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Baking Artisan Pastries and Breads: Sweet and Savory Baking by Ciril Hitz

By Ciril Hitz

Baking Artisan Breakfast Breads and Pastries bargains illustrated recipes that cater to all breakfast wishes: from cakes prepared in the hour to extra decadent treats, similar to lemon brioche doughnuts and chocolate croissants. The formulation are regularly progressive—the more uncomplicated recipes are first and foremost and extra advanced ones are later. The step by step full-color approach photographs of ideas and alluring attractiveness photographs of entire items coupled with transparent instructions will instill self belief in even the main amateur baker.

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Some companies specialize in creating unique baking molds from decorative paper and cardboard. Previously only available to the trade, they can now be purchased by home bakers through specialty stores. Products are baked and packaged in one step, making it very appealing to use for holiday baking and gift giving. The papers have been treated with a nonstick solution, which may be of concern to some people. indd 38 6/25/09 6:18:4 PM (RAY) Text Job:06-12964 Title:RP-Baking Artisan Pastries and Breads #175 DTP:119 Page:38 Breads Page:38 Other Tools and Equipment Sheet Pans Sheet pans, or rimmed baking sheets, are durable pans with an ideal thickness and stability for even baking and safe handling.

Spices should be stored in an airtight container and away from heat and light. The quality of spices can vary greatly depending on the growing conditions, harvesting method, plant variety, manufacturing processes, and the age and stor- Liqueurs age conditions of the spice. If a spice has lost its aroma and pungency, throw it out and replace it. Liqueurs are similar to extracts; they are alcohol based but contain more sugar and other ingredients. Regular liqueurs are designed to be Herbs palatable for drinking and are therefore not as Fresh herbs have full, clean flavor, but dried herbs concentrated as extracts.

The third column gives measurements in spoons and cups—it is not intended to be a direct translation of L IQ U ID INGREDIENTS weight; rather, to function independently as its own column. And the last column of Liquids such as water, milk, and oil should be baker’s percentage is included as a cour- measured in a liquid measuring cup if you are tesy to those bakers who like to use this to measure greater than ¼ cup [55 ml]. (For any system to frequently scale the formula amount ¼ cup [55 ml] or less, use a graduated yields either up or down.

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