- Taschenbuch: 236 Seiten
- Verlag: Artisan; Auflage: Reprint (30. September 2005)
- Sprache: Englisch
- ISBN-10: 1579652913
- ISBN-13: 978-1579652913
- Größe und/oder Gewicht: 21,6 x 2,2 x 28,9 cm
- Durchschnittliche Kundenbewertung: 1 Kundenrezension
- Amazon Bestseller-Rang: Nr. 432.054 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
Artisan Baking (Englisch) Taschenbuch – 30. September 2005
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"A landmark book. Those of us who live for and on bread have been waiting for Maggie Glezer's "Artisan Baking"" "The New York Times ""
A collection of bread recipes from the finest artisan bread bakers across America features dozens of delicious sourdoughs, pizzas, corn breads, and baguettes, in a cookbook that presents step-by-step instruction in professional bread-making techniques, includes sources for equipment and ingredients, and chronicles the development of the artisan bre
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Best recipe is Acme's herb bread - even without herbs it tastes wonderful...like WHEAT...not yeast. also, I am now convinced of the need to weigh ingredients and use the metric system - "1 1/2 cups" is just not going to do it.
The benefits of long slow rising are just as she says...amazing...great flavour, great texture, great-looking bread....thanks, Maggie.
I picked Maggie Glezer's book because of the reviews and I can confirm that this is an exceptional book for baking bread. I have used 10 of the recipes in her book and each time the loaves have turned out beautifully. There are many things I like about the book -- first, the measurements are exceptionally accurate -- even if the dough looks too soft or too firm or too liquid, the resulting loaf is perfect! It was a personal battle for me to not adjust the consistency to what I thought would be a more manageable dough, but I am glad I resisted, because the results were as shown in the book. A second useful piece of information in the book is how to convert an existing liquid starter into a firm starter that can be used for many of the recipes in the book. I have a few other books on baking where the authors insist on having separate starters for rye, whole grains, firm and liquid sourdough, etc., Ms. Glezer seems to understand that in some instances this may not be practical and I am much happier using my existing sourdough starter to bake the exceptional recipes in her book. (As an aside, I am cultivating the sourdough starter described in her book and the process is exactly as she describes.) Last but not least, the book offers recipes that can be completed in a day as well as a few that take almost 2 whole days, so you can pick what suits your schedule and your particular baking zeal on a given day.
Thanks to this book, I have managed to bake exceptional ciabatte that came out of the oven looking like loaves from a professional bakery -- truly crusty, truly holey, with a deep brown, crisp, flour striated crust, and delicious! This book is one of my most cherished baking resources and I cannot recommend it highly enough!
I will get in my one tiny complaint on the book at the outset, and it is only about the title, which the author explains is to avoid the seemingly more difficult `Artisinal' adjective, which she claims no one can pronounce. Aside from this seemingly ungrammatical title, I think this book easily joins my all time top ten best cookbooks, taking its place as the representative from the bread-baking world.
There are other excellent books that cover artisinal baking or some aspect of it. The best of these would be Peter Reinhart's `The Bread Baker's Apprentice', Nancy Silverton's `Breads From the La Brea Bakery', Joe Ortiz' `The Village Baker', and Rose Levy Beranbaum's `The Bread Bible'. All these books are written with an uncommon love of and devotion to their subject. Madame Glezer's book is just a bit better than these others in that she is more successful in communicating that love and devotion, as well as effectively communicating the techniques of artisinal bread baking. Rest assured that Ms. Glezer does not make these other books redundant, as they all contain important recipes Mme. Glezer does not cover and (especially with Mme. Beranbaum) explanations of the why of bread baking.
And, there is probably no more important province of cooking than in bread baking where understanding the reasons for things is so important to obtaining good results. Making a flaky piecrust requires a fair amount of practice and skill, but if you make a mistake, you can start over and have a second try in the works within an hour our so. Not so with many artisinal breads. The natural yeast levains (sourdough, for example) require almost two weeks to start up before you can even start making bread. Many recipes often require an overnight rise to get good results. This is one area where the traditional European requirement for an apprenticeship of many years starts to make a lot of sense. You need both `book' knowledge and a practical experience with the dough that is only acquired over time.
Ms. Glezer interprets `artisan baking' as that type where some essential steps are done by hand. I am inclined to add that all `artisan (bread) baking' also involves yeast, either brewers yeast, dried yeast, or natural yeasts for leavening, and it involves no `artificial' ingredients such as preservatives, but there are even some chemically leavened recipes here, the most familiar being one for the New England Jonnycake. Almost all artisinal baking is done by professional bakers. If you want to do artisinal baking at home, you are undertaking a really serious commitment of time and space, comparable to taking on a hobby such as pottery or woodworking.
The fact that artisinal baking is primarily a professional undertaking is underlined by the organization of the book. Almost all chapters are structured around visits to an important and distinguished artisinal bakery (boulangerie) in either America or Europe. The highlight of each chapter then is a recipe or recipes from that bakery. A quick look at the Table of Contents is just a bit misleading, as it appears that only pages 87 to 178, less than half the book, are really dedicated to recipes. In fact, there are many recipes scattered throughout the book, even in the first section dedicated to the story of how flour is produced and the last section dedicated to `The Baking Life'.
The author accommodates this organization by providing a supplementary table of contents giving `Breads by Category', which starts out with `Breads for Beginners' and `Breads Completed in One Day'. It is symptomatic that 4/5 of the recipes require more than one day.
One of the consequences of this book's being about handmade breads is that several common types of breads, such as brioche and `Pullman' loaves are not in this book. On the other hand, the rich diversity of breads which are covered are enough to make your head swim. This is not a book like some I've seen where all the breads are made with a small number of basic doughs, and souped up with sweet or savory ingredients. No indeed! What we have here, Madames and Messieurs, is a great presentation of the rich diversity in bread baking techniques as developed over the centuries, especially in France and Italy. In fact, you may be surprised to discover that `sourdough' was not a California invention. The sourdough / levain natural yeast technique was probably a 1000 years old before the California prospectors stumbled over the natural yeast native to California which flourished in natural starters created on the west coast.
This book transcends the ordinary, like many great cookbooks, by simply being a pleasure to read. That means that even if you have absolutely no interest in committing to days of flour-drenched labor to bake some bread, this is a great read. This is the kind of stuff you simply don't get on the `Food Network', at least not anymore.
Lest I discourage you from bread baking at all, let me assure you that one can make really superb breads with relatively simple recipes such as those you will find in `Baking with Julia', written by Dorrie Greenspan. But, if you have heard the siren song of crusty baguettes and batards hot from the oven, this is the book for you. My only caveat to the newbie is that as engaging as the `color' writing is, the recipes are seriously professional stuff, which are best done by measuring entirely by weight.
So, for either reading or launching a new hobby, this book is the best.
One tip for steaming your oven when making artisan breads from this book or any other - preheat your oven to 25 degrees higher than the recipe calls for. Place a roasting pan on the bottom shelf of your oven. Place your baking stone on the shelf where you will be baking. Have your breads ready to place in the oven, open the oven and put 1 - 2 cups of ice (depends on the baking time, use 1 cup for anything under 45 minutes) in the roasting pan, put the bread in the oven, close the oven door and reduce the heat to the baking temperature specified in the oven. This produces just the right amount of steam and you don't waste time and energy opening the oven and spritzing water in it every so often.