Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking (Anglais) Relié – 12 novembre 2007
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5 min pour faire la pâte, quelques heures d'attente (et oui), 5min pour former le pain de la forme voulue (boule, baguette, couronne, etc...) et 30min au four. C'est tout.
Le pain est quand même un peu moins aéré que celui de mon boulanger, je reste persuadée que l'absence de pétrissage ne peut pas rester sans effet, mais ca reste tout à fait délicieux au palais et aussi pour les yeux.
La recette se trouve sur internet facilement, mais le livre contient un tas de conseils et pas mal d'autres recettes dérivées pour faire différentes sortes de pains, pizza et pâtisseries.
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The book has an unfortunate, (for me) bias towards light, fluffy breads and breads that rely on "ingredients". So...
Sourdough breads: I've been refrigerating my dough for years to increase the sourdough flavor. This books opens the door to a very simple approach to sourdough.
As the book notes, the sourdough taste increases with time in the refrigerator. So simply keep two sets of dough running ... a "dormant" set and an active set. Start by making a batch of dough. Stick it in the refrigerator and don't touch it for at least a week. After a week or so, make a second batch of dough. (I would mix in a hunk of the previously mixed, week old dough to enhance the sourdough development.) Now put this second batch away and start using the first batch ... which will have started to taste like a sourdough. When this first batch is used up, make up a brand new "dormant" batch and put it aside while you start using the batch that's been sitting in the refrigerator for the past week or so.
In this way you can keep a sourdough going forever, without any additional work. (Since you only a new batch when an old batch runs out.)
Rye and whole wheat: The technique is IDEAL for rye ... which is a gummy, no-knead but extremely delicate dough. I would certainly use much more rye than any of these recipes call for and would use the sourdough technique I mentioned above to develop flavor.
It its also ideal for whole wheat. The big problem with whole wheat is not the crust, (I'll mention a technique to bring out a crust), but that whole wheat contains bran, which, when kneaded, cuts the strands of gluten/protein. That's why 100% whole wheat is so dense. But, since you do not knead this dough, the bran does not cut the protein strands and the dough is free to rise almost as much as a white flour.
Personally, I use 50% rye and 50% whole wheat and, using the books oven technique get a great rise.
Another technique that develops a very thick crust, no matter the flour, is to bake the bread in a preheated, covered oven pot or casserole pot at 450 degrees.
By the way ... to get actual pumpernickel, forget the powders, (coffee and chocolate ... yeesh!) and just use pumpernickel flour in place of rye flour. (Pumpernickel flour is nothing more than whole grain rye flour.)
1) WEIGH YOUR INGREDIENTS! This is a cardinal rule of baking and one not to be flaunted. Buy a good scale -- it's as important as your baking stone.
2) Cut the salt and yeast called for by half: I use 10gm salt and 8gm yeast.
3) Preheat your oven for at least an hour at 500 degrees. A 20 minute preheat does NOTHING for your stone and bottom crust. Drop the temp to 450 when the bread goes in the oven.
4) I use Light Whole Wheat Bread on page 74 as my base recipe. The 140 grams of whole wheat flour kicks the flavor level up substantially.
5) Skip the cornmeal and go with parchment paper. SO much easier and no smoke in the kitchen.
6) Get a good instant-read thermometer. The bread is done when it reads 200 degrees. Another pricey tool but you'll soon find it indispensable.
Follow my recommendations and you'll get great bread with excellent top and bottom crust every time.
The book frequently calls for a pizza peel and baking stone. A set of the peel (or a suitable cutting board), stone (or an unglazed ceramic tile from Home Depot) and this book would make a great gift. In fact, I thought that I could cross several people off of my shopping list by buying the set or just the books for all. Unfortunately, it is already out of stock. Looks like I am not the only one who is impressed by it. I can't even give my book away and wait for a new copy because I spilled olive oil on it while making the sun dried tomato and Parmesan bread. By the way, it was delicious!
This is a great book for all cooking experience levels. The recipes are easy and the results impressive.