By Ciril Hitz
Baking Artisan Breakfast Breads and Pastries bargains illustrated recipes that cater to all breakfast wishes: from brownies prepared in the hour to extra decadent treats, similar to lemon brioche doughnuts and chocolate croissants. The formulation are usually progressive—the more uncomplicated recipes are before everything and extra complicated ones are later. The step by step full-color approach pictures of thoughts and welcoming attractiveness photographs of entire items coupled with transparent instructions will instill self assurance in even the main beginner baker.
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Additional info for Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond
This is prefer- is stopping you from giving it a try. Charlie Van ably accomplished in a stand mixer, but can Over’s The Best Bread Ever is a comprehensive also be done by hand if you are both ambitious book to making bread using a food processor and and patient (and strong arm muscles don’t hurt, I recommend using it as a resource if you are par- either). Some people like to mix their dough in a ticularly interested in this technique. food processor. Although these specific formulas Mixing a yeasted dough in a stand mixer conveniently produces a good dough with little physical effort.
Remedy the situation. If the dough is below 75˚F In the baker’s perfect world, the tempera- (26˚C), then you can help move things along by ture of the dough should be between 75˚ and placing the dough in a warmer spot, for example 78˚F (24˚ and 26˚C) when it is removed from the near a sunny window or in the oven with the light mixer. This is the optimum temperature for fer- on. If the dough is much warmer, be prepared for mentation to occur. The temperature should be the dough to “move” or rise faster than the timing measured with either a digital or standard probe indicated in the formulas.
In the end, and scientiﬁc approach to mixing dough. proper gluten development trumps temperature; if Personally, I prefer to adjust only the tempera- the gluten development seems right but the dough ture of the water (it’s easy to make the water from a is not within the ideal temperature range, I make faucet hotter or colder) and ﬁgure that both the ﬂour adjustments in bulk fermentation times. indd 59 6/25/09 6:31:19 PM (RAY) Text Job:06-12964 Title:RP-Baking Artisan Pastries and Breads #175 DTP:119 Page:59 A Mixing an Enriched Dough DVD CONTENT Many of the yeasted formulas in this book are enriched doughs, meaning that they have some type of fat-enriched ingredient incorporated into them, such as butter, oil, or eggs.