Download Crust and Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart PDF

By Peter Reinhart

Become aware of the genuine middle and soul of bread in CRUST & CRUMB, from whole-wheat, sourdough, and rye to pita, focaccia, and naan. during this vintage cookbook, specialist baker Peter Reinhart exhibits tips to produce exceptional bread, explaining each one step of the method intimately and supplying you with wisdom and self assurance to create numerous diversifications of your own.








 Awards1999 James Beard Award Winner

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Extra resources for Crust and Crumb: Master Formulas for Serious Bread Bakers

Sample text

In una ciotola montate il burro morbido con lo zucchero e aromatizzate. 3Senza smettere di mescolare aggiungete gradualmente le uova, una alla volta, facendole assorbire. 4Setacciate sulla massa la farina con il lievito e il sale. 5Completate la preparazione unendo i canditi infarinati. 6Versate la massa nello stampo imburrato e infarinato. Ponete il plum cake in forno preriscaldato a 175° per 65 minuti. Quando il dolce sarà cotto, sfornatelo e attendete 4/5 minuti prima di sformarlo sulla gratella a raffreddare.

A parte montate gli albumi a neve con un cucchiaio di zucchero. 5Aggiungete la massa di albumi montati all’impasto, mescolando dal basso verso l’alto fino a incorporarli bene, poi versatelo nello stampo unto e infarinato. Infornate a 175° per 45 minuti. 6Sfornate, sformate e ponete la torta sulla gratella. Spolverizzate il dolce con lo zucchero a velo. torta aurora al profumo di miele Preparazione 20 minuti • Cottura 25/30 minuti • Stampo Ø 20 cm • Per 7/8 fette Ingredienti • 125 g di burro • 100 g di zucchero a velo • 30 g di farina di mandorle • 45 g di tuorli • 40 g di albumi • 1 cucchiaio di zucchero semolato • 50 g di farina • 50 g di amido di mais • 1 cucchiaino di miele ai fiori d’arancio • 1 cucchiaio di succo di arancia • 1 arancia decorazione: • nocciole intere Preparazione • Montate a neve gli albumi con 1 cucchiaio di zucchero semolato e teneteli da parte.

Plum cake Giulietta e Romeo Preparazione 30 minuti • Cottura 50 minuti • Stampo da plum cake 30x11 cm • Per 12/14 fette Ingredienti • 200 g di burro morbido • 230 g di zucchero • 4 uova a temperatura ambiente • 280 g di farina • 4 tuorli a temperatura ambiente • 45 g di fecola • 12 g di lievito • 2 pizzichini di sale • 1 arancia • 125 g di yogurt bianco a temperatura ambiente decorazione: • zucchero a velo Preparazione 1Montate il burro con lo zucchero e aromatizzate con la buccia grattugiata dell’arancia.

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