Download e-book for kindle: 100 Great Breads by Paul Hollywood

By Paul Hollywood

Paul Hollywood provides the entire knowledge you want to bake scrumptious and weird breads.

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With practice you will eventually get quicker. Put the dough back in the bowl to rest for 1 hour. This is to allow the dough to relax and the yeast to activate. 5 cm/18 inches long and 1 cm/1⁄2 inch thick – use a little flour to stop the rolling pin from attaching itself to the dough. 5 cm/ 8 inches across at the top, round end. 5 cm/8 inches long and as thin as you can get them. ) To plait the dough, spread three strands in front of you and join them at the top. Cross the left one over the middle strand to the right and the right one over the middle strand to the left, then repeat until you have plaited the whole length.

See all Basic Breads BASIC BREADS This multi-flavoured and coloured bread is ideal for indecisive families – there are rolls of four flavours in each loaf. It’s great for dinner parties, too. The dough can be frozen when made, if not using immediately, and then defrosted overnight before baking. Multi-flavoured Bread 1⁄2 quantity Curried Naan Bread dough 1⁄2 quantity Date and Fig Bread dough 1⁄2 quantity Pepper and Onion Flowerpot Bread dough 1⁄2 quantity Stilton and Walnut Wholemeal Loaf dough For the toppings sesame seeds poppy seeds flour grated cheese Makes 3–4 loaves Line 2 baking trays.

Every oven has a character, especially in professional bakeries, and hot spots are common. Be aware of your oven as it may have these elusive hotspots; use them when baking and remember to turn your bread if the oven is a little hot at the back – the main reason for ovens being especially hot at the back is because over-impatient bakers look in the oven too often. Most of the recipes in this book need oven temperatures between 200°–220°C/400°–425°F/gas mark 6–7. This is more than enough heat to bake bread; most industrial bakeries bake at 250°C/475°F/gas mark 9+, the main reason being to keep moisture in the loaf.

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100 Great Breads by Paul Hollywood

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