Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond

Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond

Ciril Hitz

Language: English

Pages: 176

ISBN: 159253564X

Format: PDF / Kindle (mobi) / ePub

Baking Artisan Breakfast Breads and Pastries offers illustrated recipes that cater to all breakfast needs: from muffins ready within the hour to more decadent treats, such as lemon brioche doughnuts and chocolate croissants. The formulas are generally progressive—the easier recipes are at the beginning and more complex ones are later. The step-by-step full-color process shots of techniques and inviting beauty shots of finished products coupled with clear directions will instill confidence in even the most novice baker. A short (20-30 minute) DVD accompanies the book, adding an invaluable level of instruction.















run down into a bowl through your fingers. You definitely need a cold egg and clean hand for this technique! And the moisture in eggs allows them to act as a binding agent and help retain moisture in the product, thereby extending the shelf life. Eggshells come in a natural rainbow of colors which differ depending on the variety of hen. 28 Baking Artisan Pastries and Breads 001-176_C52240.indd 28 7/14/09 7:22:18 PM (RAY) Text Job:06-12964 Title:RP-Baking Artisan Pastries and Breads

(table salt, iodized salt, kosher salt, sea salt, and so on) from a variety of sources (salt mines or from the sea). Salt is one of the fundamental four ingredients in bread (flour, water, and yeast being the other three) and helps control the rate of yeast fermentation and enzymatic activity by slowing it down. It also helps to strengthen gluten, making the dough less sticky and more cohesive. As a result, the dough is easier to handle and the final product has better volume and a finer crumb.

Lemon Curd can be made up to 3 days in advance. Lemon-Almond Glaze can be made a day ahead, and Lemon Cream is easily whipped up on baking day. If you plan ahead, the making of this doughnut is not as complicated as it may first appear. Serve it at formal weekend brunch or even as a dessert—it’s that spectacular! Procedure: Ingr edient M et r i c Wei g h t Vo l u m e Classic Brioche (page 100) 1 batch 1 batch 1 batch Lemon Curd (page 153) 1 batch 1 batch 1 batch Day before baking:

10-second intervals, stirring between heating sessions. Stop when the temperature is about 68˚F (20˚C). 2. Pour the liquids into the bowl of a 5-quart (5 L) stand mixer. Add the bread flour, instant yeast, sugar, salt, malt, and lemon zest. Mix at low speed until the dough comes together (cleanup stage). Scrape the dough down off the hook from time to time if necessary. 120 Baking Artisan Pastries and Breads 001-176_C52240.indd 120 7/15/09 8:50:01 AM (RAY) Text Job:06-12964 Title:RP-Baking

cranberry-orange scones, 70–71 creaming, 52, 158–159 croissants basic, 140–141 chocolate, 144–145 proofing problems, 166 three vs. two trifolds, 165 whole wheat ham and cheese, 142–143 crumb topping, ginger, 73 cutters, circle and biscuit, 45 D Danish, all-purpose, 136–139 dough, enriched defined, 99 mixing, 56–58, 60–61 optimum temperature for, 59 proofing, 64 recipes for, 100–129, 136–147 retarding, 64 shaping, 62–63 troubleshooting, 161–166 dough, laminated defined, 64, 131 pre-ferments,

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