New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists.
New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
Bryan Ford is a bread baker from New Orleans who is known for experimenting with baking techniques. Bryan infuses his passion for his Latin American culture into his recipes, which he shares on his Magnolia Network television series The Artisan’s Kitchen, his popular blog Artisan Bryan (artisanbryan.com), and Instagram (@artisanbryan). Viewed in over 100 countries, Ford is especially known for his sourdough pan de coco recipe, inspired by a traditional Honduran bread.
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Introduction Part I Sourdough Techniques Ch. 1 Tools, Ingredients, and Techniques • Tools • Ingredients • Techniques — Making and Maintaining Your Sourdough Starter — Building and Maintaining a Levain — Mixing Dough — Shaping Dough — Proofing Dough — Baking Bread
PART II Recipes Ch. 2 Rustic Breads • Pan Rustico (Country Bread) • Pan Integral (Whole-Wheat Bread) • Olive Oil and Sea Salt Tin Loaf • Coco Rugbrød • Toasty Seed Sour • Pan Gallego (Bread of Galicia) • Birote • Pan de Agua (Water Bread) • Plantain Sourdough • Rustic Olive and Parmesan Bread • Ciabatta • English Muffins • Pretzel Buns • New Orleans French Bread • Masa Pizza Crujiente (Crispy Pizza Dough) • Masa Pizza Integral (Whole-Grain Pizza Dough) • Masa Focaccia • Whole-Grain Pita Bread • Tortillas de Harina (Flour Tortillas)
Ch. 3 Enriched Sourdough Breads • Choco Pan de Coco • Honey Oat Tin Loaf • Bananas Foster Sourdough • Cinny Raisin Bagels • Pecan Praline Monkey Bread • Semitas de Yema • Challah • Whole-Grain Brioche Buns • Cuban Muffins • Jamaican Hard Dough • Mallorcas • Muffaletta Rolls • Pão de Queijo (Cheese Bread) • Pan de Café (Coffee Bread) • Queen Cake • Whole-Grain Pineapple Cream Beignets
Introduction Part I Sourdough Techniques Ch. 1 Tools, Ingredients, and Techniques • Tools • Ingredients • Techniques — Making and Maintaining Your Sourdough Starter — Building and Maintaining a Levain — Mixing Dough — Shaping Dough — Proofing Dough — Baking Bread
PART II Recipes Ch. 2 Rustic Breads • Pan Rustico (Country Bread) • Pan Integral (Whole-Wheat Bread) • Olive Oil and Sea Salt Tin Loaf • Coco Rugbrød • Toasty Seed Sour • Pan Gallego (Bread of Galicia) • Birote • Pan de Agua (Water Bread) • Plantain Sourdough • Rustic Olive and Parmesan Bread • Ciabatta • English Muffins • Pretzel Buns • New Orleans French Bread • Masa Pizza Crujiente (Crispy Pizza Dough) • Masa Pizza Integral (Whole-Grain Pizza Dough) • Masa Focaccia • Whole-Grain Pita Bread • Tortillas de Harina (Flour Tortillas)
Ch. 3 Enriched Sourdough Breads • Choco Pan de Coco • Honey Oat Tin Loaf • Bananas Foster Sourdough • Cinny Raisin Bagels • Pecan Praline Monkey Bread • Semitas de Yema • Challah • Whole-Grain Brioche Buns • Cuban Muffins • Jamaican Hard Dough • Mallorcas • Muffaletta Rolls • Pão de Queijo (Cheese Bread) • Pan de Café (Coffee Bread) • Queen Cake • Whole-Grain Pineapple Cream Beignets
Resources Acknowledgments About the Author Index
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