How To Bake Bread The Five Families Of Bread – Michael Kalanty

Place the Ballons into the proof box for 35 minutes. Load multiple trays from the bottom, up. The first rolls formed should be on the lower rungs; the last rolls formed should be near the top. Hot air rises—arranging your trays in this sequence evens out the overall proofing of the rolls.

Soft Doughs should be proofed until they show moderate springback when gently pressed with a floured finger. Recall that your rolls will keep proofing while being glazed. Take into account the additional time to glaze the rolls when there are multiple trays. Remove the first tray from the proof box when it’s almost, but not quite, ready. This way, you’ll have a little more time to glaze them before they over-proof. If your kitchen does not have a proof box, place the trayed Ballons in a warm and humid spot in the kitchen.

Cover the tray, but don’t let the cover touch the Ballons. Check the rolls occasionally that no skin is forming on them. If it does, use a hand-held water mister and spray generously over the rolls and the tray. Cover the tray well. Preheat the oven at this point. The 10% Oven Rule The temperature in a Convection oven is 10% less than a Deck oven for the same bread. Rolls bake in a convection oven at 360°; at 400° in a Deck Oven.

Moving air in a Convection or Rack Oven bakes dough more quickly than the stationary air in a Deck Oven. The crust can brown before the interior of the dough is completely baked. Add 10% to increase a Convection Oven temperature to the Deck Oven -+ 10% = 360° = +: 36° 396° 400° (Round up.)

Subtract 10% ‘to reduce a Deck Oven temperature to the Convection Oven 400° -40° = 360° Phase Seven: Decor… : € : Décor & Standard glaze; Baking Optional toppings: seeds, grated cheese, or coarse salt 2 each large eggs 1/2 cup milk guidelines: e Make sure the brush is clean. Whisk the eggs together in e Run it under warm water to open the bristles; a small bowl. Blend in the shake off excess water.

milk. e Dip the brush in the glaze and brush off the excess Baker’s Tip from one side of the brush.

“Chef Michael Kalanty is a talented baker and engaging writer. He is able to take a complex subject and synthesize it to its essence in an entertaining way. The world of baking is fortunate that he has shared his knowledge of breads with us. While taking the reader through a comprehensive survey of basic bread making, this book is like having the chef right there with you, guiding you to make the perfect loaf of bread.”

JENNIFER WHITE, President, California Culinary Academy “The book is easy to read and easy to follow. I like the way it breaks bread into groups and then expands from there. It makes a lot of sense.” RIccO RENZETTI, CEC, CCE, FMP, Salt Lake Community College “Mike, I love what you have written. You make it seem easy for the novice baker. Just reading the sample chapters, I learned something. Like how to convert the speeds on a 20-quart commercial mixer to those on a tabletop model.

I can make these formulas in my home kitchen.” CANDICE CHILDERS, ACFF Asst. Director Accreditation American Culinary Federation HOW TO BAKE BREAD The Five Families of Bread® Michael Kalanty @ hehe | YY set ABT, © RED SEAL BOOKS SAN FRANCISCO 2009 Copyright © by Michael Kalanty, 2009 Illustrations copyright © by Michael Kalanty, 2009 Non-attributed quotes are the author’s own Babka photographs by Jenny Yang All other technique photographs by Jacob Metsker, copyright © by Michael Kalanty, 2009 The following marks are owned by the author: Five Families of Bread® Five Families of Bread System® Bread Families® Family Tree of Bread® Yeast Paste® All rights, in all languages, including marketing and promotional rights belong to the copyright owner.

For foreign language inquiries, contact: [email protected] All rights reserved under International and Pan-American Copyright Conventions. Without limiting the rights under copyright reserved above, no part of this publication may be reproduced, stored in or introduced into a retrieval system, or transmitted, in any form, or by any means (electronic, mechanical, photocopying, recording, or otherwise), without the prior written permission of both the copyright owner and the above publisher of this book, except for the inclusion of brief quotations in a review.

Contact: Red Seal Books Subsidiary Rights Department P.O. Box 47-0006 San Francisco 94147-0006 CA www.RedSealBooks.com For information about wholesale orders, please contact: [email protected] ISBN: 978-0-615-23129-7 Library of Congress Control Number: 2009903818 Book Design and composition by Barb Gunia, Sans Serif, Inc. Printing by Sheridan Books Manufactured in the United States of America Published by Red Seal Books, San Francisco R R ¥ : —— Red Seal Books and colophon are trademarks —— of Red Seal Books, San Francisco, CA.

In memory of PIERRE MENIER Boulanger Patissier In art and in craft, talent means next to nothing; while experience, acquired in humility and with hard work, means everything.

This is a short excerpt from the opening of “” by Unknown, quoted for review and introduction purposes. All rights belong to the copyright holders.

Book Information

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• ISBN: 9780615231297
• Pages: 549
• Language: English (en)

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