Get Crust and Crumb: Master Formulas for Serious Bread Bakers PDF

By Peter Reinhart

ISBN-10: 1607741326

ISBN-13: 9781607741329

Observe the real center and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. during this vintage cookbook, specialist baker Peter Reinhart indicates find out how to produce extra special bread, explaining every one step of the method intimately and providing 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

Example text

Remove the plastic from the pan and bake the loaf until it is nicely browned and the internal temperature registers 190°F on an instant-read thermometer inserted in the center making sure it’s in the dough and not in the filling. Transfer the bread to a rack and let cool before slicing. 56 loaf breads 1 cup room temperature water 21 ⁄4 teaspoons active dry yeast 1 ⁄4 cup sugar 21 ⁄ 2 cups (111 ⁄4 ounces) bread flour, plus more as needed 1 ⁄ 2 cup smooth peanut butter 1 teaspoon kosher salt Nonstick baking spray 11 ⁄ 2 cups raspberry jam Oatmeal-cherry-walnut loaf This slightly sweet bread isn’t dessert-sweet.

Spray a 9 x 5-inch loaf pan with baking spray and transfer the dough to the pan. With lightly greased fingertips, spread the dough in the pan to even it out. 3. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end shut. Refrigerate the bread overnight or up to 24 hours before baking. On baking day 1. Remove the pan from the refrigerator and heat the oven to 350°F. 2. Remove the plastic and bake the bread until it is deep brown and the internal temperature reaches 195°F on an instant-read thermometer, about 55 minutes.

Continue rolling dough balls in the sugar to coat them completely before placing them in the pan. Scatter them haphazardly in the pan, but try to keep the overall height somewhat even. If you need more sugar to coat all the balls, add more. If there is sugar left over, you can sprinkle it on top of the loaf when you’re finished. 6. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end closed. Refrigerate overnight or up to 24 hours. On baking day 1. Take the pan out of the refrigerator and heat the oven to 325°F.

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


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