{"product_id":"bread-making-for-dummies-paperback-softback-9781119758099","title":"Bread Making For Dummies (Paperback \/ softback) 9781119758099","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eBread Making For Dummies\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eWendy Jo Peterson (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9781119758099, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 4 December 2020\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e304 pages\u003cbr\u003e23.1 x 18.8 x 2.3 cm, 0.431 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eCraving fresh-baked bread?\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe 2020 pandemic has highlighted our love of bread, especially when it was nowhere to be found! Bread making took center stage for many of us stuck at home and craving comfort food. Fresh baked bread definitely soothes the soul. As it should, bread baking has been a tradition for thousands of years and across all continents. \u003ci\u003eBread Making For Dummies\u003c\/i\u003e explores the science behind the art of bread making and our cultural connection to wild and commercial yeasts. Break out your kitchen scale and favorite wholesome grains and join us on the journey, from classic German Pretzels (Brezeln) to warm Salted Pecan Rolls to Rustic Sourdough. \u003c\/p\u003e \u003cp\u003ePopular culinary author and dietician Wendy Jo Peterson has your foolproof loaf, flatbread, and roll needs covered. If you want to \u003ci\u003ereally\u003c\/i\u003e start from scratch and culture your own yeast—no problem! She’ll also let you in on the secrets of the fashionable no-knead and sourdough recipes that have been drawing chefs’ kisses of discerning delight from bread-aficionados for the past decade.\u003c\/p\u003e \u003cul\u003e \u003cli\u003eDiscover the tools and ingredients needed in bread making\u003c\/li\u003e \u003cli\u003eGrow your own sourdough starter\u003c\/li\u003e \u003cli\u003eForm savory or sweet loaves\u003c\/li\u003e \u003cli\u003eStuff breads for a complete meal\u003c\/li\u003e \u003cli\u003eBoost the nutritional quality of breads with wholesome ingredients, like nuts, seeds, and old-world grains\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eWhether you’re a nervous newbie or a seasoned, floury-aproned baker, \u003ci\u003eBread Making For Dummies\u003c\/i\u003e is the beginning of a delicious, doughy adventure—so get your butter knife ready and discover just how easy and extra-tasty home bread-making can be!\u003c\/p\u003e\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003e\u003cb\u003eIntroduction\u003c\/b\u003e\u003cb\u003e 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eAbout This Book 1\u003c\/p\u003e \u003cp\u003eFoolish Assumptions 3\u003c\/p\u003e \u003cp\u003eIcons Used in This Book 3\u003c\/p\u003e \u003cp\u003eBeyond the Book 3\u003c\/p\u003e \u003cp\u003eWhere to Go from Here 4\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 1: Getting Started with Bread Making 5\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 1: Understanding the Basics of Bread Making\u003c\/b\u003e\u003cb\u003e 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDonning Your Lab Coat: The Science of Bread 7\u003c\/p\u003e \u003cp\u003eGluten 8\u003c\/p\u003e \u003cp\u003eYeast 8\u003c\/p\u003e \u003cp\u003eSalt 8\u003c\/p\u003e \u003cp\u003eHeat 8\u003c\/p\u003e \u003cp\u003eTaking the Guesswork out of Baking Bread 9\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 2: Digging into the Ingredients\u003c\/b\u003e\u003cb\u003e 11\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFocusing on Flour 11\u003c\/p\u003e \u003cp\u003eLooking At Everything Else 15\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 3: Mastering Basic Bread-Making Techniques\u003c\/b\u003e\u003cb\u003e 19\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFollowing Six Steps to Making Great Bread 19\u003c\/p\u003e \u003cp\u003eStep 1: Measuring your ingredients 20\u003c\/p\u003e \u003cp\u003eStep 2: Mixing the dough 20\u003c\/p\u003e \u003cp\u003eStep 3: Letting it rise 20\u003c\/p\u003e \u003cp\u003eStep 4: Punching and shaping the dough 22\u003c\/p\u003e \u003cp\u003eStep 5: Proofing the dough 22\u003c\/p\u003e \u003cp\u003eStep 6: Baking 22\u003c\/p\u003e \u003cp\u003eStoring Bread 24\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 4: Uncovering the Secrets of Sourdough\u003c\/b\u003e\u003cb\u003e 25\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eGrowing a Starter 26\u003c\/p\u003e \u003cp\u003eDay 1 27\u003c\/p\u003e \u003cp\u003eDay 2 27\u003c\/p\u003e \u003cp\u003eDay 3 29\u003c\/p\u003e \u003cp\u003eDays 4 through 11 30\u003c\/p\u003e \u003cp\u003eCaring for a Starter 31\u003c\/p\u003e \u003cp\u003eForming Your Dough 34\u003c\/p\u003e \u003cp\u003eStep 1: Autolyzing 35\u003c\/p\u003e \u003cp\u003eStep 2: Adding salt 35\u003c\/p\u003e \u003cp\u003eStep 3: Bulk fermenting 36\u003c\/p\u003e \u003cp\u003eStep 4: Shaping 37\u003c\/p\u003e \u003cp\u003eStep 5: Cold proofing or second rise 37\u003c\/p\u003e \u003cp\u003eStep 6: Scoring 39\u003c\/p\u003e \u003cp\u003eStep 7: Baking 39\u003c\/p\u003e \u003cp\u003eStep 8: Cooling 40\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 5: Stocking Your Kitchen\u003c\/b\u003e\u003cb\u003e 41\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eLoading Up on the Tools of the Trade 41\u003c\/p\u003e \u003cp\u003eMust-have tools 42\u003c\/p\u003e \u003cp\u003eOptional tools 43\u003c\/p\u003e \u003cp\u003eStocking Your Kitchen 44\u003c\/p\u003e \u003cp\u003eDry goods 44\u003c\/p\u003e \u003cp\u003eRefrigerated items 46\u003c\/p\u003e \u003cp\u003eFresh produce 47\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 2: Baking Scrumptious Breads 49\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 6: Bread Basics\u003c\/b\u003e\u003cb\u003e 51\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 7: Sourdough Breads\u003c\/b\u003e\u003cb\u003e 73\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 8: Savory Breads\u003c\/b\u003e\u003cb\u003e 89\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 9: Shaped Breads\u003c\/b\u003e\u003cb\u003e 111\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 10: Going Global\u003c\/b\u003e\u003cb\u003e 133\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 11: Sweet Treats\u003c\/b\u003e\u003cb\u003e 159\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 12: Hearty Stuffed Breads\u003c\/b\u003e\u003cb\u003e 181\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 13: Sourdough Discard Recipes\u003c\/b\u003e\u003cb\u003e 199\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 14: Dip It, Spread It, Top It\u003c\/b\u003e\u003cb\u003e 215\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 3: The Part of Tens 229\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 15: Ten Tips for Successful Bread Making \u003c\/b\u003e\u003cb\u003e231\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eUse a Digital Scale 231\u003c\/p\u003e \u003cp\u003eUse a Digital Thermometer 232\u003c\/p\u003e \u003cp\u003eUse a Stand Mixer with a Dough Hook 232\u003c\/p\u003e \u003cp\u003eUse the Right Flour 232\u003c\/p\u003e \u003cp\u003eUse Less Flour 233\u003c\/p\u003e \u003cp\u003ePay Attention to the Weather 233\u003c\/p\u003e \u003cp\u003eUse High-Quality Baking Pans 235\u003c\/p\u003e \u003cp\u003eExperiment with Flours 235\u003c\/p\u003e \u003cp\u003eDon’t Skip the Salt 235\u003c\/p\u003e \u003cp\u003ePlay with Different Baking Techniques 236\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 16: Ten (Or So) Common Sourdough Questions\u003c\/b\u003e\u003cb\u003e 237\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWhy is My Bread Gummy? 237\u003c\/p\u003e \u003cp\u003eWhy is My Loaf Flat? 238\u003c\/p\u003e \u003cp\u003eHow Do I Know if My Starter is Ready? 238\u003c\/p\u003e \u003cp\u003eWhat Do I Do If My Dough is Too Sticky to Handle? 238\u003c\/p\u003e \u003cp\u003eHow Do I Tighten the Dough after Bulk Rising? 239\u003c\/p\u003e \u003cp\u003eWhy is My Loaf So Dense? 239\u003c\/p\u003e \u003cp\u003eHow Do I Get Those Fancy “Ears” or Lifts in the Crust of My Sourdough? 240\u003c\/p\u003e \u003cp\u003eWhy is My Bread Dense with Giant Holes? 240\u003c\/p\u003e \u003cp\u003eWhy Does My Bread Keep Burning on the Bottom? 240\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 17: Ten Trendy Sandwiches\u003c\/b\u003e\u003cb\u003e 241\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSweet Potato and Arugula 241\u003c\/p\u003e \u003cp\u003eMighty Mediterranean 242\u003c\/p\u003e \u003cp\u003eChicken and Pesto 242\u003c\/p\u003e \u003cp\u003eIndian Spiced 243\u003c\/p\u003e \u003cp\u003eCalifornia Club 244\u003c\/p\u003e \u003cp\u003eScandinavian Style 244\u003c\/p\u003e \u003cp\u003eGreek Yogurt Tuna Sandwiches 245\u003c\/p\u003e \u003cp\u003eLamb Burgers 245\u003c\/p\u003e \u003cp\u003eSpicy Shrimp 246\u003c\/p\u003e \u003cp\u003eBreakfast Sandwich 247\u003c\/p\u003e \u003cp\u003e\u003cb\u003eChapter 18: Ten Ways to Upcycle Stale Bread\u003c\/b\u003e\u003cb\u003e 249\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSweet and Savory Bread Crumbs 250\u003c\/p\u003e \u003cp\u003eCrunchy Croutons 250\u003c\/p\u003e \u003cp\u003eBreakfast Strata 251\u003c\/p\u003e \u003cp\u003ePanzanella 251\u003c\/p\u003e \u003cp\u003eFrench Toast Casserole 252\u003c\/p\u003e \u003cp\u003eTropical Bread Pudding 253\u003c\/p\u003e \u003cp\u003eSpinat Knödel (Spinach Bread Dumplings) 254\u003c\/p\u003e \u003cp\u003eSummery Bruschetta 254\u003c\/p\u003e \u003cp\u003eSavory Stuffing 255\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart 4: Appendixes \u003c\/b\u003e\u003cb\u003e257\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix A: \u003c\/b\u003e\u003cb\u003eMetric Conversion Guide 259\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix B: \u003c\/b\u003e\u003cb\u003eGrain Mill Guide 263\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eAppendix C: \u003c\/b\u003e\u003cb\u003eGlossary 265\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eIndex 267\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"For Dummies","offers":[{"title":"Brand New","offer_id":52405466923288,"sku":"9781119758099","price":13.59,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9781119758099.jpg?v=1784135020","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/bread-making-for-dummies-paperback-softback-9781119758099","provider":"Freshly Printed Books","version":"1.0","type":"link"}