Party Breads! : How to bake the wow factor into luscious breads your guests will love, whether you're planning ahead, or your guests are on their way

99 Pages·2015·3.34 MB·English

Party Breads!
The Artisan Bakery School
All contents copyright © Penny Williams and Dragan Matijevic 2015
***
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. The authors cannot be held liable for the use of its
contents.
***
Pendragan Publishing Old Home Cottage Sparkwell
Plymouth PL7 5DQ
United Kingdom First Edition 2013
Table of Contents
Party Breads!
Table of Contents
Faster Artisan Breads are FAB for Parties!
Where should I start?
Faster Artisan Breads in 3 Simple Steps
Basic Tools
Basic Techniques
Rock & Rolling
Chafing
Decorating
Scoring
Basic Bread Ingredients
FAB Breads to Plan Ahead
FAB Baguettes
FAB Great White
FAB Olive & Pesto
FAB De Luxe Cheese Baguettes & Cheese Bites
FAB Spelt & Malt Soda Bread
FAB Sunflower Power
FAB Pepperoni Feast
FAB Little Cheese Brioches
FAB Pizza
Three Steps to FAB Pizza
Our Sauce Recipe
Last Minute Recipes
Focaccia with Cherry Tomatoes and Basil
Stuffed Focaccia
Wild Garlic and Pistacho Pesto Ring
Magic Morsels
Armenian Lavash
Herby Cheese & Garlic Fougasse
Gluten Free Provencale Socca
Essential Tips
How to Make Bread With Holes
Achieving Better Taste
Better Crumb, Texture and Size
Better Crust
Better Shape
Controlling Speed
Tins or Bannetons or Baking Trays?
Steaming
Proving
Water & Hydration
Storing
Thank you for purchasing this book!
Other Books by The Artisan Bakery School
Faster Breads
Gluten-Free, Gourmet Friendly Breads
Artisan Breads for Beginners
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
Faster Artisan Breads are FAB for Parties!
As sugar becomes the new “coke” (dangerous and addictive), bread is set to
become the new cake. A well-made loaf has enough wow factor to make it the
king of the table, yet still be healthy enough for everyone to enjoy guilt-free.
This book shows you how to make the kind of stunning, luscious loaves that will
nourish bodies and warm hearts. Goodbye to refined sugars. Goodbye to e-
numbers, additives, colourings and things you can’t even pronounce, never mind
digest.
Bread has always been about sharing and celebrating around the table, which
is another good reason to give it a starring role at your party, or to take a loaf
along as a gift to your hosts. With our new FAB (Faster Artisan Bread) Method,
you can make genuinely impressive artisan breads with no hassle at all, even if
you have never baked before. With the recipes in our Last-Minute section, you
can make beautiful bread part of even the most impromptu get-together. You can
even make vegan or gluten-free breads for everyone to enjoy.
We put this book together for people who love their friends, and want to feed
them well, no matter what the occasion. We hope you will be as inspired by
these recipes as we are.
Happy baking, and have a great party!
Dragan and Penny
Where should I start?
Sometimes you know when the party is going to be, and sometimes it seems to
have started before you know it.
This book is divided into recipes for breads you need to start a day or two ahead,
using our FAB (Faster Artisan Bread) Method, and breads you can make in 2
hours, possibly even with the help of your guests. All the breads are as gorgeous
to eat as they are to look at, and very good for you too!
• If you have guests already coming up the path, go straight to Last Minute
Recipes. Get all your ingredients out on the work surface and co-opt a couple of
guests into making Magic Morsels. These are probably the easiest to make, the
fastest to bake, and the most adaptable in terms of toppings.
• If you have the luxury of a few days before anyone arrives, please leaf through
the whole book before you start and ideally have a go at one of the FAB recipes.
The FAB method relies on something called retardation, which means letting the
dough rise very slowly in the fridge, for a minimum of 24 hours. This means the
flavour develops better, the crumb is bouncier, and the loaves are crustier, just
like the kind of artisan bread you would buy in a really great farmers market.
FAB recipes are easier than most artisan breads because they benefit from recent
research proving that kneading is unnecessary, providing the dough gets
sufficient hydration and enough time to develop by itself.
• Once you are ready to begin, get everything organised on the kitchen surface:
all your equipment and all your ingredients. Measure your ingredients, including
the water, very precisely. Professionals use digital scales, which are not
expensive, and make the baker’s life a lot easier. Accurate measuring, whether
cups, spoons or scales, gives better results, every time.
Faster Artisan Breads in 3 Simple Steps
Sample Schedule:
If your party is on Saturday lunchtime or evening, here are your 3 Steps:
1. Thursday evening: mix the ingredients (3 minutes) and refrigerate
2. Friday evening (24 hours later): Rock & Roll into shape (1 minute) and
refrigerate in proving basket
3. Saturday morning (12 hours later) bake straight from the fridge (30
minutes in oven)
Total hands on time - 4 minutes - 1½ day (36 hour) cycle
Please note that terms such as ‘Rock & Roll’ are explained in Basic Techniques.
By following our unique Three Steps Method, you will be able to bake a
beautiful loaf first time.
Time, Temperature and Technique
The three magic elements that rule the whole process of bread making are time,
temperature and technique.
Time - the more time you give your dough to develop, the better its taste will be,
and the better it will be for your health. But if you leave it too long at normal
temperatures, it will collapse.
Temperature - if you lower the temperature you will be able to extend the time.