Download Josey Baker Bread by Josey Baker, Erin Kunkel PDF

By Josey Baker, Erin Kunkel

This is often the 1st precise entry-level bread-baking cookbook, from Josey Baker (that's his genuine name!), a former technology instructor grew to become San Francisco baking sensation. Josey Baker Bread combines step by step classes with greater than a hundred pictures, providing easy-to-follow advice for aspiring bakers. Recipes commence with the fundamental formulation for making bread— requiring little greater than flour, water, time, and a pan—and construct extensive and element because the consumer progresses to extra complicated loaves, together with Josey's cult favourite darkish Mountain Rye. With chapters devoted to pizza, pocketbreads, and treats, Josey's playful, encouraging tone makes for a enjoyable learn packed with nice suggestion for bakers of all degrees.

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A very good question! WHY NOT JUST BAKE THE LOAF IN A DUTCH OVEN? I’VE HEARD OF THAT METHOD. Baking bread in a Dutch oven is a great way to bake hearth loaves at home, for sure. This method was popularized by Jim Lahey’s “no-knead” method, and Chad Robertson’s gorgeous book Tartine Bread. I’m sure other folks have written about it as well, but it was through 34 Josey Baker Bread these two sources that I realized what a miraculous technique it is. It traps all the steam from the baking bread and also blasts the bread with heat, which contributes to “oven spring”—the rapid increase in volume of the loaf upon entering the oven.

Measure the following, toss ’em into a big bowl, and stir it up with a spoon (or your hand if you’re feelin’ frisky): 2. 1 LOAF 2 LOAVES 4 LOAVES yeast 1/4 1/2 1 tsp cool water (60°F/15°C) 1/2 cup/ 120 g 1 cup/ 240 g 2 cups/ 480 g whole-wheat flour 3/4 cup/ 105 g 11/2 cups 210 g 3 cups/ 420 g tsp tsp You just want to get things mixed evenly. It’ll be like a thick pancake batter. This will take only 30 seconds or so. 3. Let the magic happen. Cover the bowl with a plate or plastic wrap—just so the moisture can’t sneak out of the bowl—and put it in a cool place (55 to 65°F/13 to 18°C) for about 12 hours (overnight is fine, or during the day while you’re at work/playing hooky).

Make the seed soaker. Measure and mix in a small bowl or jar: 3. 1 LOAF 2 LOAVES 4 LOAVES toasted sesame seeds 1/3 cup/​​ 55 g 2/3 cup/​​ 110 g 1 1/3 cups/ 220 g warm water (100°F/38°C) 1/4 1/2 1 cup/​​ 240 g cup/​​ 60 g cup/​​ 120 g Everything else is the same as last time, up until the loaf shaping. 4. Make the pre-ferment. Measure and mix: 1 LOAF 2 LOAVES 4 LOAVES yeast 1/4 1/2 1 tsp cool water (60°F/15°C) 1/2 cup/​​ 120 g 1 cup/​​​ 240 g 2 cups/​​ 480 g whole-wheat flour 3/4 1 1/2 cups/​​ 210 g 3 cups/​ 420 g tsp cup/​​ 105 g tsp Let it ferment.

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