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    Faster Artisan Breads
    Faster Artisan Breads
    Faster Artisan Breads
    Ebook101 pages58 minutes

    Faster Artisan Breads

    By The Artisan Bakery School

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    About this ebook

    Fabulous breads in three bread making steps and only four minutes hands-on

    This book dispels the myth that great bread is time consuming or difficult to make. We believe our FAB (Faster Artisan Breads) method is probably the fastest and most straightforward-ever way of making authentic artisan breads without a sourdough leaven, based on the professional technique of retardation. In just three simple steps, it delivers all the taste and nutritional virtues of slow food, and is faithful to centuries-old baking principles, but takes only a few minutes hands-on.
    Suitable for beginners and advanced bakers alike, this book shows you:
    * The 3 simple steps to outstanding bread
    * How to make ‘slo-mo’dough by using the fridge.
    * How to fit a simple baking schedule into the busiest life
    * How to improve the taste and texture of your bread
    * How to mix one batch of dough and bake fresh bread every day for a week

    Contains:
    * Fabulous, foolproof bread recipes
    * Step-by-step colour photographs and clear explanations
    * Great tips on how to improve the look, taste and texture of your loaves
    * Insights into the three Ts: timing, temperature and technique
    * Advice on creating your own recipes
    A survival guide for even the busiest bread-lovers

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateMar 15, 2016
    ISBN9781310639043
    Faster Artisan Breads
    Author

    The Artisan Bakery School

    Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

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      Book preview

      Faster Artisan Breads - The Artisan Bakery School

      Faster Artisan Breads

      The Artisan Bakery School

      All contents copyright © Penny Williams and Dragan Matijevic 2015

      ***

      Published by Pendragan Publishing

      ***

      This book cannot be copied, reprinted or redistributed for sale by any mechanical, electronic or other means. The design, photographs and text remain the properties of the authors.

      The information contained in this text has been verified and documented as carefully as possible. No warranties of any kind, either expressed or implied, as to the accuracy of this information or its suitability for a particular purpose, are made. The Artisan Bakery School disclaims any and all said or implied warranties, and does not make any warranty or guarantee, or make any representation whatsoever, said or implied, regarding the use or result of any information or services provided by this document. The authors and The Artisan Bakery School will not assume any liability for any loss or damage of any kind, arising out of or caused by, directly or indirectly, the use of this information.

      ***

      Smashword Edition

      ***

      Pendragan Publishing

      Old Home Cottage

      Sparkwell

      Plymouth PL7 5DQ

      United Kingdom

      First Edition 2013

      Table of Contents

      Faster Artisan Breads

      Table of Contents

      Faster Artisan Breads are simply FAB!

      The 3 Steps to FAB Breads

      Important Starting Tips

      Basic Tools

      Basic Techniques

      Rock & Rolling

      Chafing

      Decorating

      Scoring

      Basic Bread Ingredients

      The Recipes

      FAB - Faster Artisan Breads

      FAB Baguettes

      FAB White

      FAB Brown

      FAB Sunflower & Barley Malt

      FAB Olive and Pesto

      FAB Smoked Paprika

      FAB Cheddar and Ale

      FAB Seed Feast

      FAB Herby Cheese Brioche

      FAB Spelt & Barley Soda Bread

      Essential Tips

      How to Make Bread With Holes

      Achieving Better Taste

      Better Crumb, Texture and Size

      Better Crust

      Better Shape

      Controlling Speed

      Steaming

      Storing

      Proving

      Water & Hydration

      Adding Other Ingredients to Basic Dough

      Thank you for purchasing this book!

      Other Books by The Artisan Bakery School

      Gluten-Free, Gourmet Friendly Breads

      Artisan Bread for Beginners

      Building a Wood Fired Oven in a Day

      A Million and One Original Bread Recipes

      Baking Real Sourdough Bread

      Gluten Free, Gourmet Friendly Breads

      Perfect Pizza

      Baking Low Gluten & Heritage Breads

      The Microbakery Blueprint

      The Micropizzeria Blueprint

      About The Artisan Bakery School

      Contact Us

      About Dragan

      About Penny

      Services

      Useful Links

      Faster Artisan Breads are simply FAB!

      Intro

      In this, our most recent baking book, we present what we believe to be the fastest and most straightforward ever method of making authentic artisan breads.

      It has all the taste and nutritional virtues of slow bread making, but takes just a few minutes hands-on, and if you mix a big enough batch of dough you will be able to bake several times a week from it, making the whole affair even faster.

      Our FAB (Faster Artisan Breads) method uses the refrigerator. This is not new, as the fridge method and the retardation process have been utilised by many bakers, but none of them, as far as we are aware, has managed to minimise the time and effort as our FAB method has. In our day to day baking, we use this method all the time. We have shared it with total novices and with the professionals, including teaching some of the chefs at our local Michelin starred restaurant. Everyone is delighted by the speed and simplicity of the FAB method.

      The FAB method is based on research proving that, contrary to long-standing belief, bread dough requires no kneading. Kneading is done in order to help flour absorb water and thus become flexible, smooth and elastic. However, this process will happen anyway, kneading or no kneading, providing that the dough contains plenty of water and it has plenty of time to rest. Our FAB method involves just three simple steps, explained in detail in the following pages.

      We invite you to find out for yourself and join us in our life-long baking adventure, making airy, tasty and beautiful loaves right from the beginning.

      Intro

      Happy baking, Dragan and Penny

      The 3 Steps to FAB Breads

      1. Monday evening: mix the ingredients (3 minutes) and refrigerate

      2. Tuesday evening (24 hours later): Rock & Roll (1 minute) and refrigerate in proving basket

      3. Wednesday morning (12 hours later) bake straight from the fridge (30 minutes in oven)

      Total

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