New world sourdough Artisan techniques for creative homemade fermented breads : with recipes for birote, bagels, pan de coco, beignets, and more
Book - 2020
"New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists."--
- Subjects
- Genres
- Cookbooks
- Published
-
Beverly, MA :
Quarry Books
2020.
- Language
- English
- Main Author
- Physical Description
- 159 pages : color illustrations ; 27 cm
- Bibliography
- Includes bibliographical references (page152) and index.
- ISBN
- 9781631598708
- Introduction
- Part I. Sourdough Techniques
- Ch. 1. Tools, Ingredients, and Techniques
- Tools
- Ingredients
- Techniques
- Making and Maintaining Tour Sourdough Starter
- Building and Maintaining a Levain
- Mixing Dough
- Shaping Dough
- Proofing Dough
- Baking Bread
- Part II. Recipes
- Ch. 2. Rustic Breads
- Pan Rustico (Country Bread)
- Pan Integral (Whole-Wheat Bread)
- Oliver Oil and Sea Salt Tin Loaf
- Coco Rugød
- Toasty Seed Sour
- Pan Gallego (Bread of Galicia)
- Birote
- Pan de Agua (Water Bread)
- Plantain Sourdough
- Rustic Olive and Parmesan Bread
- Ciabatta
- English Muffins
- Pretzel Buns
- New Orleans French Bread
- Masa Pizza Crujiente (Crispy Pizza Dough)
- Masa Pizza Integral (Whole-Grain Pizza Dough)
- Masa Focaccia
- Whole-Grain Pita Bread
- Tortillas de Harina (Flour Tortillas)
- Ch. 3. Enriched Sourdough Breads
- Choco Pan de Coco
- Honey Oat Tin Loaf
- Bananas Foster Sourdough
- Cinny Raisin Bagels
- Pecan Praline Monkey Bread
- Semitas de Yema
- Challah
- Whole-Grain Brioche Buns
- Cuban Muffins
- Jamaican Hard Dough
- Mallorcas
- Muffaletta Rolls
- Pão de Queijo (Cheese Bread)
- Pan de Café (Coffee Bread)
- Queen Cake
- Whole-Grain Pineapple Cream Beignets
- Resources
- Acknowledgments
- About the Author
- Index