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

By Ciril Hitz

Baking Artisan Breakfast Breads and Pastries deals illustrated recipes that cater to all breakfast wishes: from truffles prepared in the hour to extra decadent treats, corresponding to lemon brioche doughnuts and chocolate croissants. The formulation are mostly progressive—the more straightforward recipes are before everything and extra advanced ones are later. The step by step full-color method pictures of thoughts and alluring attractiveness photographs of accomplished items coupled with transparent instructions will instill self belief in even the main beginner baker.

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Additional resources for Baking Artisan Pastries and Breads: Sweet and Savory Baking for Breakfast, Brunch, and Beyond

Example text

It’s tight and spirally and snappy. Not in a good mood. An hour in the fridge will let the proteins relax and prevent them from toughening the dough. Two: Pastry dough is easiest to handle when it has been chilled. If at any time during the pie-making process you aren’t using the dough, it should be in the fridge. And, if at any point the dough stops behaving and starts sticking or tearing or some other god-awful annoying thing, or if you too are getting frustrated and annoyed, both of you need to chill out.

Retrieve a bottom crust from the fridge and fill the pie with filling. Retrieve the top crust, place it over the pie, trim and crimp the edges, and cut vents. Store the pie in the refrigerator and repeat these instructions with the next pie. ★ Place unbaked pies on parchment-lined baking sheets. ★ Brush all top crusts with egg white wash and sprinkle with sugar. ★ Bake pies on parchment-lined cookie sheets in pairs, as evenly spaced in the oven as possible. For many ovens, uneven heating will be an issue.

Most pies call for 5 to 6 cups of fruit. Some people weigh their fruit with a scale to get more exact proportions. I prefer to eyeball it one of two ways. The first is to place sliced fruit or raw berries in a large liquid measuring pitcher. No need to squish them down to eliminate air holes—just place the fruit gently in the pitcher and pile it up until you’re at or slightly above the measurement line. Another way to measure fruit is to fit it exactly to your pie plate. Pile cut fruit into the plate until it’s level (or a little below) the rim of the plate.

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