Download PDF by Keith Cohen: Artisan Bread: Techniques & Recipes from New York's

By Keith Cohen

ISBN-10: 162788145X

ISBN-13: 9781627881456

In 2007, Keith Cohen bought New York's Orwasher's Bakery, indexed one of the most sensible ten bakeries in the USA. He introduced a brand new line of Artisan Wine Breads in 2009 lower than the logo identify Oven Artisans. Cohen created his new breads with a wine grape starter in collaboration with Channing Daughters winery in lengthy Island.

The process used dates again to historic Egypt, the place bakers who have been baking bread within the related facility as wine used to be being fermented researching that the average yeast within the air from the fermenting grapes could leaven the bread and provides it exact flavor.

In 2010, Cohen premiered his beer bread—a chewy, dark-hued construction with a nutty, powerful style that comes from the Otis Stout from Sixpoint Craft Ales that's combined into the dough.

Artisan Bread will characteristic the suggestions used in addition to the recipes for Orwasher's most renowned breads tailored in particular to facilitate domestic baking.

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Extra info for Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery

Sample text

Its crust is thin yet crispy, and its crumb is moist and spongy, with medium-sized irregular holes. Orwashers Bread 101 33 STEP 1: GETTING STARTED The absolute first step to baking bread is to make sure that you have all of the tools and ingredients you will need during this process. ” This should ideally happen before you begin baking. While I know this may seem like an arduous task, believe me when I say it is well worth the effort. Make sure to carefully read through the recipe before beginning to bake.

Alternatively, the less the dough is mixed, the more airy it becomes, allowing for an open and irregular cell structure. Some bakers choose to knead by hand, while others mix their dough with a stand mixer. Kneading the dough by hand means to work the dough in a continuous motion by folding, stretching, and pressing until it is uniform. The stand mixer with the dough hook attachment mimics this kneading process mechanically. Some bakers do a combination of both hand mixing and electric mixing techniques.

The friction from your mixer will increase the temperature of your dough, simply by doing its job. Mixing with a stand mixer involves much more friction than mixing or kneading by hand. This friction will add a couple of degrees to your dough temperature. Low and high speeds vary from mixer to mixer. The higher the speed, the more friction. You need to be able to think critically about how your mixer is getting the job done and be able to adjust the process accordingly. WHAT HAPPENS WHEN THE DOUGH BECOMES TOO OXYGENATED?

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Artisan Bread: Techniques & Recipes from New York's Orwasher's Bakery by Keith Cohen

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