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    Party Breads!
    Party Breads!
    Party Breads!
    Ebook134 pages42 minutes

    Party Breads!

    By The Artisan Bakery School

    ()

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    About this ebook

    How to bake the wow factor into luscious breads your guests will love, whether you’re planning ahead, or your guests are on their way.

    Few things are as sociable as sharing bread with friends; tearing into a juicy focaccia or a carving up a crusty baguette seems like a more vibrant celebration of life than just opening a bumper bag of crisps to offer with drinks. If you’ve made the bread yourself, it’s a fabulous feeling to watch the smiles on people’s faces as they munch. And roping your guests in to baking a quick pizza, baguette or a batch of lavash or fougasse is likely to make the whole evening unforgettable, not just the food!

    Suitable for all levels, this book shows you:

    * FAB (Faster Artisan Bread) 3 Step method for making authentic artisan loaves with only 4 minutes hands-on effort (and a fridge!)
    * Easy breads to offer with dips or mezze
    * Recipes include pizzas & baguettes
    * Fabulous last-minute recipes for show-piece breads
    * Luxury loaves to serve with top notch cheeses, charcuterie or soups

    Contains:
    * Colour photographs and clear explanations
    * Great tips on how to maximise the look, taste and texture of your party breads
    Why not have a few friends round tonight?

    LanguageEnglish
    PublisherDragan Matijevic
    Release dateMar 16, 2016
    ISBN9781311178152
    Party Breads!
    Author

    The Artisan Bakery School

    Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

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      Book preview

      Party Breads! - The Artisan Bakery School

      Party Breads!

      The Artisan Bakery School

      Logo2

      All contents copyright © Penny Williams and Dragan Matijevic 2015

      ***

      Published by Pendragan Publishing

      ***

      Smashwords Edition

      ISBN: 9781311178152

      ***

      This book cannot be copied, reprinted or redistributed for sale by any mechanical, electronic or other means. The design, photographs and text remain the properties of the authors.

      The information contained in this text has been verified and documented as carefully as possible. The authors cannot be held liable for the use of its contents.

      ***

      Pendragan Publishing

      Old Home Cottage

      Sparkwell

      Plymouth PL7 5DQ

      United Kingdom

      First Edition 2013

      Table of Contents

      Party Breads!

      Faster Artisan Breads are FAB for Parties!

      Where should I start?

      Faster Artisan Breads in 3 Simple Steps

      Basic Tools

      Basic Techniques

      Rock & Rolling

      Chafing

      Decorating

      Scoring

      Basic Bread Ingredients

      FAB Breads to Plan Ahead

      FAB Baguettes

      FAB Great White

      FAB Olive & Pesto

      FAB De Luxe Cheese Baguettes & Cheese Bites

      FAB Spelt & Malt Soda Bread

      FAB Sunflower Power

      FAB Pepperoni Feast

      FAB Little Cheese Brioches

      FAB Pizza

      Three Steps to FAB Pizza

      Our Sauce Recipe

      Last Minute Recipes

      Focaccia with Cherry Tomatoes and Basil

      Stuffed Focaccia

      Wild Garlic and Pistacho Pesto Ring

      Magic Morsels

      Armenian Lavash

      Herby Cheese & Garlic Fougasse

      Gluten Free Provencale Socca

      Essential Tips

      How to Make Bread With Holes

      Achieving Better Taste

      Better Crumb, Texture and Size

      Better Crust

      Better Shape

      Controlling Speed

      Tins or Bannetons or Baking Trays?

      Steaming

      Proving

      Water & Hydration

      Storing

      Thank you for purchasing this book!

      Other Books by The Artisan Bakery School

      Faster Breads

      Gluten-Free, Gourmet Friendly Breads

      Artisan Breads for Beginners

      Building a Wood Fired Oven in a Day

      A Million and One Original Bread Recipes

      Baking Real Sourdough Bread

      Perfect Pizza

      Baking Low Gluten & Heritage Breads

      The Microbakery Blueprint

      The Micropizzeria Blueprint

      About The Artisan Bakery School

      About Dragan

      About Penny

      Services

      Useful Links

      Faster Artisan Breads are FAB for Parties!

      Intro

      As sugar becomes the new "coke" (dangerous and addictive), bread is set to become the new cake. A well-made loaf has enough wow factor to make it the king of the table, yet still be healthy enough for everyone to enjoy guilt-free. This book shows you how to make the kind of stunning, luscious loaves that will nourish bodies and warm hearts. Goodbye to refined sugars. Goodbye to e-numbers, additives, colourings and things you can’t even pronounce, never mind digest.

      Bread has always been about sharing and celebrating around the table, which is another good reason to give it a starring role at your party, or to take a loaf along as a gift to your hosts. With our new FAB (Faster Artisan Bread) Method, you can make genuinely impressive artisan breads with no hassle at all, even if you have never baked before. With the recipes in our Last-Minute section, you can make beautiful bread part of even the most impromptu get-together. You can even make vegan or gluten-free breads for everyone to enjoy.

      We put this book together for people who love their friends, and want to feed them well, no matter what the occasion. We hope you will be as inspired by these recipes as we are.

      Intro

      Happy baking, and have a great party!

      Dragan and Penny

      Where should I start?

      Sometimes you know when the party is going to be, and sometimes it seems to have started before you know it.

      This book is divided into recipes for breads you need to start a day or two ahead, using our FAB (Faster Artisan Bread) Method, and breads you can make in 2 hours, possibly even with the help of your guests. All the breads are as gorgeous to eat as they are to look at, and very good for you too!

      • If you have guests already coming up the path, go straight to Last Minute Recipes. Get all your ingredients out on the work surface and co-opt a couple of guests into making Magic Morsels. These are probably the easiest to make, the fastest to bake, and the most adaptable in terms of toppings.

      • If you have the luxury of a few days before anyone arrives, please leaf through the whole book before you start and ideally have a go at one of the FAB recipes.

      The FAB method relies on something called retardation, which means letting the dough rise very slowly in the fridge, for a minimum of 24 hours. This means the flavour develops better, the crumb is bouncier, and the loaves are crustier, just

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