Full Description
Revolutionise the way you bake sourdough with just an amazing formula.
The Baker's Percentage is a simple formula that empowers you to adjust your bread-making recipes and processes like a professional - no matter what type of bread you are baking. With the Baker's Percentage, you can easily scale up or down, from one to many, confidently experiment with different types of flour and choose to speed up or slow down fermentation according to your daily commitments. It is a completely liberating, yet most home bakers have never heard of it.
This book introduces the Baker's Percentage and teaches you how to incorporate it into your routine for everyday bread-baking success. The book also examines in depth the core steps of sourdough bread making, from making and caring for a leaven,, to kneading, bulk fermentation, shaping loaves, baking and more.
With recipes demonstrating the Baker's Percentage in action to start you on your bread-baking journey, and case studies illustrating how people incorporate the Baker's Percentage into their daily lives, whether you're an absolute beginner or an experienced sourdough maker looking for more freedom in your process, this book will change the way you bake bread forever.
Contents
Sourdough basics
Chapter 1 Homemade sourdough bread
Chapter 2 Key ingredients
Chapter 3 Make your starter and leaven
Core steps of bread baking
Chapter 4 Make your first loaf
The Baker's Percentage
Chapter 5 Baker's Percentage basics
Chapter 6 Hydration range
Chapter 7 Leaven range
Core steps in depth
Step 1 Prepare a leaven
Step 2 Mix the ingredients
Step 3 Rest the dough
Step 4 Feed your leaven
Step 5 Knead the dough
Step 6 Bulk ferment the dough
Step 7 Divide the dough
Step 8 Preshape the dough
Step 9 Final shape the dough
Step 10 Transfer the dough
Step 11 Proof the dough
Step 12 Bake the bread
Step 13 Cool the bread
Recipes: Everyday loaf, Rye loaf, Nut & seed loaf, Umami sesame seed & tahini loaf, Fruit & bitter chocolate loaf, Herb-medley focaccia, Spelt pizza dough, Baguettes, Cornbread, Honey buns, Parmesan & fennel seed crackers, Dill seed & red onion mini flatbreads, Sultana & lavender biscuits, Summer bounty pudding cake, Panettone
