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How To Bake MORE Bread: Modern Breads/Wild Yeast - Paperback | Diverse Reads

How To Bake MORE Bread: Modern Breads/Wild Yeast

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2017 Gourmand International World Cookbook Awards "Best Bread Book in the United States"

How To Bake MORE Bread: Modern Breads/Wild Yeast demystifies sourdough and natural fermentation. The approach is simplified, updated, and delicious.

The book begins with complete process for "Pain au Levain", the classic French sourdough. It's so clear even a beginner can become a successful home baker. The other bread recipes build on the basics and, thanks to ingenious home modifications and step-by-step color photographs, even the cutting edge techniques like Porridge Bread are easy to grasp.

• Full-color technique section

•

• How to build your own sourdough starter from scratch

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• Innovative Flavor Wheel for Bread

Learn more at www.MichaelKalanty.com

If you decide to purchase of copy, please write a review and let ChefMike know how you like his book. Thank you.

ISBN-13: 9780692546024

Media Type: Paperback

Publisher: Red Seal Books

Publication Date: 06-01-2016

Pages: 304

Product Dimensions: 7.00(w) x 9.90(h) x 0.70(d)

An award-winning, professional baker with more than 20 years’ experience, Michael Kalanty is a craft bread baker, culinary instructor, and cookbook author. His certifications include Executive Pastry Chef, Culinary Educator, and Master Taster. Kalanty was also named Chef Instructor of the Year by Le Cordon Bleu and has several full-length baking courses online, produced in partnership with Craftsy.com. His first book, How to Bake Bread, won "Best Bread Book in the World" at the Paris Cookbook Fair in 2011.

Table of Contents

Foreword Nathan Myhrcoid xi

De-Mystifying the Whole Process 1

A Wild Yeast Culture

Starting Out 11

Keeping the Culture Alive 31

Baking with a Wild Yeast Culture 51

Mater Formula for Wild Yeast Breads

Pain au Levain 71

Collection of Bread Formulas

(See facing page)

Techniques, Topics, & Tales

Getting More from Your Home Oven 104

Hybrid Levain 148

All About Couches 155

Whole grain Soakers 191

Develop Your Palate for bread 210

About Porridge Breads 219

How to Cook creamy Grains for porridge Breads 234

Appendices

1 Reference from How to Bake bread: The Fire Families of Bread

2 Understanding the Formulas

3 About a Commercial Deck Oven

4 Bibliography

5 My Short List

Author's Lagniappe

Acknowledgements

Index

The Breads

Modern Breads

Ancient Grain Heart Bread with Barley Levain 137

Apple Walnut Farmhouse Bread 142

Bridgetown Craft Bread 151

Honey Rye health Bread 162

Pumpernicked Sandwich Bread 169

Rosemary Raisin Bread 176

Seedy Batards 182

100% Spelt Bread with Whole Spelt Berries 190

Classic Breads

Pain au Levain 201

One-Build Sourdough Bread 205

Two-Build Sourdough Bread 212

Porridge Breads

Grits & Goat Cheese porridge Bread 227

Oatmeal Raisin Porridge Bread 239