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Artisan Bread in Five Minutes a Day: The Discovery That by Jeff Hertzberg, Zoë François PDF

By Jeff Hertzberg, Zoë François

ISBN-10: 142990478X

ISBN-13: 9781429904780

This is often the vintage that begun all of it – Artisan Bread in 5 mins an afternoon has now bought millions of copies. With greater than part one million copies in their books in print, Jeff Hertzberg and Zoë François have confirmed that folks are looking to bake their very own bread, as long as they could do it simply and quickly.

Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, or even buttery pastries can simply turn into a part of your individual own menu, Artisan Bread in 5 mins an afternoon will train you every little thing you want to recognize, starting the eyes of any power baker.

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Additional resources for Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking

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This dough can rise a little slowly, so it could take up to 90 minutes for the first rise. 3. Meanwhile, spray a 9 x 5-inch loaf pan with baking spray. 4. Turn the dough out onto a lightly floured surface and pat it into a rough 8-inch square. Fold the top half to about the middle of the dough and press the edge down to secure it. Fold the top over again, this time to within about an inch or so of the bottom. Press the edge to seal. Now pull the bottom of the dough up to meet the dough roll you’ve created and seal the seam.

Flour your work surface lightly and turn out the dough. Divide it in half, and form each half into a log about 13 inches long. You can do this by rolling the dough like a kid making a snake out of clay, or you can press and stretch each piece of dough to about 12 inches long, then fold the edges of the long sides together and pinch to seal the seams. 3. Place the two logs on the parchment-lined baking sheet, leaving about 2 inches of space between them for rising. Dust the tops of the loaves with rice flour and cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the end closed.

If there is sugar left over, you can sprinkle it on top of the loaf when you’re finished. 6. Cover the pan with plastic wrap or place the whole pan in a large plastic bag and tie the open end closed. Refrigerate overnight or up to 24 hours. On baking day 1. Take the pan out of the refrigerator and heat the oven to 325°F. 2. Uncover the pan and bake the bread at 325°F until the top is very brown and the internal temperature reaches 190°F on an instant-read thermometer, about 50 minutes. Check partway through baking and if the top seems to be browning too quickly, cover the pan with some foil.

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Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking by Jeff Hertzberg, Zoë François


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