Steve Gamelin - Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve
Here you can read online Steve Gamelin - Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. 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.
- Book:Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve
- Author:
- Genre:
- Rating:5 / 5
- Favourites:Add to favourites
- Your mark:
Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
Steve Gamelin: author's other books
Who wrote Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve? Find out the surname, the name of the author of the book and a list of all author's works by series.
Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve — 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 "Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve" 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.
Font size:
Interval:
Bookmark:
Introduction to
No-Knead Pretzels
Updated to Include New Technique
From the kitchen of
Artisan Bread with Steve
Updated 5.10.2019
By
Steve Gamelin
Copyright 2014 by Steve Gamelin
All rights reserved. No part of this book may be used or reproduced, stored in a retrieval system, or transmitted in an form or by an meanselectronics, mechanical, or any otherexcept for brief quotations in print reviews without prior permission of the author.
Now that I have met the standard legal requirements I would like to give my personal exceptions. I understand this is a cookbook and anyone who purchases this book can, (a) print and share the recipes with their friends, as you do with your other cookbooks (of course, it is my hope they too will start to make no-knead bread and buy my cookbooks) and (b) you may share a recipe or two on your website, etc. as long as you note the source and provide instructions on how your audience can acquire this book.
Thanks Steve
Table of Contents
The no-knead bread method has revolutionized bread baking. The average family can now have fresh from the oven bakery quality artisan bread in the convenience of their own home with little or no-kneading... Mother Nature does the kneading for you. No-yeast proofing... instant yeast does not need to be proofed in warm water prior to using. No mixer... ingredients can be combined with a spoon. It's almost as easy as making a bowl of Campbell's soup.
This is New Age Bread Baking. I understand what Italian bread, French bread, and baguettes are, and I understand the proper techniques for making those breads, but we live in a new age and we should embrace new ideas. Instead of trying to emulate bread methods of the past we should focus on our goal... to make great tasting, bakery quality, artisan bread with the methods and techniques that fit our busy schedules.
I believe in Smart & Easy. Note, I didnt say fast and cheap. I make no-knead bread because its the smartest, easiest, way to make bakery quality artisan bread and I believe my readers and subscribers are attracted to the no-knead method for the same reasons. In response to my readers and subscribers, I strive for convenience and address each recipe from a very practical standpoint... as, I believe, they would want me to develop my recipes.
I think youll enjoy this cookbook.
Steve
Two Basic Methods for Making No-Knead Bread
There are two basic methods traditional and turbo.
The traditional no-knead method uses long proofing times (8 to 12 hours) to develop flavor and was designed to be baked in a Dutch oven. The purpose of the Dutch oven is to emulate a bakers oven by trapping the moisture from the dough in a screaming hot, enclosed environment. This is an excellent method for making artisan quality bread.
Recommended YouTube video: Worlds Easiest Bread Recipe & Technique for Beginners (no kneading using hands-free technique) (Oct 6, 2015 6:52)
The no-knead Turbo method uses shorter proofing times (ready to bake in 2-1/2 hours) and was designed to be baked in traditional bakeware (bread pan, etc.). It was designed for those who want to make no-knead bread, but dont want to wait 8 to 24 hours. Those who want bread machine bread, but dont want to buy and store a bread machine. Its for those of you who want a fast reliable way to make fresh from the oven bread without the hustle of expensive machines, Dutch ovens, or kneading.
Recommended YouTube video: Ultimate Introduction to No-Knead Turbo Bread ready to bake in 2-1/2 hours (Mar 8, 2015 9:03 min)
(1) No kneading Mother Nature does the kneading for you.
(2) No yeast proofing instant yeast doesnt require proofing.
(3) No special equipment (no mixer, no bread machine) the entire process is done in a glass bowl with a spoon and a spatula and can be baked in a wide variety of baking vessels (standard bread pan, uncovered baker, skillet, preheated Dutch oven, etc.).
(4) Only uses 4 basic ingredients (flour, salt, yeast and water) to which other ingredients can be added to make a variety of specialty breads.
(1) If you want bread tomorrow. When I the dough is proof over night it is available at your convenience any time the next day it fits easily into your schedule.
(1) If you want bread later today. Shorter proofing time bread is ready to bake in less than 2-1/2 hours.
(2) Some have said, no-knead Turbo bread is bread machine bread without the bread machine. I like to think of it as a way for the average family to have fresh from the oven bread in the convenience of their homes without special equipment or any hassles.
(1) Hands-free technique uses the handle end of a plastic spoon to manipulate the dough (like a dough hook) which allows the dough to go straight from the mixing bowl to the baking vessel (bread pan, etc.) without dusting the work surface with flour or touching the dough.
(2) Roll-to-coat an innovative technique that coats the dough ball with flour in the mixing bowl. No more sticky dough. When the dough comes out of the bowl it will be easy to handle if you wish to divide the dough into portion to make baguettes, rolls, etc.
I know when food is supposed to be served in a bowl with a name on it.
Fran Fine - The Nanny
It only takes four ingredients to make bread... flour, salt, yeast and water.
Flour is the base ingredient of bread and there are four basic types of flour...
(1) Bread flour is designed for yeast bread. It has a higher percentage of gluten which gives artisan bread its airy crumb.
(2) All-purpose flour has less gluten than bread flour. I use all-purpose flour for biscuits, flatbreads, etc. In other words... I use it when I dont want an airy crumb.
(3) Self-rising flour is all-purpose flour with baking soda and baking powder added as leavening agents. Its intended for quick breads... premixed and ready to go. Do not use self-rising flour to make yeast bread. To see the difference between yeast and quick breads you may want to watch Introduction to No-Knead Beer Bread (a.k.a. Artisan Yeast Beer Bread) and Introduction to Quick Beer Bread (a.k.a. Beer Bread Dinner Rolls) .
(4) And there are a variety of specialty flours ... whole wheat, rye, and a host of others. Each has its unique flavor and characteristics. In some cases, you can substitute specialty flour for bread flour, but you may need to tweak the recipe because most specialty flours have less gluten. I frequently blend specialty flour with bread flour.
Flour is the primary ingredient... if you dont use the correct flour you wont get the desired results.
Note: To know how many cups of flour there are in a specific bag its typically on the side in Nutritional Facts. For example, this bag reads, Serving Size 1/4 cup Serving Per Container about 75. In other words 18.75 (75 times 1/4). Thats the technical answer, but in the real world (measuring cup versus weight) a bag of flour will measure differently based on density (sifted versus unsifted), type of flour (wheat is more dense than bread flour), humidity (flour weighs more on humid days), and all the other variables life and nature have to offer. Thus, there is no single correct answer, but for practical purposes figure a 5 lb bag of bread flour is 17 to 18 cups.
Font size:
Interval:
Bookmark:
Similar books «Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve»
Look at similar books to Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve. 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.
Discussion, reviews of the book Introduction to No-Knead Pretzels: From the kitchen of Artisan Bread with Steve 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.