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Author : Ann Wiseman
Publisher :
ISBN 13 : 9780912238746
Total Pages : 96 pages
Book Rating : 4.2/5 (387 download)
Download or read book Bread Sculpture written by Ann Wiseman and published by . This book was released on 1975 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Instructions & diagrams for making twenty-two imaginative sculptures from innovative bread doughs.
Author : Ann Wiseman
Publisher :
ISBN 13 : 9780912238722
Total Pages : 96 pages
Book Rating : 4.2/5 (387 download)
Download or read book Bread Sculpture written by Ann Wiseman and published by . This book was released on 1975 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: Instructions & diagrams for making twenty-two imaginative sculptures from innovative bread doughs.
Author :
Publisher :
ISBN 13 : 9789065770349
Total Pages : 96 pages
Book Rating : 4.7/5 (73 download)
Download or read book Bread Sculptures written by and published by . This book was released on 1985 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the techniques of preparing, baking, painting the dough, and includes a description of bread figures.
Author : Barrett Williams
Publisher : Barrett Williams
ISBN 13 :
Total Pages : 78 pages
Book Rating : 4./5 ( download)
Download or read book Sourdough Sculpture written by Barrett Williams and published by Barrett Williams. This book was released on 2024-04-19 with total page 78 pages. Available in PDF, EPUB and Kindle. Book excerpt: Immerse yourself in the alluring world of "Sourdough Sculpture," where the timeless tradition of bread making meets the finesse of fine art. Whether you are a seasoned baker or an aspiring artisan, this eBook offers a rich tapestry of techniques and inspirations to elevate your sourdough craft to stunning new heights. Embark on an enriching journey into the essence of sourdough, where its journey from humble ingredients to breathtaking works of edible art unfolds. Explore the very core of sourdough's allure, learning the secrets behind mastering dough tension, fermentation, and proofing - essentials that pave the way to creating exquisite loaves that tantalize the senses. Transform ordinary baking into an extraordinary art with detailed chapters on decorative shaping techniques, where scoring, stenciling, and creative inclusions of seeds and nuts become your tools to craft loaves that are as visually stunning as they are delicious. Delve into the science of dough composition, adapting hydration levels and flour types to achieve the perfect canvas for your sculptural creations. Discover the joy of crafting your very own signature loaves, where personal shaping styles and unique interpretations of classics such as bâtards, boules, baguettes, and ciabattas reflect your individual artistry. Seasonal showpieces and festive designs inspire you to celebrate every occasion with a tailored touch, offering loaves that tell a story and become the centerpiece of any gathering. Troubleshooting common shaping challenges has never been easier with expert tips to overcome any obstacle, ensuring that your artistic integrity shines through in every bake. Advanced hydration techniques unveil the influence of water content on your sourdough sculptures, introducing you to the nuance of crafting high-hydration doughs. "Sourdough Sculpture" is not just about creating stunning breadit's about nourishing the soul. This captivating eBook connects the dots between sourdough creativity, mental well-being, and the meditative quality of bread shaping. It celebrates the vibrant community of artisan bakers, fostering learning experiences and shared wisdom through workshops that expand the boundaries of bread artistry. And as the future unfurls, it keeps you abreast of the latest trends and technology shaping the world of artisanal bread. This journey doesn't end when the bread cools; the book guides you through preserving and presenting your masterpieces in ways that do justice to their beauty and effort. Savor the transformation of flour, water, and salt into sculptures of splendor. "Sourdough Sculpture" is more than an eBookit's a passport to a world where every loaf is a masterpiece, and every baker is an artist. Welcome to your next baking adventure!
Author : Apollonia Poilâne
Publisher : Rux Martin/Houghton Mifflin Harcourt
ISBN 13 : 132881078X
Total Pages : 295 pages
Book Rating : 4.3/5 (288 download)
Download or read book Poilâne written by Apollonia Poilâne and published by Rux Martin/Houghton Mifflin Harcourt. This book was released on 2019 with total page 295 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first time, Poil0/00ne, CEO of the Poil0/00ne bakery, provides detailed instructions so bakers can reproduce its unique "hug-sized" sourdough loaves at home, as well as the bakery's other much-loved breads and pastries. Beyond bread, Poil0/00ne includes recipes for such pastries as tarts and butter cookies. cookies.
Author : Stephanie Petersen
Publisher : Cedar Fort Publishing & Media
ISBN 13 : 1462107443
Total Pages : 375 pages
Book Rating : 4.4/5 (621 download)
Download or read book Bread Art: Braiding, Decorating, and Painting Edible Bread for Beginners written by Stephanie Petersen and published by Cedar Fort Publishing & Media. This book was released on 2023-02-02 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whether you’re a beginner or an experienced breadmaker, professional baker Stephanie Petersen guides you through the step-by-step shaping, twisting, painting, and embellishing to bake showstopping bread. With the enticing instructional photos and delectable recipes, you’ll be whipping up masterpieces in no time!
Author : Wayne E. Franits
Publisher : Getty Publications
ISBN 13 : 0892368446
Total Pages : 94 pages
Book Rating : 4.8/5 (923 download)
Download or read book Pieter de Hooch written by Wayne E. Franits and published by Getty Publications. This book was released on 2006 with total page 94 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the hush of early morning, a dutiful mother butters bread for her young son, who patiently stands at her side. This splendid painting captures a trivial moment in a family's daily routine and makes it almost sacrosanct. A Woman Preparing Bread and Butter for a Boy was executed by the Dutch painter Pieter de Hooch (1629-1684) between 1661 and 1663. The J. Paul Getty Museum's canvas is one of the artist's many pictures depicting women and children engaged in daily activities. This book examines the painting in relation to the artist's life and work, exploring his stylistic development and his complex relationship to other painters in the Dutch Republic. The author places the subject matter of the painting within the broader context of seventeenth-century Dutch concepts of domesticity and child rearing and ties it to social and cultural developments in the Netherlands during the second half of the seventeenth century.
Author : Peter Reinhart
Publisher : Ten Speed Press
ISBN 13 : 1580089984
Total Pages : 226 pages
Book Rating : 4.5/5 (8 download)
Download or read book Peter Reinhart's Artisan Breads Every Day written by Peter Reinhart and published by Ten Speed Press. This book was released on 2009-10-27 with total page 226 pages. Available in PDF, EPUB and Kindle. Book excerpt: The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and a fridge can bake with ease. Reinhart begins with the simplest French bread, then moves on to familiar classics such as ciabatta, pizza dough, and soft sandwich loaves, and concludes with fresh specialty items like pretzels, crackers, croissants, and bagels. Each recipe is broken into "Do Ahead" and "On Baking Day" sections, making every step—from preparation through pulling pans from the oven—a breeze, whether you bought your loaf pan yesterday or decades ago. These doughs are engineered to work flawlessly for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from world-class artisan bakeries, all with little hands-on time. America's favorite baking instructor and innovator Peter Reinhart offers time-saving techniques accompanied by full-color, step-by-step photos throughout so that in no time you'll be producing fresh batches of Sourdough Baguettes, 50% and 100% Whole Wheat Sandwich Loaves, Soft and Crusty Cheese Bread, English Muffins, Cinnamon Buns, Panettone, Hoagie Rolls, Chocolate Cinnamon Babka, Fruit-Filled Thumbprint Rolls, Danish, and Best-Ever Biscuits. Best of all, these high-caliber doughs improve with a longer stay in the fridge, so you can mix once, then portion, proof, and bake whenever you feel like enjoying a piping hot treat.
Author : Clive Maine McCay
Publisher : Courier Corporation
ISBN 13 : 9780486239958
Total Pages : 36 pages
Book Rating : 4.2/5 (399 download)
Download or read book The Cornell Bread Book written by Clive Maine McCay and published by Courier Corporation. This book was released on 1980-01-01 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt: Famed high-protein recipe incorporated into breads, rolls, buns, coffee cakes, pizza, pie crusts, more.
Author : Dona Z. Meilach
Publisher : Crown Pub
ISBN 13 : 9780517525890
Total Pages : 120 pages
Book Rating : 4.5/5 (258 download)
Download or read book Creating Art with Bread Dough written by Dona Z. Meilach and published by Crown Pub. This book was released on 1976-01-01 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: Surveys the history of bread dough as an art medium, gives two basic recipes for bread-dough art, and presents directions for making flowers, miniatures, and other articles using various methods
Author : Peter Reinhart
Publisher : Ten Speed Press
ISBN 13 : 1607748665
Total Pages : 336 pages
Book Rating : 4.6/5 (77 download)
Download or read book The Bread Baker's Apprentice, 15th Anniversary Edition written by Peter Reinhart and published by Ten Speed Press. This book was released on 2016-09-06 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: WINNER OF THE JAMES BEARD AND IACP AWARD • Learn the art of bread making through techniques and recipes for making pizza dough, challah, bagels, sourdough, and more! “For the professional as well as the home cook, this book is one of the essentials for a bread baker’s collection.”—Nancy Silverton, chef and co-owner, Mozza Restaurant Group Co-founder of the legendary Brother Juniper’s Bakery, author of ten landmark bread books, and distinguished instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for more than thirty years. Never one to be content with yesterday’s baking triumph, however, Peter continues to refine his recipes and techniques in his never-ending quest for extraordinary bread. In this updated edition of the bestselling The Bread Baker’s Apprentice, Peter shares bread breakthroughs arising from his study in France’s famed boulangeries and the always-enlightening time spent in the culinary college kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilâne and Phillippe Gosselin, whose pain à l’ancienne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by more than 100 step-by-step photographs. You’ll put newfound knowledge into practice with fifty master formulas for such classic breads as rustic ciabatta, hearty pain de campagne, old-school New York bagels, and the book’s Holy Grail—Peter’s version of the famed pain à l’ancienne, as well as three all-new formulas. En route, Peter distills hard science, advanced techniques, and food history into a remarkably accessible and engaging resource that is as rich and multitextured as the loaves you’ll turn out. In this revised edition, he adds metrics and temperature conversion charts, incorporates comprehensive baker’s percentages into the recipes, and updates methods throughout. This is original food writing at its most captivating, teaching at its most inspired and inspiring—and the rewards are some of the best breads under the sun.
Author : Cheryl Owen
Publisher : Chapelle
ISBN 13 : 9780806986517
Total Pages : 0 pages
Book Rating : 4.9/5 (865 download)
Download or read book Dough Folk Art written by Cheryl Owen and published by Chapelle. This book was released on 1998-12-31 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: An illustrated, step-by-step guide to creating a wide variety of objects using bread dough craft.
Author : Chad Robertson
Publisher : Lorena Jones Books
ISBN 13 : 0399578846
Total Pages : 369 pages
Book Rating : 4.3/5 (995 download)
Download or read book Bread Book written by Chad Robertson and published by Lorena Jones Books. This book was released on 2021-12-21 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Visionary baker Chad Robertson unveils what’s next in bread, drawing on a decade of innovation in grain farming, flour milling, and fermentation with all-new ground-breaking formulas and techniques for making his most nutrient-rich and sublime loaves, rolls, and more—plus recipes for nourishing meals that showcase them. “The most rewarding thing about making bread is that the process of learning never ends. Every day is a new study . . . the possibilities are infinite.”—from the Introduction More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. His was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of understudies to Tartine from across the globe. Now, in Bread Book, Robertson and Tartine’s director of bread, Jennifer Latham, explain how high-quality, sustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. Experienced bakers and novices will find Robertson’s and Latham’s primers on grain, flour, sourdough starter, leaven, discard starter, and factoring dough formulas refreshingly easy to understand and use. With sixteen brilliant formulas for naturally leavened doughs—including country bread (now reengineered), rustic baguettes, flatbreads, rolls, pizza, and vegan and gluten-free loaves, plus tortillas, crackers, and fermented pasta made with discarded sourdough starter—Bread Book is the wild-yeast baker ’s flight plan for a voyage into the future of exceptional bread.
Author : Dona Z. Meilach
Publisher : Random House Value Publishing
ISBN 13 : 9780517525906
Total Pages : 120 pages
Book Rating : 4.5/5 (259 download)
Download or read book Creating Art with Bread Dough written by Dona Z. Meilach and published by Random House Value Publishing. This book was released on 1976 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Abraham Edlin
Publisher :
ISBN 13 :
Total Pages : 258 pages
Book Rating : 4.A/5 ( download)
Download or read book A Treatise on the Art of Bread-making written by Abraham Edlin and published by . This book was released on 1805 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bread Sculpture Techniques written by and published by . This book was released on 1985 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Samuel Fromartz
Publisher : National Geographic Books
ISBN 13 : 0143127624
Total Pages : 0 pages
Book Rating : 4.1/5 (431 download)
Download or read book In Search of the Perfect Loaf written by Samuel Fromartz and published by National Geographic Books. This book was released on 2015-07-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: "An invaluable guide for beginning bakers."—The New York Times An irresistible account of bread, bread baking, and one home baker’s journey to master his craft In 2009, journalist Samuel Fromartz was offered the assignment of a lifetime: to travel to France to work in a boulangerie. So began his quest to hone not just his homemade baguette—which later beat out professional bakeries to win the “Best Baguette of D.C.”—but his knowledge of bread, from seed to table. For the next four years, Fromartz traveled across the United States and Europe, perfecting his sourdough in California, his whole grain rye in Berlin, and his country wheat in the South of France. Along the way, he met historians, millers, farmers, wheat geneticists, sourdough biochemists, and everyone in between, learning about the history of breadmaking, the science of fermentation, and more. The result is an informative yet personal account of bread and breadbaking, complete with detailed recipes, tips, and beautiful photographs. Entertaining and inspiring, this book will be a touchstone for a new generation of bakers and a must-read for anyone who wants to take a deeper look at this deceptively ordinary, exceptionally delicious staple: handmade bread.
