Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home BakingWith this revolutionary home baking guide that makes the perfect gift for foodies and cooks, you can make your daily bread--and eat it too! |
Contents
1 | |
7 | |
13 | |
4 Tips and Techniques | 17 |
5 The Master Recipe | 25 |
6 Peasant Loaves | 45 |
7 Flatbreads and Pizzas | 133 |
8 Enriched Breads and Pastries | 179 |
239 | |
242 | |
Common terms and phrases
1-pound 40 minutes Allow to cool allow to rest baking stone ball a quarter-turn ball by stretching bottom bowl bread Brioche broiler tray brown brush butter cheese chocolate chopped close the oven container cookie sheet crust cup of hot directly dough with flour Dust the piece Dust the surface empty broiler tray flavor flour and cut flour and quickly four sides fresh greasing hot stone hot tap water interfere Italy kneading knife lidded not airtight loaf loaves middle minutes before baking olive oil onion oven door Parmigiano-Reggiano pepper pizza peel Place portion pound grapefruit-size preheat the oven prepared quickly close quickly shape rack recipe refrigerated dough rest and rise rise rolling room temperature rotating the ball round salt seeds serve shelf slicing Slide spoon sprinkle sticking stretching the surface sugar teaspoon wash wet hands you’re