Cast Iron Bread A Baker Dozen Primer Volume 1 Russell Ware 9781512175042 Books
Download As PDF : Cast Iron Bread A Baker Dozen Primer Volume 1 Russell Ware 9781512175042 Books
Is it a baker’s dozen or a baker does Zen? The author has no need for no-knead bread; because, his experience with it leads him to conclude that there is only so much water one can add to dough before it becomes truly unruly and does not produce a well risen loaf. Adding just the right amount of water is the point he makes in this book. For that, there is a bit of kneading. But not enough to require a body-builder’s biceps. A home baker since his early teens, the author offers his interpretation of a low-knead, long-rise bread recipe encompassing 13 loaves with flavor, texture and color. Grab a measuring cup and let’s make bread on your schedule. All photos are actual loaves of bread the author created while writing this book. You’ll need your own sourdough starter for 3 of the loaves.
Cast Iron Bread A Baker Dozen Primer Volume 1 Russell Ware 9781512175042 Books
I eat bread on a regular basis and other than a baguette haven't bought a single loaf in eight weeks. I always wanted to make bread, but the process seemed both messy and complicated. I figured it would be hard to correct less than perfect results. Before reading this book I had not attempted to bake yeast bread, although I have made scratch biscuits for many years.The technique described in Cast Iron Bread seemed approachable and has worked out well for me. It is roughly: mix ingredients, let rise for 12-14 hours, stretch the dough a couple of times, bake in a Dutch Oven with the top on for a period of time, remove the top and finish baking. In practice I don't find this approach to be messy, difficult to understand, or hard to do. I am working towards mastering Black Pepper Bread minus the black pepper. It says that is the recipe to use to make plain bread. At some point I expect to branch out to other recipes.
Even my first loaf was good except for a small soggy region in the very middle. Subsequent loaves are getting better. I have baked at least one loaf/week since buying the book. The crust is incredible when the bread first comes out of the oven.
I eventually purchased and used the Dutch Whisk mentioned in the section that talks about tools and equipment. As the book states it is easier to use than a wooden spoon. I have also used a Kitchenaid mixer, which is easier for me than the Dutch Whisk but involves more clean-up.
There are a couple of things I wish were in the book. I measure most ingredients by weight instead of volume. The book addresses measurements by weight but only in passing and then somewhat vaguely. I wish it included correlating weights for all of the measurements by volume. I wish it included a troubleshooting section. Was my first loaf soggy in the middle because I mixed the ingredients incorrectly or because of something I did in baking? The book says the hardest thing to get right is the balance of moisture in the dough. How can I tell if the dough is too moist or too dry? Can you overmix the dough? Lastly I wouldn't mind if it had a few pictures of the process.
That I am asking these questions means that the book managed to inspire me to bake yeast bread for the first time ever and lead to satisfying results.
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Tags : Cast Iron Bread: A Baker's Dozen Primer (Volume 1) [Russell Ware] on Amazon.com. *FREE* shipping on qualifying offers. Is it a baker’s dozen or a baker does Zen? The author has no need for no-knead bread; because, his experience with it leads him to conclude that there is only so much water one can add to dough before it becomes truly unruly and does not produce a well risen loaf. Adding just the right amount of water is the point he makes in this book. For that,Russell Ware,Cast Iron Bread: A Baker's Dozen Primer (Volume 1),CreateSpace Independent Publishing Platform,1512175048,COOKING Courses & Dishes Bread
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Cast Iron Bread A Baker Dozen Primer Volume 1 Russell Ware 9781512175042 Books Reviews
Wished there was more about over the fire baking with cast iron concerning breads...
I have tasted some of the author's / baker's breads and they are amazing! Each loaf is a work of art made with tenderness and care. This book is a must for bread lovers!
Helpful tips about baking no-knead bread using a cast iron Dutch oven; a variety of bread recipes. Try it... the bread is YUMMY!
What a terrific book! I have been looking for a long time for a surefire approach to making crusty wholesome bread at home. This approach to making bread in a cast iron dutch oven is almost fool proof if you read Mr. Ware's guidelines and tips. I recommend this ebook to one and all.
I eat bread on a regular basis and other than a baguette haven't bought a single loaf in eight weeks. I always wanted to make bread, but the process seemed both messy and complicated. I figured it would be hard to correct less than perfect results. Before reading this book I had not attempted to bake yeast bread, although I have made scratch biscuits for many years.
The technique described in Cast Iron Bread seemed approachable and has worked out well for me. It is roughly mix ingredients, let rise for 12-14 hours, stretch the dough a couple of times, bake in a Dutch Oven with the top on for a period of time, remove the top and finish baking. In practice I don't find this approach to be messy, difficult to understand, or hard to do. I am working towards mastering Black Pepper Bread minus the black pepper. It says that is the recipe to use to make plain bread. At some point I expect to branch out to other recipes.
Even my first loaf was good except for a small soggy region in the very middle. Subsequent loaves are getting better. I have baked at least one loaf/week since buying the book. The crust is incredible when the bread first comes out of the oven.
I eventually purchased and used the Dutch Whisk mentioned in the section that talks about tools and equipment. As the book states it is easier to use than a wooden spoon. I have also used a Kitchenaid mixer, which is easier for me than the Dutch Whisk but involves more clean-up.
There are a couple of things I wish were in the book. I measure most ingredients by weight instead of volume. The book addresses measurements by weight but only in passing and then somewhat vaguely. I wish it included correlating weights for all of the measurements by volume. I wish it included a troubleshooting section. Was my first loaf soggy in the middle because I mixed the ingredients incorrectly or because of something I did in baking? The book says the hardest thing to get right is the balance of moisture in the dough. How can I tell if the dough is too moist or too dry? Can you overmix the dough? Lastly I wouldn't mind if it had a few pictures of the process.
That I am asking these questions means that the book managed to inspire me to bake yeast bread for the first time ever and lead to satisfying results.
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