes from professional bakers and combined them with many of his own to inspire home bakers. In addition to bread, there are recipes for scones, pancakes, bread soup, pizza, etc.The main message is why rush it? Who cares if it takes say 18 hours between time you start and then time the loaf comes out of the oven? 90% of the time, the bread is doing the work and you are doing other things. So, why load up on yeast and sugar to reduce the total time to less than 2 hours?The bakers insist that slow fermentation makes for tastier loaves. While I would not dispute that, the real question is: how much tastier?I have been making bread once or twice a week for over 25 years. While the loaves I make today are better (more large, irregular holes, thicker crust, no sweeteners, less yeast), I still add yeast to my sourdough loaves. I just never believed my guys could do it on their own. I chose to make Ross Baxter's Multigrain Pain au Levain. This is a 2-day process, but the actual total hands-on time was less than an hour.First shocker: only 50 grams of starter for one loaf! I have been using 16 ounces or 454 grams for 3 loaves--about 3 times more plus 1 tsp. of yeast. Second, the pre-ferment seemed rather dry, but I resisted the temptation to add more water. The soaker was wetter--I thought my guys have a chance. Made up both and let them sit overnight, which worked out to be 12 hours. This morning, I made the dough (flour and water) and let it autolyse for an hour. Again, the dough seemed dry. This time, I could not resist adding a bit more water, reasoning that it is easier to incorporate more flour into wet dough later, then it is to incorporate water into a dry dough.An hour later, I mixed all three components together. I was heartened to see that the pre-ferment was not a rock and the soaker was wet. Maybe my 14-year old sourdough starter is up to the task!Three hours later, the dough had risen, but nothing like it would have had with a shot of yeast. I kept the faith, formed it into a ball and gave it another 30 minutes. Things were decidedly looking up now. I was encouraged. I reshaped the loaf, wet the top, rolled it in sunflower seeds and placed it seam-side up in a well-floured (the flour should fill all the seams) brotform (proving basket) per the recipe and let it rise for another 2 hours. Now the dicey part, getting the dough out of the basket and into my porcelain-clad cast iron casserole which was now very hot after being in the oven at 450 F. Decided to just dump it in my hand and into the casserole. It worked, but wasn't perfectly centered. Slashed the top and in it went. While I was concerned it might stick to the casserole, it slid right out.Here are pictures of the finished product:And how did it taste? Sweet, nutty, crunchy and totally satisfying. My best loaf ever.This is a superb book for anyone who wants to make great, to-die-for bread at home and improve their "flour arranging" skills, as the author says. One of its best features is that the recipes are well-tested, unlike some cookbooks. The recipes are based on metric weights, so for best results get a scale that reads in grams or tenths of an ounce (figure 28 grams to the ounce). While some recipes call for equipment not all home bakers have, like a proving basket, many do not, so don't be intimidated or discouraged. Pick a different recipe.

Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home PDF
Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home EPub
Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home Doc
Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home iBooks
Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home rtf
Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home Mobipocket
Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home Kindle

Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home PDF

Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home PDF

Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home PDF

Slow Dough: Real Bread: Bakers' secrets for making amazing long-rise loaves at home PDF