Crust and Crumb: Master Formulas for Serious Bread Bakers by Peter Reinhart

Author:Peter Reinhart
Language: eng
Format: mobi, epub, pdf
Tags: Non-fiction
ISBN: 9781580088022
Publisher: Ten Speed Press
Published: 1998-01-01T00:00:00+00:00

Here are some additional guidelines:

1. Fresh or granulated garlic should be added only during the final 2 minutes of mixing, or rolled into the loaves during shaping, or it will adversely affect gluten development.

2. Onions, nuts, seeds, and fruits should also be added during the final 2 minutes so they do not get chewed up in the mixing process. Dried chopped onion, though, should be added at the beginning to allow it time to fully hydrate.

3. If making raisin bread, mix the raisins into the dough rather than spreading them on flattened dough and rolling it up; this will prevent them from falling out so easily after the bread is sliced. Try this method: Soak the raisins in lukewarm water for 1 minute to wash off surface yeast and sugars. Mix the raisins into the dough during the final 2 minutes of mixing. After the first rise, roll out the dough into a rectangle and spread it with a layer of cinnamon sugar (1 part ground cinnamon, 4 parts granulated sugar). Roll it up like a jelly roll to create an interesting spiral. Or you can top the loaves with the cinnamon sugar after they come out of the oven: Brush melted butter on the hot loaf top and then roll the top in cinnamon sugar to coat. It will form a nice crust as the loaf cools.

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