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    A Million And One Original Bread Recipes
    A Million And One Original Bread Recipes
    A Million And One Original Bread Recipes
    Ebook161 pages36 minutes

    A Million And One Original Bread Recipes

    By The Artisan Bakery School

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    About this ebook

    A Million and One Original Bread Recipes
    There are more potential recipes for brilliant breads than there are games of chess or atoms in the known universe!
    This breakthrough book from The Artisan Bakery School not only shows you how to make great breads, but how to successfully develop original recipes of your own.
    * Make authentic artisan breads following our simple Seven Steps, fully illustrated with tips and techniques for improving the taste and looks of your loaves.
    * Learn proportions for incorporating 100 different nuts, seeds, fruits, veg, cheeses, meats, herbs and spices etc.
    * Successfully combine ingredients to balance flavours and textures
    * Choose the right flours for different loaves
    * Create stunning original recipes of your own
    * Including over 50 recipe suggestions developed by The Artisan Bakery School plus details of our seven star performers.
    An inspiration for adventurous bakers of any level!

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateNov 8, 2015
    ISBN9781311698049
    A Million And One Original Bread Recipes
    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

      A Million And One Original Bread Recipes - The Artisan Bakery School

      A Million and One. Really?

      A Million and One Original Bread Recipes might sound like a tall order for just one book. But it's a bit like a game of chess. The combined moves of the 32 pieces on a chess board offer a greater number of potential games than there are atoms in the known universe. This book lists around 100 ingredients that can be added in a myriad of combinations to four different basic doughs. Playing with combinations of different ingredients, then combining them with various types of flours, can give you at least a million, if not a trillion, of your own original breads!

      This book is for curious, creative and adventurous bakers of any level. 

      If you are an intuitive baker, this book will give you guidance and reassurance to back up your hunches about what ingredients work with each other.

      If you are a more technical baker, or have never baked before, it offers precise ratios, instructions and clear explanations of techniques, using our simple Seven Steps method.

      If you are more of a pioneer in the kitchen, this book will inspire you to go further in creating recipes of your own. Whichever kind of baker you are, and whatever kind of bread you want to bake, this book will help you get the best results, every time.

      To get you started, we detail 50 suggestions of how to combine the ingredients into original recipes developed at The Artisan Bakery School.

      Creating your own breads is immensely rewarding. It feeds your imagination as well as your family and friends. The more you bake, the more you'll want to make. If you have any suggestions for new ingredients or further combinations, we'd love to hear from you. Our contact email is at the end of this book. Thank you in advance!

      Good luck, and happy baking!

      Four Basic Artisan Bread Recipes

      This section contains recipes for four basic bread doughs: White, Brown, Rye and White with Olive Oil. Choose a basic recipe and simply follow The Seven Steps. If you have never baked bread before, we suggest you aim to make great bread with one basic dough first, before adding other ingredients or moving on to another flour. Once you're confident and familiar with the way each dough behaves, you can start with some of the combinations we suggest here, and then create some combinations of your own. There's a whole universe of unexplored breads right in front you!

      Note: recipe quantities are also shown as percentages so that you can scale the number of loaves you want to bake up or down. The flour weight is always 100% and other ingredients are a percentage of that weight. At The Artisan Bakery School, we only use organic flour, sea salt and filtered water (because chlorine in tap water tends to kill the yeast).

      For your convenience the figures in the basic recipes have been rounded and each of the basic recipes will make 1000g of dough.

      What flour to use.

      Breads

      We recommend choosing organic strong bread flour and where possible, a heritage variety. Each type of flour has its own characteristics.

      White flour will give the biggest, most reliable rise. A heritage white flour will usually include a blend of different heritage wheats and may appear almost creamy in colour.

      Wholemeal flour, particularly stoneground, is highly nutritious as it still contains all the wheat's original minerals and vitamins. However, it also still contains bran. Bran is rough and tends to prick the gas bubbles in the dough, resulting in a slightly lower rise than the white flour, and a

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