• Complain

Hollywood - How to Bake

Here you can read online Hollywood - How to Bake full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. City: London, year: 2012;2014, publisher: Bloomsbury Publishing, genre: Home and family. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:

Romance novel Science fiction Adventure Detective Science History Home and family Prose Art Politics Computer Non-fiction Religion Business Children Humor

Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.

Hollywood How to Bake
  • Book:
    How to Bake
  • Author:
  • Publisher:
    Bloomsbury Publishing
  • Genre:
  • Year:
    2012;2014
  • City:
    London
  • Rating:
    5 / 5
  • Favourites:
    Add to favourites
  • Your mark:
    • 100
    • 1
    • 2
    • 3
    • 4
    • 5

How to Bake: summary, description and annotation

We offer to read an annotation, description, summary or preface (depends on what the author of the book "How to Bake" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.

At last, the star of BBC2s The Great British Bake Off reveals all the secrets of his craft in How to Bake. The son of a baker, Paul Hollywood is passionate about busting the myths that surround baking, sharing his finely honed skills, and showing that with the right guidance, anybody can achieve success time after time. With this in mind, he has filled this book with easy-to-follow, clearly explained, utterly delicious recipes. Having taken you through the basic techniques, Paul explains how to make an abundance of breads, pastries, cakes and biscuits including wholemeal loaf, tin bread, ciabatta, focaccia, sour cherry and chocolate loaf, Roquefort and almond bread, fresh croissants, milles feuilles, quiche, classic Victoria sponge, lemon drizzle cake, chocolate temptation cake, buttery shortbread and fiery ginger biscuits. Time to get baking ...

Hollywood: author's other books


Who wrote How to Bake? Find out the surname, the name of the author of the book and a list of all author's works by series.

How to Bake — read online for free the complete book (whole text) full work

Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "How to Bake" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.

Light

Font size:

Reset

Interval:

Bookmark:

Make

To my wife Alexandra and my son Joshua Introduction I have been - photo 1

To my wife Alexandra and my son Joshua Introduction I have been - photo 2

To my wife Alexandra and my son Joshua


Introduction

I have been passionate about baking since I was eight years old. My father was a baker and I spent a lot of time in his shops as I was growing up, helping with jobs such as jamming the doughnuts and filling scones with cream. I loved to see the professionals at work. I was intrigued by the way a baker would take a few simple raw materials and create a beautiful and delicious finished product from them. To me, watching the kneading of dough was almost hypnotic. That fascination is with me to this day. I have been baking for thirty years now and Ive never wanted to do anything else.

When I was seventeen I was let loose on the tables where the loaves and pastries were formed, before learning the correct way to bake all the breads, pastries and cakes that we sold. After serving this apprenticeship with my dad, I moved on to manage my own shop, then to work in the kitchens of various establishments including The Dorchester, Cliveden and the Chester Grosvenor, as well as restaurants on the Continent honing my skills all the time.

I have learnt a great deal over the last three decades not just the best, simplest ways to do things, but the worst ways too. Ive seen hard-won, age-old skills consigned to the scrap heap and traditional techniques replaced with modern, cost-cutting methods that save time but sacrifice flavour and quality. I have never stopped loving baking though, nor lost faith in the truly passionate bakers of this country, whether they are professionals or home cooks.

That is why, in this book, I want to celebrate the really great breads and pastries and show you how to make them. Many accomplished cooks will try any number of new recipes, yet balk at the idea of turning out a loaf of bread or a brioche because they think it is difficult or complicated. Its not. All kinds of myths and mysteries have evolved around this branch of cookery over the years and a lot of them are utter nonsense. Yes, there are pitfalls to be avoided, and useful tricks of the trade to be learnt, but once youve mastered the basic techniques, you can become a great baker.

My book covers a whole range of different breads as well as pastries and irresistible cakes, biscuits and puddings. As a professional, I have had the time to really work at each part of the baking process: time to play, invent and experiment, and the benefit of that experience is in this step-by-step guide. Each recipe has an in-depth method that shows my way of doing things, enabling you to create something perfect. In effect, I will be there with you in your kitchen, guiding you through the process and solving problems before they happen. You will discover that you can, very easily, create breads, tarts and cakes at home that look every bit as good as those youll buy in the shops and taste better.

Successful baking is about having the appropriate kit and ingredients, and understanding the techniques. I am very particular about using the right tool for the job if the knife I need or the tin I want is not to hand Ive been known to get pretty irate! Finding the best ingredients, the ones you feel most comfortable using, is important too. If you put rubbish in, youll get rubbish out. But dont be deterred by any of this. Sourcing the best ingredients and equipment is not hard (see the Directory).

Youll find recipes here for baked goods from all over the world, from Continental couronne, fougasse and strudel, tartes and croissants, to Indian chapatis and Middle Eastern maneesh. But I want to celebrate our own tradition of baking too. This country has some wonderful basic breads that can rival the French baguette or the Italian focaccia: breads such as the cottage loaf, barm cake or bloomer. Yes, a really well-made bloomer is a great thing.

The way we bake has changed so much in recent decades: its too focused on speed and making a profit. Commercial bakers no longer take the time to let their doughs ferment slowly, which creates flavour, and many home bakers dont either. Yet, if you find that time (and most of it is not hands-on work time), and give a little attention to detail, then I guarantee you can create breads, cakes and other bakes that your family and friends will love.

Ive given plenty of information in the introduction to each chapter because a little bit of knowledge goes a long way in baking. If, in addition to knowing how to bake a loaf of bread or a custard tart, you understand why you do things in a certain way, then you will be well-equipped to begin your own baking adventure. I want to send you off into your own world of baking where, because you understand the simple chemistry and basic techniques, you can experiment and create your own delicious versions of the recipes Im sharing with you here. My advice is always to take your time, and to treat any mishap as an opportunity to learn.

I am as passionate about baking today as when I was that young lad, watching my dad at work. I still love the feeling I get from manipulating good raw ingredients into something fantastic. I hope I can pass that on to you and help you to create a little bit of magic in your own kitchen.

here i will be explaining the key ingredients and basic procedures behind all - photo 3

here i will be explaining the key ingredients and basic procedures behind all bread-making. The process is not difficult or complex but, in order to produce really good results, you do need to make sure you have good-quality ingredients and, where necessary, some basic items of kit. You must also understand the techniques and why they work. Im going to show you how to mix a good, soft dough, which invariably produces a better bread than a firm dough, and how to judge when that dough has been kneaded sufficiently.

Bread-making is an acquired skill and practice makes perfect. Over the years I have evolved my own techniques in both kneading and shaping, which I will guide you through. My recipes are tried and tested. If you want to tweak any of them, then go ahead, once you have mastered the basics.

All of the breads in this book are best eaten within 24 hours of baking but they will keep for a couple of days in a bread bin and are perfectly acceptable if you refresh them in a hot oven at 220C for 5 minutes before eating. Alternatively, they can be frozen, defrosted at room temperature and then refreshed, as above.

Ingredients There are just five simple key ingredients in bread-making flour - photo 4

Ingredients

There are just five simple key ingredients in bread-making: flour, yeast, salt, fat and water, with various options, particularly in the choice of flour.

FLOUR

Bread needs strong flour, which means one with a protein level above 12 per cent. For cakes or biscuits, you need flour with a lower protein level, below 12 per cent. The protein level indicates how much gluten there is in the flour: gluten being the glue that binds the dough together and creates structure. High-gluten flours give the chewy texture you want in a bread, whereas low-gluten flours give a crumbly texture.

Start with a white bread flour, as it is the easiest to use. Once you find one you like and this shouldnt be difficult as most supermarkets sell good-quality bread flour stick with it. Do bear in mind that, however accurate a recipe is, each brand of flour will absorb a slightly different amount of water, depending on its precise protein level. Generally, good-quality flour will take more water, a lower grade of flour less. So, when you start making bread, keep with your chosen flour and adjust your recipes, noting how much water that particular flour needs to get the right texture.

Next page
Light

Font size:

Reset

Interval:

Bookmark:

Make

Similar books «How to Bake»

Look at similar books to How to Bake. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.


Reviews about «How to Bake»

Discussion, reviews of the book How to Bake and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.