New PDF release: A Cook's Initiation into the Gorgeous World of Mushrooms

By Philippe Emanuelli

ISBN-10: 1452114455

ISBN-13: 9781452114453

This gorgeous consultant to purchasing, storing, and cooking greater than 20 kinds of wild and cultivated mushrooms (and truffles!) additionally collects one hundred twenty five mouthwatering recipes. greater than a hundred colour photos seize the original features and, certainly, the splendor, of every kind of mushroom, offering tempting visuals for the a hundred dishes featured within the publication. An evocative item in itself, A Cook's Initiation into the attractive international of Mushrooms might be both at domestic on a gourmet's kitchen countertop and a nature lover's espresso desk.

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Starting with a sponge makes a difference in flavor and texture. A sponge is simply a mixture of water, yeast, and flour. Making a sponge will give any yeasted bread an easy boost. The dough will be more extensible and easier to handle. The loaves will rise to their fullest, and they’ll bake to their maximum volume. Think of it as taking time to stretch before exercising. When you warm up, you increase your flexibility and you have a more effective workout. It is the same with a sponge. The water starts changing the structure of the flour as it sits, allowing the gluten strands to relax and become more elastic.

See also biga and poolish. rest: To let a dough sit undisturbed for a period of time. retard: Many commercial bakeries prolong the fermentation process by chilling their dough. Retarding allows control over when the dough is ready to bake and encourages flavor development. 28 scale: Scale is used by bakers as a verb to refer to weighing dough. sponge: A sponge is a mixture of all the water and yeast called for in a recipe and some of the flour. A sponge gives breads better shape, volume, and flavor.

Flour the work surface. Using the bowl scraper, turn out the dough and knead a few times. The dough will be smooth but somewhat tacky. Place it in the bread bowl. Cover the bowl with a lightly oiled or sprayed DELLA FATTORIA BREAD piece of plastic wrap and place in a warm, draft-free spot (see Creating Your Warm Spot, page 17) to proof until the dough is very puffy, 11/2 to 2 hours. • At this point, the dough is ready to be pre-shaped and shaped for a White Boule (page 42), White Pullman Loaf (page 49), or Oval Herbed Bread (page 62) or divided, preshaped, and shaped for traditional loaves (see page 50), Cinnamon-Raisin Bread (page 56), or White or Wheat Sandwich Rolls (page 61).

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A Cook's Initiation into the Gorgeous World of Mushrooms by Philippe Emanuelli

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