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    Artisan Bread for Beginners
    Artisan Bread for Beginners
    Artisan Bread for Beginners
    Ebook99 pages39 minutes

    Artisan Bread for Beginners

    By The Artisan Bakery School

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    About this ebook

    Artisan bread is often sourdough, but beginners can achieve very impressive results without using a sourdough culture. The secret is in a process called retardation – or ‘slo-mo’dough. This book shows you how to use your fridge so you can fit baking authentic artisan bread into even the most hectic lifestyle.
    It includes:
    * Our proven Seven Steps method for reliable results every time
    * Illustrations of all the steps, backed up with clear explanations
    * Insights into the three Ts: timing, temperature and technique
    * Tips on improving the look, taste and texture of your loaves.
    * Ideas for using fruits, nuts and seeds to create an impressive selection of wonderful, original breads
    * Original recipes developed by The Artisan Bakery School
    A handbook for anyone reaching for a real life-skill.

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateNov 6, 2015
    ISBN9781311691477
    Artisan Bread for Beginners
    Author

    The Artisan Bakery School

    Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

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      Book preview

      Artisan Bread for Beginners - The Artisan Bakery School

      Artisan Bread for Beginners

      By The Artisan Bakery School

      All contents copyright © Penny Williams and Dragan Matijevic 2013

      ***

      Published by Pendragan Publishing

      ***

      This book cannot be copied, reprinted or redistributed for sale by any mechanical, electronic or other means. The design, photographs and text remain the properties of the authors.

      The information contained in this text has been verified and documented as carefully as possible. No warranties of any kind, either expressed or implied, as to the accuracy of this information or its suitability for a particular purpose, are made. The Artisan Bakery School disclaims any and all said or implied warranties, and does not make any warranty or guarantee, or make any representation whatsoever, said or implied, regarding the use or result of any information or services provided by this document. The authors and The Artisan Bakery School will not assume any liability for any loss or damage of any kind, arising out of or caused by, directly or indirectly, the use of this information.

      ***

      Smashword Edition

      ***

      Pendragan Publishing

      Old Home Cottage

      Sparkwell

      Plymouth PL7 5DQ

      United Kingdom

      First Edition 2013

      Table of Contents

      Artisan Bread for Beginners

      Seven Steps to Bread Heaven

      How to use this book

      Four Basic Artisan Bread Recipes

      What flour to use.

      Read this first! 4 essential stages of the dough!

      Basic White

      Basic Brown

      Basic White with Olive Oil

      Basic White with Rye Flour

      Basic Tools

      The Seven Steps

      Managing Your Time - Three Baking Schedules

      Step 1: Measuring and kneading

      Step 2: First rise, folding and Flexi Point 1

      Step 3: Scaling, pre-shaping and bench rest

      Step 4: Shaping and Flexi Point 2

      Step 5: Proving and timing

      Step 6: Scoring and decorating

      Step 7: Baking

      Storing

      7 Party Bread Recipes

      Cheese & Onion Bread

      7 Seeded Loaf

      Tomato, Pesto and Garlic Bread

      Chef's Mushroom Bread

      Cocoa Delight

      Date and Apricot Breakfast Bread

      Oats, Barley Malt & Ginger

      Essential Tips for Better Baking

      Controlling Taste

      Controlling Crumb, Texture and size

      Controlling Crust

      Controlling Shape

      Essential Techniques

      Shaping

      Chafing

      Proving

      Scoring

      Steaming

      Essential Baking Terms

      Fermentation

      Retardation

      Hydration

      Bench-rest

      FIFO

      Maillard Effect.

      Adding Seeds to Your Recipes

      Seed Varieties

      Seed Combinations

      Ingredients

      Flour

      Water

      Yeast

      Salt

      Thank you for purchasing this book!

      Other Books by The Artisan Bakery School

      Building a Wood Fired Oven in a Day

      A Million and One Original Bread Recipes

      Baking Real Sourdough Bread

      Perfect Pizza

      Baking Low Gluten & Heritage Breads

      The Microbakery Blueprint

      The Micropizzeria Blueprint

      About The Artisan Bakery School

      Contact Us

      About Dragan

      About Penny

      Services

      Useful Links

      Seven Steps to Bread Heaven

      Intro

      If you think making artisan bread is something that takes all day to do and a lifetime to master, this book will revolutionise your thinking.

      Artisan bread is often sourdough, but beginners can achieve equally impressive results without using a sourdough culture. The secret is in a process called retardation – slowing down the rate at which the dough rises, so that the flavours and dough texture can mature. This book shows you how to do this by using your fridge, so you

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