Baking Secrets of the Bread Monk, 2nd Edition

Price: $22.50
(as of Dec 20, 2023 16:31:18 UTC – Details)

Whether you’re famous for your cinnamon rolls, a newbie baker or just love culinary trivia, you’ll find this book hard to put down. Father Dominic, ”The Bread Monk” of public television, has collected his favorite tips and tricks for baking, like how to choose the best pans, what to add to yeast to make it work faster, and the easiest way to roll out pizza crust. Baking Secrets from the Bread Monk includes substitutes for common ingredients (yes, you can make your own self-rising flour), hints for kitchen organization and storage, and a plethora of fascinating historical facts and kitchen wisdom. What was the best thing before sliced bread? Who invented pretzels? What’s the point of those slashes in a baguette? Father Dominic will put you in the know.

From the Publisher

Baking Secrets from the Bread Monk

Whether you’re famous for your cinnamon rolls, a newbie baker or just love culinary trivia, you’ll find this book hard to put down. Father Dominic, ”The Bread Monk” of public television, has collected his favorite tips and tricks for baking, like how to choose the best pans, what to add to yeast to make it work faster, and the easiest way to roll out pizza crust. Baking Secrets from the Bread Monk includes substitutes for common ingredients (yes, you can make your own self-rising flour), hints for kitchen organization and storage, and a plethora of fascinating historical facts and kitchen wisdom. What was the best thing before sliced bread? Who invented pretzels? What’s the point of those slashes in a baguette? Father Dominic will put you in the know.

Ways to Speed Up Yeast Activation

Traditional German bakers had a saying: “A pinch of ginger speeds the yeast”—and it’s true! Adding 1⁄8 teaspoon of dried ginger to your initial mixture of yeast and liquid will help the yeast activate faster. Food scientists have discovered that cinnamon has a similar effect. A small amount of sugar is often added to the initial “proof ” of the yeast as well.

How to Find “Hot Spots” in Your Oven

Every oven has its own character, and some older models can be downright temperamental! So it’s a good idea to have a professional recalibrate your oven’s thermostat every few years to ensure accurate temperatures. If you suspect your oven has hot spots, check by spreading slices of bread in a single layer on baking sheets and placing them in a preheated 350°F oven for 15 to 20 minutes. Repeat this process with fresh slices on each shelf of the oven. You’ll be able to tell which areas of the oven are hotter by the color of the bread.

The Science Behind Kneading

The purpose of kneading is twofold: to develop the gluten and to incorporate air into the dough. Two proteins in wheat flour, glutenin and gliadin, combine with water to form gluten, a stretchy protein molecule that wraps around itself during the process of kneading and forms a kind of net or matrix to capture the carbon dioxide produced by the fermentation of the yeast. The protein’s stretchy quality is what allows the dough to rise and still keep its shape. The second purpose of kneading is also related to fermentation.

Publisher ‏ : ‎ Reedy Press; 2nd edition (August 15, 2022)
Language ‏ : ‎ English
Paperback ‏ : ‎ 160 pages
ISBN-10 ‏ : ‎ 1681064154
ISBN-13 ‏ : ‎ 978-1681064154
Item Weight ‏ : ‎ 4.8 ounces
Dimensions ‏ : ‎ 6 x 0.25 x 9 inches