Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer

Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer 

Make the Best Bread at Home with Just Your Hands

Nothing beats the inebriating smell of newly heated bread. In any case, imagine a scenario where you could make those lovely craftsman portions in the most conventional manner conceivable: with simply your own two hands.

Preparing by Hand tells you the best way to do precisely that. Keep your blender in the wardrobe as Andy and Jackie King instruct you since quite a while ago overlooked techniques that are the signs of their uncommon bread kitchen. They'll take you through the entirety of the means of making stunning bread, from building up your own sourdough culture, to blending by hand, conventional molding procedures and straight on to the last heat. In particular, you'll become familiar with the Four-Fold strategy the way to causing the sort of bread at home that will to just be top level in any setting.

In this book, Andy and Jackie highlight their stand apart pastry kitchen plans, including top choices, for example, their North Shore Sourdough, a totally crusted and open-crumbed Ciabatta, and their natural, solid and great Multigrain portion. Also, that is just a large portion of the story. The Kings additionally offer up strategies and plans for their much-adored cakes like Concord Grape Pies and Rhubarb-Ginger Tarts, joining irregularity, territory and an enthusiasm for new fixings. What's more, they're all prepared for you to make-without a blender.

A&J King Artisan Bakers is situated in Salem, Massachusetts, and was named one of America's 50 Best Bakeries by The Daily Meal.

About the Author
Andy and Jackie King are professionally-trained bakers who started A&J King Artisan Bakers bakery in Salem in 2006. They both attended the New England Culinary Institute where they met. Andy worked at the James Beard Award Winning restaurant Arrows and then both Andy and Jackie worked at Maine's premiere artisan bakery, Standard Baking Co. before starting their own bakery closer to home.

I have been baking sourdough and other artisan bread for over twenty years. During this period, many outstanding bread books have been published. I bought this one when I tasted bread from the authors' bakery in Salem. Their focaccia was easily the best I have ever eaten. This is a good basic book on artisan bread baking from the viewpoint of the home baker. It includes technical information as needed, but it is not too technical. The recipes contained in the book cover a wide range of bread types. This would be a good introduction to artisan bread baking, and it contains enough ideas to make it a useful book for seasoned home bakers. -Father Kitchen

I can’t wait to try all of these recipes! My neighbors will enjoy my working through this book. I enjoyed reading the whole book and think it will become one of my favorite bread books. Lots of good information and a terrific assortment of recipes - not just your plain white, whole wheat or sourdough. I did learn from Ken Forkish that I LOVE mixing bread by hand. This book takes it one step further. -Mary 

This is a great book to add to your collection of home bread baking information. It's fun to read and the recipes and techniques work just fine. I particularly like the multigrain bread recipe. It's become a household favorite in record time. -Charles 

Download Ebook Baking By Hand: Make the Best Artisanal Breads and Pastries Better Without a Mixer  | 7 Mb | Pages 240 | EPUB | 2013

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