Download e-book for iPad: In Search of the Perfect Loaf: A Home Baker's Odyssey by Samuel Fromartz

By Samuel Fromartz

ISBN-10: 0698170253

ISBN-13: 9780698170254

NAMED the most effective nutrients BOOKS OF 2014 through THE ATLANTIC AND nationwide GEOGRAPHIC

"If you're keen on nice bread, you will adore this ebook! From Paris, to Berlin, to Marienthal, Kansas, we persist with Sam on his quest as he stocks his love for bread and the ‘baking secrets’ he realized alongside the way."
–Daniel chief, founding father of Bread by myself Bakery and writer of Bread Alone

"This attention-grabbing, superbly written memoir unearths Sam Fromartz as that infrequent breed of prepare dinner: craftsman, historian and scientist all in one."
–Alice Waters, chef/owner of Chez Panisse and writer of The paintings of easy Food

In 2009, journalist Samuel Fromartz was once provided the task of a life-time: to commute to France to paintings in a boulangerie. So begun his quest to hone not only his do-it-yourself baguette—which later beat out expert bakeries to win the “Best Baguette of D.C.”—but his wisdom of bread, from seed to table.

For the following 4 years, Fromartz traveled around the usa and Europe, perfecting his sourdough in California, his complete grain rye in Berlin, and his nation wheat within the South of France. alongside the best way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everybody in among, studying in regards to the historical past of breadmaking, the technology of fermentation, and extra. the result's an informative but own account of bread and breadbaking, entire with unique recipes, advice, and lovely photographs.

Entertaining and encouraging, this e-book should be a touchstone for a brand new iteration of bakers and a must-read for someone who desires to take a deeper examine this deceptively usual, enormously scrumptious staple: hand-crafted bread.

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4Setacciate sul composto la farina e la fecola con il lievito e il sale. 6Mescolate bene l’impasto, poi versatelo nello stampo imburrato e infarinato. • Cuocete la ciambellona a 170° per 28/30 minuti. Quando sarà cotta (infilate uno stecchino al centro del dolce ed estraetelo: se è asciutto la ciambella è cotta), sfornatela e sformatela sulla gratella. Servitela cosparsa con zucchero a velo. ciambella con yogurt ai frutti di bosco Preparazione 25 minuti • Cottura 40 minuti • Stampo da ciambella Ø 24 cm • Per 10 fette Ingredienti • 270 g di farina • 100 g di fecola di patate • 170 g di burro • 220 g di zucchero • 5 uova • 325 g di yogurt ai frutti di bosco • 1 bustina di lievito • 1 pizzico di sale • 1 bustina di vanillina decorazione: • zucchero a velo Preparazione • Montate il burro con lo zucchero (meno un cucchiaio) e la vanillina.

Sempre montando versate poco alla volta le uova. Setacciate sul composto le farine con il lievito e il sale. 4Completate con i canditi infarinati, mescolateli all’impasto e versatelo nello stampo imburrato e infarinato. 5Con il dorso di un cucchiaio livellate la superficie del dolce e infornate a 180° per 50 minuti. Sfornate e sformate il plum cake sulla gratella a raffreddare. 6 Decorazione: pennellate la superficie del plum cake con la gelatina di albicocche calda e cospargetela con la granella di pistacchi.

Sfornate la torta, sformatela e lasciatela raffreddare prima di spolverizzarla con lo zucchero a velo. torta good morning al maraschino Preparazione 25 minuti • Cottura 30 minuti • Stampo Ø 18 cm • Per 8 fette Ingredienti • 150 g di burro • 150 g di zucchero a velo • 2 uova • 80 g di farina • 80 g di fecola di patate • 3 g di lievito in polvere • 2 cucchiai di maraschino decorazione: • zucchero a velo Preparazione 1Lasciate il burro a temperatura ambiente, poi con una frusta elettrica montatelo.

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In Search of the Perfect Loaf: A Home Baker's Odyssey by Samuel Fromartz

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