Baking By Hand: Make the Best Artisanal Breads and Pastries - download pdf or read online

By Andy King, Jackie King

ISBN-10: 1624140009

ISBN-13: 9781624140006

Make the simplest Bread at domestic with simply Your Hands

Nothing beats the intoxicating odor of freshly baked bread. yet what in case you might create these attractive artisan loaves within the most standard manner attainable: with simply your individual hands?

Baking by means of Hand exhibits you ways to just do that. hold your mixer within the closet as Andy and Jackie King train you long-forgotten tools which are the hallmarks in their unheard of bakery. They’ll take you thru all the steps of constructing striking bread, from constructing your individual sourdough tradition, to blending by means of hand, conventional shaping strategies and directly directly to the ultimate bake. most significantly, you’ll research the Four-Fold technique—the secret to meaking the type of bread at domestic that might easily be best tier in any setting.

In this booklet, Andy and Jackie function their stand out bakery recipes, together with favorites equivalent to their North Shore Sourdough, a superbly crusted and open-crumbed Ciabatta, and their earthy, fit and beautiful Multigrain loaf. And that’s purely part the tale. The Kings additionally provide up innovations and recipes for his or her much-loved pastries like harmony Grape Pies and Rhubarb-Ginger muffins, combining seasonality, locality and a keenness for clean materials. And they’re all prepared so you might make—without a mixer.

A&J King Artisan Bakers is found in Salem, Massachusetts, and was once named considered one of America's 50 top Bakeries by way of The day-by-day Meal.

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Extra info for Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer

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Add the melted butter. Fold the mixture gently with a wooden spoon until just combined. Add the apple sauce and gently stir through. Do not over mix – the batter should be lumpy. Fill each muffin hole in the tray with the mixture. Bake for 20 to 25 minutes. Allow to cool in the tray for a few minutes before removing. White truffle cake SERVES 12 INGREDIENTS: 50g/2oz white chocolate 2 eggs 50g/2oz caster sugar 50g/2oz tablespoons plain flour (sifted) 542E6735-1B63-4852-957F-FA4CB9A65D7D ● ● For the truffle topping: 300ml/1/2pt double cream 350g/12oz white chocolate (broken into pieces) 250g/9oz fromage frais Cocoa powder for dusting Preheat the oven to 180°C/350°F/Gas mark 4.

Banana & apricot Chelsea buns SERVES 9 542E6735-1B63-4852-957F-FA4CB9A65D7D INGREDIENTS: 175ml/6fl oz warm skimmed milk 1 teaspoon dried yeast 225g/8oz plain flour 2 teaspoon mixed spice 1/2 teaspoon salt 50g/2oz caster sugar 25g/1oz margarine (softened, plus extra for greasing) 1 egg For the filling: 1 large banana 175g/6oz ready-to-eat dried apricots 2 teaspoons muscovado sugar For the glaze: 25g/1oz caster sugar 2 tablespoons water 29 01a Desserts cakes 1a 24/11/04 11:28 am Page 30 Cakes & muffins ● ● ● ● ● ● ● ● Lightly grease an 18cm/7in square tin.

Sprinkle on the sugar and continue beating until the meringue holds fairly stiff peaks. Stir one quarter of the meringue into the nut mixture to lighten it, then delicately fold in the rest. Turn the batter into the prepared tin and bake in the oven for 20 to 25 minutes, until the cake has risen nicely. Remove the tin to a wire cooling rack. After 10 minutes, run a knife around the inside edges, unmould the cake and remove the baking parchment. To make the butter cream, beat the butter, sugar and 2 tablespoons rum into the nuts.

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Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer by Andy King, Jackie King


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