- File Size: 562307 KB
- Print Length: 432 pages
- Publisher: America's Test Kitchen; Illustrated edition (September 6, 2016)
- Publication Date: September 6, 2016
- Sold by: Amazon.com Services LLC
- Language: English
- ASIN: B01D7CEGPM
- Text-to-Speech: Enabled
- Word Wise: Enabled
- Lending: Not Enabled
- Amazon Best Sellers Rank: #23,079 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
|Digital List Price:||$29.95|
|Print List Price:||$32.99|
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Bread Illustrated: A Step-By-Step Guide to Achieving Bakery-Quality Results At Home Kindle Edition
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From the Publisher
A fully illustrated handbook with more than 100 meticulously tested recipes that will enable you to bake artisan bakery–quality bread at home.
Inside Bread Illustrated
We start with 40 information-packed pages that explain the hows and whys of baking—and cover more-advanced topics for experienced bakers—as only the test kitchen can.
The Secrets of Baking Bread Revealed
**International Association of Culinary Professionals Best Baking Book of 2017**
The way the most basic of ingredients—flour, water, yeast, and salt—can magically turn from a pale lump of dough into a beautifully browned loaf can seem like a total mystery. We’ll show you that baking the perfect loaf is no mystery. Our kitchen testing has resulted in guaranteed-to-work recipes that we pair with helpful tips and tricks and recipe-specific sidebars that bakers of all skill levels can benefit from.
- Essential equipment you may need and specialty products you may want
- Mixing; kneading; rising; dividing and shaping; baking; and cooling and storing covered in depth
- Honors Class with more-advanced techniques for giving already great bread even more flavor and flair
- Beautifying Your Bread helps you craft bread masterpieces
Here are just a few of our favorites, along with the innovative techniques that guarantee your success:
Butter Fan Rolls
Fancy enough for dinner parties, these rolls are also great pulled apart and slathered with sweet jam for breakfast. Their success lies in their layers. We kept the construction process easy with a roll, cut, butter, and stack technique. Once we’d built the stacks, we placed them cut side up in a muffin tin. Voilà—your new anytime, go-to rolls.
Achieving a tender crumb and a buttery flavor that’s richer than that of any other sandwich bread can cause a butter-induced headache, what with the multiple additions of butter interspersed with laborious kneading. We simply melted the butter, combined all the ingredients, and let the dough rest in the fridge—and the loaf stitched itself together in 16 hands-off hours.
Our sourdough culture is dead simple to make, and we ensure a prolonged steamy oven environment that encourages crisp, charred crusts on this and other rustic breads in the book by pouring boiling water over disposable pans full of preheated lava rocks (yes, the ones used for gas grills), which absorb and retain heat.
Our remarkably light, fluffy version sticks with traditional flavorings (golden raisins, candied orange peel, and vanilla and almond extracts) and relies on long fermentation and proofing times to maximize the gas development from the yeast in the dough.
About the Author
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I have a lot of bread cookbooks, two bookshelves worth, and that is after I got rid of many. Everything from no knead bread to a Passion for bread (which intimidated me so much when I got it I told Jim I wasn't sure I'd ever be that passionate about bread.) Bread Illustrated is laid out from easiest to more involved, so you have early success, learn techniques, then go into more advanced bread baking.
The measurements are both the standard cup, half cup, but it also has weights based on the American scale, for example 10 oz water, 16 1/4 oz flour. It does not give metric on the recipe page, but does conversions in the back, so yes, it does have weights, which I prefer for baking.
Pictures- it has them, gorgeous pictures, both of the finished product, and pictures of techniques, skills, for pretzels it shows how to roll and shape the pretzels, for hoagie rolls how to shape the rolls. Some of the pictures are pretty basic, adding the yeast to the water, but you will have a course in bread making when done with this book.
Most of the recipes also have a trouble shooting guide at the end of each recipe, for example, the fluffy dinner rolls might be tough and hard to handle, they say to make sure the rolls are covered with plastic wrap, then go on to explain if you cut the rolls slowly they can dry out and develop a skin, so cover the cut pieces of dough while working.
The first 37 pages are wonderful reading, they talk about science of gluten, first rise in depth, yeast, equipment, cooling and storing, the pantry, kneading, it's excellent for beginner, interesting and a refresher for those of us who have been baking awhile. Bread machines are not covered, this is a hands on, or big mixer type of making bread.
One of the most interesting techniques, mentioned briefly in the equipment and more in depth on page 37, is using lava rocks with boiling water poured over them to maintain a steamy oven. I had never heard of this before, but it's brilliant. Put the lava rocks in aluminum pie plates and pour the water over the lava rocks to create long lasting steam.
The recipes are varied and interesting enough to make this a go to bread book for basic sandwich loafs, rolls, pretzels, pizza, and then onto breads like sage polenta and pita.
Sweet dough and breads, those lovely lovely cinnamon buns, St Lucia buns, Chocolate babka, are not neglected.
The pages is laid out by recipe title, yield (ex: makes 1 loaf), rising time, resting time, baking time, total time, key equipment. Then the why the recipe works section. On the same page is the list of ingredients, then the instructions, and pictures on following pages.
The chapters, besides the 37 page introduction, are:
Starting from scratch, 12 foolproof breads that teach the basics
Sandwich breads, everyday loaves, modern and classic
Mastering size and shape- dinner rolls and more
The perfect crust- pizzas and flatbreads from around the world
The sweeter side- enriched breads and other treats
Upping your game with sponges- bakery style artisan loaves
raising the bar- project recipes worth the time (here is where you'll find sourdoughs and sprouted breads, for example)
Now, you noticed I said it gave american weights and not metric, which is yes and no. It gives American ozs and lbs in the recipe, but starting on page 414 you will find metric conversions.
the index is alphabetical and well laid out, making recipes easy to find.
Why, when I am so enthused about this book, when the quick cheese bread was delicious, the sandwich loaf was great, am I giving the book a 4 stars? Because the ingredients are typed in a light salmon orange on white paper, no doubt an aesthetic choice but one that makes it difficult to read and doesn't belong in such an otherwise wonderful instructional book. Because the ingredients are such a huge part of the recipe this was, to me, a fairly major flaw and worthy of a one star deduction.
* a special note on kneading. if you don't read page 15 you might think the recipes are only for a heavy duty stand mixer. In the recipes they do not give instructions or time for hand kneading. It will say something like mix 2 min then turn on med high and mix 8 min, so you might think you can't knead by hand, or know how long to knead. On page 15 however, it gives instructions for hand kneading, saying most loaves will take 12-15 minutes. They also give reluctant instructions for the food processor. So yes, they do tell you how to hand knead and the time conversions for most 8 minutes in the mixer, but they don't include that information in the individual recipes.
It's really a good idea to read the first 37 pages no matter how exciting it is to jump in and make some bread.
Otherwise this is an excellent addition for almost anyone interested in bread and bread-like making and baking.
The result was wonderful and just as they pictured it, so the process works. However, although the amount of time is reasonably accurate it became clear that it was a matter of multiple steps each taking a short amount of time followed by a shortish amount of wait time so I was not able to do a step and leave it for while. However, that was minor when the outcome was so good.
But here are the two critical problems with the book that make it almost not worth getting:
1. the list of ingredients is printed in light pink on a semi-glossy white paper make it VERY difficult to read.
2. the list of ingredients for every recipe is printed on the first page of the recipe while the step-by-step instructions are the third page. That make you read the instructions, turn back a page to find the hard-to-read ingredients. Go to step 2 for the instructions, turn the page back to the ingredients, again and again. You can't put the book in a book holder. It won't be long, if I continue using it, until the pages are soiled from measuring and mixing.
I'm not sure what to do next - photo copy the ingredients? Hand write the ingredients next to the instructions? Or decide it's just not worth it? The recipes are fairly common with the usual tested results contributions - great stuff - but this book is very frustrating to actually use.
Top international reviews
I used to try to make bread from other sources. (internet or other bread books, but they never turned out right) most of the time they were inedible.
I have made a bread from this book, and it turned out fantastic.
if one follows the directions one cannot make a mistake.
there is a picture of the bread making process, and a careful explanation of the special techniques, that will make the bread a success.
No other bread book is needed.
this one is the best and the recipes work.
I also like the fact that most recipes do not contain eggs, since I am allergic to them. this is another plus. I find, that other bread or pastry recipes contain eggs which are not necessary at all.
there are some recipes that include eggs of course, but the majority of the recipes does not.
amazing book to have in ones collection
The only issue I have is they only use ounces and don't provide grams in the recipes.
Note 1: I have really come to love the work done by America's Test Kitchen. I have a few of their books now on everything from cook's science to perfect cookies and they are, almost without exception, perfect. Not just for the recipes that they have exhaustively tested to ensure they'll work out well, but I really enjoy their explanations for the steps they take in testing each recipe for what works, what doesn't, and why. I've learned as much from those as I have anything else.
Note 2: When following this book's instructions on Sourdough bread I didn't have much success at first. After the customary rising period, instead of a cohesive dough I basically had flour soup. I decided after a few unsuccessful attempts to go through the same trial and error process the test kitchen does and record all my changes. It seems that the native yeasts of this city (Ottawa) might just be lazy little buggers. Using the same recipe but with a much larger amount of sourdough starter than indicated (think 5-6x as much) which had been fed well about 5-6 hours before use yielded much better results. There seems to be some regional variation in this, so if yours doesn't turn out quite right the first time don't give up on it.
I have higher expectations from an organization who seems to value exactitude, such as ATK. My mistake.
I returned this a few hours after receiving it.
A well written book.