Recipes From Peter Reinhart's Artisan Breads Every Day by Peter Reinhart - Free download as PDF File .pdf), Text File .txt) or read online for free. Recipes. Peter Reinhart's Artisan Breads Every Day distills the renowned baking instructor' s professional techniques down to the basics, delivering artisan bread recipes. The renowned baking instructor distills professional techniques down to the basics, delivering artisan bread recipes that anyone with flour and.
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Add the onions and mix on the lowest speed or continue mixing by hand for 1 minute, until the onions are evenly distributed.
Transfer the dough to a lightly floured work surface and knead for 1 or 2 minutes to make any final adjustments, then form the dough into a ball.
Place the dough in a clean, lightly oiled bowl, cover the bowl with plastic wrap, and immediately refrigerate overnight or for up to 4 days. If you plan to bake the dough in batches over different days, you can portion the dough and place it into two or more oiled bowls at this stage.
The dough should double in size in the refrigerator. If you want to bake the bread the same day you mix the dough, don't refrigerate the final dough; just let it rest at room temperature for 60 to 90 minutes, until it doubles in size. Then proceed to shaping and baking as described below. Transfer the dough to a lightly floured work surface and divide it into 2 equal pieces, each weighing about 2 pounds g. Dust each piece with flour, then use a rolling pin to roll them into rectangles about 8 inches wide and 12 inches high.
Spread half of the cheese over the surface of one rectangle and roll the dough up like a rug, from the bottom to the top, to form a log.
If any cheese falls out, tuck it back in or save it for the second loaf. Seal the seam with your fingertips. In loaf pans, the dough should dome about 1 inch above the rim. Because of the cheese, there may be air pockets or tunnels in the risen dough that could cause it to separate in the spirals cubed cheese creates fewer air pockets than grated or shredded cheese. To minimize this, poke through the top crust in a few spots with a skewer or toothpick. Instead of water, recipes may use liquids such as milk or other dairy products including buttermilk or yoghurt , fruit juice, or eggs.
These contribute additional sweeteners, fats, or leavening components, as well as water. They also help to hold the structure together. If too much fat is included in a bread dough, the lubrication effect causes the protein structures to divide.
Bread improvers Main article: Bread improver Bread improvers and dough conditioners are often used in producing commercial breads to reduce the time needed for rising and to improve texture and volume.
The substances used may be oxidising agents to strengthen the dough or reducing agents to develop gluten and reduce mixing time, emulsifiers to strengthen the dough or to provide other properties such as making slicing easier, or enzymes to increase gas production.
It also affects the crumb and the overall texture by stabilizing and strengthening  the gluten. Some artisan bakers forego early addition of salt to the dough, whether wholemeal or refined, and wait until after a minute rest to allow the dough to autolyse.
Leavening is the process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread.
Most bread eaten in the West is leavened. There are two common methods. The first is to use baking powder or a self-raising flour that includes baking powder.
The second is to include an acidic ingredient such as buttermilk and add baking soda ; the reaction of the acid with the soda produces gas.
This method is commonly used to make muffins , pancakes , American-style biscuits , and quick breads such as banana bread.
Yeast Main article: Baker's yeast Compressed fresh yeast Many breads are leavened by yeast. The yeast most commonly used for leavening bread is Saccharomyces cerevisiae , the same species used for brewing alcoholic beverages.
This yeast ferments some of the carbohydrates in the flour, including any sugar , producing carbon dioxide.
Commercial bakers often leaven their dough with commercially produced baker's yeast. Baker's yeast has the advantage of producing uniform, quick, and reliable results, because it is obtained from a pure culture.
If kept in the right conditions, it provides leavening for many years. Water is mixed with flour, salt and the leavening agent. Other additions spices, herbs, fats, seeds, fruit, etc. The mixed dough is then allowed to rise one or more times a longer rising time results in more flavor, so bakers often "punch down" the dough and let it rise again , then loaves are formed, and after an optional final rising time the bread is baked in an oven.
On the day of baking, the rest of the ingredients are added, and the process continues as with straight dough. This produces a more flavorful bread with better texture. Many bakers see the starter method as a compromise between the reliable results of baker's yeast and the flavor and complexity of a longer fermentation.
It also allows the baker to use only a minimal amount of baker's yeast, which was scarce and expensive when it first became available.
It usually has a mildly sour taste because of the lactic acid produced during anaerobic fermentation by the lactobacilli. The starter cultivates yeast and lactobacilli in a mixture of flour and water, making use of the microorganisms already present on flour; it does not need any added yeast.
A starter may be maintained indefinitely by regular additions of flour and water.