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Baker's Manual by Joseph Amendola

By Joseph Amendola

An important formulation for baking success--an up to date version of the vintage reference What do nearly all breads and muffins have in universal? They depend on baking formulation, the construction block ''recipes'' that each severe baker needs to grasp. for instance, at the back of each tempting napoleon lies a formulation for traditional puff pastry, whereas a really heavenly chocolate brownie can't exist with out the data of the way to mood chocolate. Compiled by means of a veteran teacher on the Culinary Institute of the USA, this authoritative reference comprises 2 hundred thoroughly updated formulation utilizing crucial materials present in state-of-the-art pastry kitchens. From American Pie Dough and P?t? Bris?e to Pastry Cream and Cr?me Anglaise, those recipes are written in small- and large-yield types to deal with the desires of the intense domestic baker in addition to the pastry chef.

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Seal seams by pressing dough against table. Place seam side down in greased pans. Proof until doubled, about 11⁄2 hours. Bake at 350°F for 45 to 50 minutes or until golden and loaves sound hollow. Remove from pans and dry sides of loaves in oven for 5 minutes. If desired, brush the tops of the loaves with melted butter while still warm. 5 oz (1⁄2 cup) cinnamon sugar and 3 oz (1⁄2 cup) raisins before rolling into cylinder. W H O L E W H E AT S A N D W I C H L OA F M A K E S 2 P O U N D S 1 3 O U N C E S D O U G H O R T W O 2 2 .

Place seam side down in greased pans. Proof until doubled, about 11⁄2 hours. Bake at 350°F for 45 to 50 minutes or until golden and loaves sound hollow. Remove from pans and dry out sides of loaves in oven for 5 minutes. If desired, brush the tops of the loaves with melted butter while still warm. I TA L I A N B R E A D The milk powder and honey give this Italian bread the characteristic white soft interior and crackly brown exterior with just a hint of sweetness. 66 oz (1 Tbs ϩ 1 tsp) salt In a mixer bowl, autolyse the flour, water, milk powder, olive oil, and honey.

Refrigerate overnight before using. Biga can be held and used from refrigerator for up to three days. WHITE SANDWICH BREAD M A K E S 2 P O U N D S 1 4 O U N C E S D O U G H O R T W O 2 3 - O U N C E LOAV E S I N 9 BY White bread doesn’t have to be insipid. A golden crust and tender crumb make this a great slicing bread for sandwiches or rolls of any sort. 33 oz (2 tsp) salt Additional melted butter for brushing tops (optional) In a mixer bowl, autolyse the flours, sugar, milk, and butter. Mix in the biga and yeast on low speed.

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