- Gebundene Ausgabe: 193 Seiten
- Verlag: Addison Wesley Longman Publishing Co (Oktober 1991)
- Sprache: Englisch
- ISBN-10: 0201570769
- ISBN-13: 978-0201570762
- Größe und/oder Gewicht: 2,5 x 15,2 x 21,6 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 2.320.159 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Brother Juniper's Bread Book: Slow-Rise Baking As Method and Metaphor (Englisch) Gebundene Ausgabe – Oktober 1991
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Shows how to bake bread by the "slow rise" method, and includes recipes for over two dozen types of bread.
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This is the first recipe in the book: a sweet French bread that uses half bread flour and half AP. Fair enough. The measurements were not in weights- which I prefer to use for most breads- but i was able to figure the weights out: the total made 54 oz, and 24 of that was water, so that leaves 15 oz each of the bread and AP flours. So that's what i used.
I do not think this is going to make coherent, stand-alone loaves. The dough is extremely wet, even though I used rather less of the water than was specified, AND added a couple of handsful of white whole wheat flour when I saw how gloppy it was.
I am expecting it'll make a quite nice ciabatta... but not anything like a free-standing French loaf.
There's another few recipes I want to try: the poppyseed muffins, for instance, and the struan bread. I will update this review when I've got more info.
It IS a great book to read for an aspiring breadmaker, and has lots of very helpful advice and info.
But- if you're starting out on "artisan" breads- pick recipes that measure by weight, and make sure you have a reliable scale; it's MUCH safer!
Addendum: I expect the difference between the desired result and my result is due to measuring by weight; while my calculations for the flour weight were based on the weights given in this particular recipe, I suspect that flour measured by volume would have ended up a lot heavier. According to my by-wieght calculations, it's an 80% hydration level, which is a super wet dough; the way I made it amounted to a roughly 70% hydration, which is still pretty slack (and impossible to knead by hand). My loaves taste lovely, but oozed as much as they rose, though the oven spring saved them. Unfortunately, they did not have the lovely open crumb I'm used to in breads made from very wet doughs.
However, this is a great basic recipe, with only 3 real variables: type of flour(s); hydration level; and fermenting time(s). This is an excellent base from which to start educational experimentation!
So even though this first batch was not a triumph, I am very excited at using this basic recipe to learn more about what the various factors do to the finished bread! especially since even a semi-success is VERY tasty!