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Bread
Bread
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T i } " fH L E S SC L A S S i C
The definittve French loaf, the
baguette is so common it is often
referred fo os pain ordinarre, or
"^riindf\' L,.-) "
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The boule is one of Europe'sgreof
est and most tradi.tional forms
o{ bread. It is often made with rye
or other whole-grain flours but
aLsoworks well as a rusti.cwhite
made {rom French dough.
M U L T I G R A I N B R E A DA T o b u s I
bread with a firm crust and a dense,
moist crumb, this loaf has a dis-
tinct rye flavor and is particularly
good when toosted.
shaptng
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The French have no word fololl,
r o- .l rt t .i .n.nr .i n < r o n r l a n
. - -f .h.a- -t e r m p e l i l
rain wAieA -eons "lirl1breod."
F R E N c H B R E A DD i m i n u t i v e r o l l s
made from French dough convey a
more formal air than a baguette,
mdking them ideal for entertaining.
Any that remain make a delicious
breakfast the next ddy, sldthered with
butter and drizzled with honey.
shaprng
n a ; n w h i c h m e o n s" l i r t l e b r e a d . "
I n d e e d . r A e s eo r e s i m p l y s m o l l .
,^,'-5.'l hnat'atta<
l i n 1 r t l . -f l n r - p d f i n n e r i : n s t o s e a l .
Iisi-o a d.r:oh scraner or a chef's
l r r i f e e r r -i r t n e i e h t n i c 6 6 g .
2 G r t h p r o_.^] a- o_ "- ^- f- o- _^ "- 1
-l plece.
rrd oentlv null and trrckthem un-
d e . r e a t l - d o r : c r hr o c r e a r e a r o u n d
shane.ni:cLiro -o soal.Place
r ^ . . * L u^r -l ^D u. r.r-a fL ^c .^ ^ ^u u. P - o n e h a n d
uuuqrr
,.1^.'-1.
"'^,.'1 uuu9rr,
"-'l "^-1re ir in
circles to form a smooth, taut roll.
3. Let rise, covered, at cool room
l c m n c r A t r r r er r r i ' l i t h a s a i m o s t
doubled, about 30 minutes. Use
-1"^ .i^ ^f .or^t
L r r c L r P u i o" lr .o- l-r i c /^"
\vi " LoL!-
o hJ l-^a. vl oL \, )
F R E N c H B R E A DD i m i n u t i v e r o l l s
made from French dough convey a
more formal air than a baguette,
making them ideal for entertaining.
Any that remain make a delicious
breakfast the next day, slatheredwith
butter and drizzled with honey.
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WHAT'S IN A NAME?
Ciabatta comes fram the ltalian
word {or "slipper," owing to its
flat, elongated form and sltght
sag in the middle. The name per.
tatns not just to the shape,but to
the particular dough.
S E ER E C I P E S
SECTION
S E E G U I D EF O RS O U R C E S
CREATED B Y S H I R AB O C A R A, BBEY
K U S T E R - P R O K E LALN, D P A M E L Ai / O R R I S