面团制作方法Dough
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作者： Trained 著
出 版 社： Oversea Publishing House
出版时间： 2007-12-1字数：版次： 1页数： 160印刷时间： 2007/12/01开本：印次： 1纸张： 胶版纸I S B N ： 9789812750501包装： 精装内容简介
Dough - a simple mixture of little more than flour,yeast and water - is as old as time, yet totally contemporary bursting with new possibilities, flavours and sensations, as shown here by baker and chef Richard Bertinet.Exploding the myth that breadmaking must be a necessarily daunting, complex and time-consuming task fitting uneasily into busy lifestyles, Richard shows how having a quick and easy bread baking in the oven while dinner is cooking is just as natural a part of prepan'ng the meal as opening a bottle of wine.
Five basic doughs are explained simply and form the basis of a family of flavoursome and often unusual breads. For
example, from White Dough you can make the witty Puff Balls, filled with salad and cracked open like eggs, as a starter; Olive, Herb & Pecorino Breadsticks; 'Bread Shots'for parties or Spicy Moroccan Rolls. From Olive Dough you can make Focaccia with rock salt and rosemary, or with pesto, olive and pepperdew - even a Soup Bowl, made from bread! Try Poppy Seed Stars or Apricot & Oat Bread from Brown Dough; Smoked Bacon & Red Onion Bread made with Rye Dough or, from Sweet Dough, the vibrant
Orange & Mint Loaf, which makes the best Bread and Butter Pudding laced with Cointreau ... the choices are endless.
Many of the recipes can be part-baked and frozen, ready to finish off in the oven any time you want to share fresh bread
A professional baker Richard may be, but all the breads are favourites that he bakes at home in an ordinary domestic oven, with his two young children 'helping'.
Explore the infinite possibilities of the world of dough with this elegantly simple collection of achievable recipes, stunningly photographed by Jean Cazals.
作者简介：
Trained as a baker in Brittany and at the Grand Moulin de Paris, Richard Bertinet worked at the Chewton Glen Hotel before, in 1990, he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year while head chef at the Silver Plough in Pitton, Salisbury. After a position as Operations Director with the Novelli Group of restaurants Richard set up The Dough Co in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. His baking classes for cookery schools are always sold out and this year sees the launch of his own cookery school, The Bertinet Kitchen, in Bath. He regularly takes part in food festivals demonstrating the techniques of simple
breadmaking that he shares in this, his first book.
作者简介
Trained as a baker in Brittany and at the Grand Moulin de Paris, Richard Bertinet worked at the Chewton Glen Hotel before, in 1990, he was awarded Egon Ronay, Pub of the Year and American Express Magazine, UK Pub of the Year while head chef at the Silver Plough in Pitton, Salisbury. After a position as Operations Director with the Novelli Group of restaurants Richard set up The Dough Co in 2000 developing speciality breads for several of the supermarket chains and advising small food related businesses. His baking classes for cookery schools are always sold out and this year sees the launch of his own cookery school, The Bertinet Kitchen, in Bath. He regularly takes part in food festivals demonstrating the techniques of simple
breadmaking that he shares in this, his first book.
目录
Introduction
Bread tools
Ingredients
Bread talk
The dough
Chapter 1: White Dough
Fougasse
Puff Balls
Bread Shots
Layered Rolls
Lemon Rolls
Sesame & Aniseed Breadstieks
Olive, Herb & Pecorino Sticks
Spicy Moroccan Roils
Baguettes (Variation: Epis)
Gruyere Cheese & Cumin Bread
Pain Facon Beaucaire
Saffron Rolls
Pain de Mie
Summer Pudding
Chapter 2: Olive Dough
Rock Salt & Rosemary Focaccia (Variation: Pesto, Olive & Pepperdew Focaccia)
Tomato, Garlic & Basil Bread
Soup Bowl
Parmesan, Parma Ham & Pine Nut Slices
Flatbread
Pizza
Pancetta & Mixed Olive Bread
Ciabatta
Chapter 3: Brown Dough
Apricot & Oat Bread
Honey & Lavender Loaf
Cardamom & Prune Bread
Seaweed Bread
Sesame Plaits
Brown Rolls
Poppy Seed Stars
Multiseed Bread
Raisin, Hazelnut & Shallot Bread
Pecan & Cranberry Bread
100% Wholemeal Bread
Chapter 4: Rye Dough
Walnut Bread
Olive Bread
Rye, Caraway & Raisin Bread
Smoked Bacon & Red Onion Bread
Somerset Cider Bread
Aniseed & Guinness Bread
Pain de Campagne
Dark Rye Bread
Chapter 5: Sweet Dough
Orange & Mint Loaf
Marmalade Bread & Butter Pudding
Jack's Chocolate Buns
Doughnuts
Apricot & Almond Tart
Bacon Slice
Fruited Tea Loaf
Pain Viennois
Scones
Additional recipes
Suppliers
Index
