All You Knead Is Bread: Over 50 Recipes from Around the by Jane Mason

By Jane Mason

'All You Knead is Bread,' photographed through Peter Cassidy, goals to motivate you to begin baking by means of explaining the elemental thoughts, demystifying the method and displaying you, with step by step images, how uncomplicated it really is to make an important number of breads. The recipes come from the 4 corners of the globe, yet all of them have something in universal - they're effortless to stick to and the result's a lot greater for you than something you should purchase in outlets. choose between greater than 50 recipes, resembling pitta bread, soda bread, cinnamon buns, cheese rolls, rye bread and corn bread. Spanning wheat and the myriad different grains used from nation to state, this booklet will train the right way to make bread and comprehend its distinctive skill to deliver humans jointly to have a good time, percentage and revel in it.

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Additional info for All You Knead Is Bread: Over 50 Recipes from Around the World to Bake & Share

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Starting at noon, gently pinch about 1 cm/½ inch of the edge of the dough and pull it up and out, stretching it as far as you can without breaking it. Don’t worry if you do, just try not to. Fold that pinched bit over the blob of dough and gently lay it down. Repeat this action all round the blob of dough. Once you have worked all around the blob, cover it tightly again and allow to rest for 1 hour. Stretch and fold the dough in the bowl once more as if it were a clock. Cover again and allow to rest for 1 hour.

Cover and leave on the counter for 8–12 hours. Day Three: making the dough 100 g/¾ cup wheat flour (white, wholemeal/whole-wheat or a mixture) 10 g/2½ teaspoons salt 2 tablespoons lard (or butter) 2 tablespoons honey Mix these ingredients with the predough from Day Two and knead well for 10–15 minutes – see page 12 for instructions on kneading, adding more water if necessary to get a soft, stretchy dough that is the texture of your favourite pillow. Pop it back in the bowl, cover tightly and allow to rest for 1 hour.

If there is no structure, the loaf will not rise well and will come out like a brick. Right: Shaping is really what makes your loaf yours. Every recipe in this book will explain how to shape the dough for that particular bread, but once you have gained confidence, you can experiment with any shape you like. 30 31 Regardless of the final shape, you frequently start by pulling the dough gently out of the bowl and onto the counter. At that point you do the ‘stretch and fold’. i) Pretend the blob of dough is a clock.

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