Ecole Du-Bread Masterclass
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Description
Book Introduction
A Masterclass from Ecole du Pain in One Volume
A book that compiles Chef Jeremy Bolster's 20 years of baking expertise.
This book contains the masterclasses of Jeremy Bollester, renowned for their solid fundamentals and rich content.
This book, "Ecole Deux Bread Master Class," focuses on understanding the essence of bread dough by focusing on "elasticity" and "extensibility," which are the main keywords of bread dough, and developing the ability to apply this to actual recipes.
To this end, first, it explains in detail how the main ingredients of bread, such as flour, water, salt, sugar, and yeast, affect bread dough, and how each baking process changes the bread dough. It also introduces the principles and methods for controlling the balance between extensibility and elasticity of bread dough, helping you get one step closer to bread dough, which has always seemed difficult.
It also provides flexible ways to deal with the numerous failures that can occur during the baking process, allowing you to perfect your own bread recipe.
In addition, the author presents 48 recipes that have been perfected through years of testing, divided into five chapters: Classic Bread, Classic Viennoiserie, Breads from Around the World, Trendy Viennoiserie, and Sourdough Bread, with detailed process photos.
This book, which generously shares the author's baking know-how accumulated over 20 years traveling the world, is sure to be of great help in growing into a better baker by providing clear theory and practice to beginners and the latest baking trends and upgraded techniques to current bakers.
A book that compiles Chef Jeremy Bolster's 20 years of baking expertise.
This book contains the masterclasses of Jeremy Bollester, renowned for their solid fundamentals and rich content.
This book, "Ecole Deux Bread Master Class," focuses on understanding the essence of bread dough by focusing on "elasticity" and "extensibility," which are the main keywords of bread dough, and developing the ability to apply this to actual recipes.
To this end, first, it explains in detail how the main ingredients of bread, such as flour, water, salt, sugar, and yeast, affect bread dough, and how each baking process changes the bread dough. It also introduces the principles and methods for controlling the balance between extensibility and elasticity of bread dough, helping you get one step closer to bread dough, which has always seemed difficult.
It also provides flexible ways to deal with the numerous failures that can occur during the baking process, allowing you to perfect your own bread recipe.
In addition, the author presents 48 recipes that have been perfected through years of testing, divided into five chapters: Classic Bread, Classic Viennoiserie, Breads from Around the World, Trendy Viennoiserie, and Sourdough Bread, with detailed process photos.
This book, which generously shares the author's baking know-how accumulated over 20 years traveling the world, is sure to be of great help in growing into a better baker by providing clear theory and practice to beginners and the latest baking trends and upgraded techniques to current bakers.
- You can preview some of the book's contents.
Preview
index
Part 1: Basic Theory to Know Before Making Bread
Chapter 01 The Role of Materials
01 Wheat Flour (Composition of Wheat Flour / Classification of French Flour / Name of French Flour)
02 Water (The role of water / Finding the right water ratio for dough)
03 Salt (role in dough / role in bread)
04 Yeast (Role of Yeast / Factors Affecting Yeast Activity / Types of Yeast)
05 Pre-fermented starter (old dough / poolish starter / sourdough / comparison of various pre-fermented starters)
06 Butter (regular butter / sheet butter)
07 Party Products (Role of Sugar)
Effect of ingredients on dough strength
Chapter 02 The Baking Process
01 Mixing
02 First fermentation
03 Splitting and Preforming
04 Intermediate fermentation
05 Plastic surgery
06 Secondary fermentation
07 Preparation before baking
08 Baking
Effect of working process on dough strength
Part 2 Masterclass Recipe
1 Classic Bread
Traditional baguette / campagne / whole wheat bread / rye bread / grain bread / white bread / viennois bread
2 Classic Viennoiserie
croissant dough
Croissant / Pain au Chocolat / Pain au Régin / Pain Suisse
brioche dough
Brioche Nanterre / Brioche Sucre / Brioche Tarte Sucre
Queen Aman dough
Queen Aman
Classic feuilletage dough, feuilletage enbesé dough
Apple Pie / Lemon Pie / Galette des Rois / Palmiers / Palmier Curry
3 Breads from around the world
Tomato Onion Fougasse / Ciabatta / Olive Ciabatta / Focaccia / Potato Mushroom Focaccia / Bagel / Walnut Cranberry Bagel / Hamburger Bun / Tangzhong Bread / Marble Bread / Salt Bread / Stollen
4 Trendy Viennoiserie
Cube Feuillet / Chocolate Cube Feuillet / Pistachio Babka / Black Sesame Babka / Chestnut Blackcurrant Cruffin / Coconut Pineapple Cruffin / Matcha Quin Aman / Cinnamon Quin Aman
5 Sourdough Bread
Sourdough bread / Sourdough baguette / Sourdough campagne / Sourdough whole wheat bread / Tourte de Seigle / Sourdough ciabatta / Walnut cranberry sourdough bread / Raisin fig rye bread
Chapter 01 The Role of Materials
01 Wheat Flour (Composition of Wheat Flour / Classification of French Flour / Name of French Flour)
02 Water (The role of water / Finding the right water ratio for dough)
03 Salt (role in dough / role in bread)
04 Yeast (Role of Yeast / Factors Affecting Yeast Activity / Types of Yeast)
05 Pre-fermented starter (old dough / poolish starter / sourdough / comparison of various pre-fermented starters)
06 Butter (regular butter / sheet butter)
07 Party Products (Role of Sugar)
Effect of ingredients on dough strength
Chapter 02 The Baking Process
01 Mixing
02 First fermentation
03 Splitting and Preforming
04 Intermediate fermentation
05 Plastic surgery
06 Secondary fermentation
07 Preparation before baking
08 Baking
Effect of working process on dough strength
Part 2 Masterclass Recipe
1 Classic Bread
Traditional baguette / campagne / whole wheat bread / rye bread / grain bread / white bread / viennois bread
2 Classic Viennoiserie
croissant dough
Croissant / Pain au Chocolat / Pain au Régin / Pain Suisse
brioche dough
Brioche Nanterre / Brioche Sucre / Brioche Tarte Sucre
Queen Aman dough
Queen Aman
Classic feuilletage dough, feuilletage enbesé dough
Apple Pie / Lemon Pie / Galette des Rois / Palmiers / Palmier Curry
3 Breads from around the world
Tomato Onion Fougasse / Ciabatta / Olive Ciabatta / Focaccia / Potato Mushroom Focaccia / Bagel / Walnut Cranberry Bagel / Hamburger Bun / Tangzhong Bread / Marble Bread / Salt Bread / Stollen
4 Trendy Viennoiserie
Cube Feuillet / Chocolate Cube Feuillet / Pistachio Babka / Black Sesame Babka / Chestnut Blackcurrant Cruffin / Coconut Pineapple Cruffin / Matcha Quin Aman / Cinnamon Quin Aman
5 Sourdough Bread
Sourdough bread / Sourdough baguette / Sourdough campagne / Sourdough whole wheat bread / Tourte de Seigle / Sourdough ciabatta / Walnut cranberry sourdough bread / Raisin fig rye bread
Detailed image
GOODS SPECIFICS
- Date of issue: December 2, 2024
- Page count, weight, size: 316 pages | 213*262*30mm
- ISBN13: 9791186519912
- ISBN10: 1186519916
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