Bake from Scratch Bread 2016

Bake from Scratch is a celebration of all things baking. A seasonal publication from Hoffman Media, this magazine is brimming with stunning photography, easy-to-follow recipes, techniques for creating beautiful, artisan baked goods, and endless inspiration for home bakers.

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6 Numeri

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1 min
i can’t believe

Bake from Scratch has completed its first trip around the sun. The excitement, love, and support from our community of home bakers has been energizing and exhilarating. Bread baking has been a major part of each issue, and your enthusiasm for these recipes has been evident in your beautiful photos posted with #thebakefeed. This collection of bread recipes includes some of our favorites, as well as 18 new recipes we can’t wait for you to bake—and I’ve got to say, it’s the best thing since sliced bread (pun intended!). From our crash course in sourdough to easy biscuits and glorious dinner rolls that will upgrade your bread basket, we hope this issue will be your go-to source for baking artisan bread at home. Happy baking! Follow us for daily baking inspiration. Bake from Scratch @thebakefeed @thebakefeed #thebakefeed Check…

3 min
the bread baker’s library

TARTINE BREAD By Chad Robertson San Francisco’s famed Tartine Bakery & Cafe has earned a cult following with its daily selection of freshly baked breads. In Tartine Bread (Chronicle Books), Chad Robertson, the man behind these favored loaves, has created what he deems his “baking guidebook” that invites readers to give rise to their bread-baking vision. Beginning with the recipe for Basic Country Bread, a mammoth 38-page instructional, the book progresses into variations on the original and then into more technical breads like brioche and croissants, all heavily photographed with easy-to-follow how-to sequences. Ending with the “Days-Old Bread” chapter that uses the loaves in numerous applications from panzanella to bread pudding, Chad effectively takes the reader from first rise to final bite of each scrumptious loaf. CAN’T WAIT TO MAKE: Pain au Gruyère,…

1 min
bread necessities

1. Breadtopia Wood Pulp Proofing Basket Made of sustainable, breathable material that also holds flour well, this basket allows your dough to proof better and release from the bowl easier. $17, 2. iSi Silicone Bowl Scraper This scraper pulls double duty: its curved edge allows you to scrape every last bit of dough from the bowl, while the flat edge scrapes your work surface clean. $8.95, 3. Wüsthof Ikon Blackwood Bread Knife, 8 inch A serrated knife helps you slice without crushing your lovely loaves. This knife’s high carbon stain-free steel blade is triple riveted to the handle for excellent cut and control. $179.95, 4. Ateco Stainless Steel Bench Scraper Use this strong and stylish scraper to divide dough into portions or help transfer dough from workspace to pan. $9.95, 5. Classic Fresh Sourdough Starter Skip a few steps…

2 min

Yeast. It’s the seemingly magical ingredient that takes a bowl of water, flour, and salt from simple ingredients to a fluffy ball of beautiful dough ready to be kneaded, shaped, and baked into mouthwatering bread. It gives dough the lift, flavor, and airiness that make fresh baked bread so irresistible. The tricky part? Yeast is a living organism, a fungus, that comes in multiple forms and needs proper care to produce the carbon dioxide needed to make bread rise. TYPES OF YEAST Sourdough Starter Many people overlook the sourdough starter as a form of yeast. In reality, this mixture of flour and water that is allowed to ferment naturally is the oldest known form. A live culture of yeast lives in the flour and water mixture you create, feed, and use. Bakers have…

4 min
start a starter

WHAT YOU NEED » A scale (highly recommended to measure both flour and water, but measuring cups will do in a pinch). » A 2-quart container (glass or plastic) with a lid. » Flour. We use all-purpose, unbleached flour, but whole wheat also adds a nice depth of flavor to your final product. » Water. We use tap water, but if your water at home is highly chlorinated, you can measure your water the night before using, and let it sit on the counter overnight to allow the chlorine to dissipate. If your water simply tastes bad, or you are worried about it affecting the quality of your breads, try filtered or bottled water. HOW TO MAKE IT DAY 1 HERE WE GO! ¾ cup plus 2 tablespoons (123 grams) all-purpose flour ½ cup (113 grams) water In a…

5 min
bread bakers you should know

CHRIS BOLES Fire & Flour | Minneapolis and St. Paul, Minnesota Founder, Head Baker Chris Boles likes to talk bread. He’s making a name for himself in the baking industry by hosting Bread Drops to share his knowledge and product throughout the Twin Cities. Chris’ Bread Drops last an hour or two at various times and locations (including local breweries, restaurants, coffee houses, and farmers’ markets), and serve to not only sell his naturally leavened, wild yeast breads, but to educate the public about heritage wheat and natural fermentation. Chris makes four breads, all by hand and all of which go through an extended fermentation process (anywhere from 8 to 15 hours) to give them more depth of flavor. SIGNATURE BREAD: Daily Bread, Chris’ most robust loaf with a high percentage of culture and…