PDF Ebook Brot: Bread Notes From A Floury German KitchenBy Nils Schoener
Brot: Bread Notes From A Floury German KitchenBy Nils Schoener
PDF Ebook Brot: Bread Notes From A Floury German KitchenBy Nils Schoener
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"Brot - Bread notes from a floury German kitchen" was compiled from the notes spanning more than three years of extensive testing, baking and tasting, carried out by Nils Schöner in a kitchen in Germany.
The quest for baking the best possible bread has resulted in 52 formulas for making anything from yeasted to sourdough breads like the rustic German Vollkornbrot to sweet pastries.
Each recipe has at least one corresponding photograph that illustrates the desired result. Plus, a chapter on baking tips and how to get the best results in a home oven helps you through the process.
The contents of the books are:
Recipes:
Korntaler
Pain au Levain de Sarrasin
The Salt-Yeast Method
Toast Bread
Pain au Levain
A Classic German-Style Rye Loaf
Pain Au Levain with Walnuts and Hemp Seeds
Ring Bread
Swiss Loaf from Tessin
Linseed Baguettes
Kosakenbrot (Cossack's Bread)
Malt-Beer Rye with Raisins
Apple Danish
Ciabatta Rolls
Oregano-Crusted Potato-Bread
Bauernbrot
An Organic Dough-Improver
Vollkornbrot
French Pavé
Salzstangerl
100% Rye Loaf
German-Style Sourdough Bread
A lighter German-Style Sourdough Bread
Berlin Short Sour
Grainy Rye Meal Bread
Five-Grain Bread
Pfennigmuckerl
'60/40' Rye with Old-Bread-Sourdough Starter
Grünkern-Carrot Bread
Einkornbrot
Spring Bread
Milk Rolls
Guinness-Vollkornbrot
70 Percent rye with a rye meal sourdough soaker
Quarkbrot
Nils’s 60/40
Spelt-Einkorn Bread with Coriander
75% Rye with Linseeds
3-Days Breakfast Rolls
Cheese Rolls
Haferbatzen
Vollkornbrot Reloaded
'75/30' Landbrot
Dinkelvollkornbrot
My All-Day Bread
Früchtebrot (Fruit Bread)
Baguettes with a yeasted poolish (with 'Brush-Steaming' Technique)
66% Rye
60% Rye with Apple-Juice-Soaked Rye Grains
Rustic Baguettes (using retardation)
Kopenhagener
Kleiner Schrotling (Small Rye Meal Loaf)
Appendix:
tools and tips:
Know your tools - baker's math
Baking Stones
Tips on baking with rye
Tips on baking with wheat
Tips on baking with spelt
German flours and the rest of the world
Dried yeast vs. fresh yeast
How to start and maintain a sourdough culture
How to dry sourdough
How to convert dry sourdough to wet sourdough
Temperature
How to line a rectangular bread tin with baking paper
Slashing
Kneading
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- Sales Rank: #480606 in eBooks
- Published on: 2010-10-02
- Released on: 2010-10-02
- Format: Kindle eBook
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