베이킹/Starter Bread27 From making a starter to kneading and mixing Beginners' blog - a starter, from scratch2008, January 14 - 22:27 — SourDom What you will need Background Recipe Troubleshooting Looking after your starter Glossary References What you will need:White flour (preferably organic) Rye flour (preferably organic) Water (preferably filtered) A large clean jar or container (ideally transparent so that you can see what is happening) A spoon (to stir wit.. 2008. 3. 18. French Style Baking French Style BakingThe French are renowned for their artisan breads. By using the four basic ingredients of water, flour, yeast, and salt, the French have mastered the art of creating complex breads that vary widely, despite the fact that each loaf contains the same ingredients. French law dictates that for “French” style breads, only the four above-mentioned ingredients may be used, along with .. 2008. 3. 18. Make a poolish From what I have read the term poolish is a Frenchism for Polish, in honor of the Polish bakers who introduced the process to the French. This could be an urban legend for all I know. This poolish recipe calls for a mixture of equal parts water and flour plus a little yeast. The purpose of using a poolish, like using a biga, is to have a portion of the bread dough that has already undergone some.. 2008. 3. 18. Make a biga DiscussionThis is a recipe for biga, an Italian preferment, analogous to a poolish in French bread baking. As you read this biga recipe, you will note that a biga is made dryer than a poolish, and activates more slowly. I prefer to use a biga when I want to carry a preferment for a long time or when I'm making Italian bread. In usage, the two are equivalent; try them both and see which you prefe.. 2008. 3. 18. Artisan Bread Baking Discussion Artisan Bread Baking DiscussionI've been baking bread for over 25 years. I started, as do most bread bakers, baking a couple of simple loaves, using a recipe from who-knows-where. I progressed to one or two "real" bread books and worked through them. I collected recipes from whereever and tried my hand at many different breads. Along the way, after about 10 years, I realized that I liked bread m.. 2008. 3. 18. Direct and Indirect Methods of Bread Baking Direct and Indirect Methods of Bread BakingThe following information is adapted from a Molino SIMA recipe booklet, "Scienza e Technologia della Panificazione" by Giovanni Quaglia, and "Il Pane, Un'arte, Una Technologia", by Pierogiorgio Giorilli and Simona Lauri., The Direct MethodThe Direct Method is one in which all the ingredients are mixed in a single phase. Ordinarily, the amount of yeast i.. 2008. 3. 18. 이전 1 2 3 4 5 다음