面团制作方法Dough azw3 极速 下载 snb txt pdf pdb 夸克云

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.

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

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

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