Bread and Bread-Making (Classic Reprint)

Mrs. S. T. Rorer

ISBN 10: 1330342666 / ISBN 13: 9781330342664

Published by Forgotten Books, 2018

About this Item

Print on Demand. Embark on a captivating journey into the world of bread-making with this timeless guide. Delving into the science and art of crafting various bread varieties, this book offers a comprehensive exploration of the essential ingredients, techniques, and principles that underpin successful baking. The author delves into the historical context of bread-making, tracing the evolution of wheat cultivation and milling practices. With a focus on understanding the composition of wheat and its impact on bread quality, readers are equipped with the knowledge to select the best flours for their baking endeavors. This book goes beyond mere recipes, exploring the intricate processes of fermentation, kneading, and baking, shedding light on the factors that contribute to a perfect loaf. The author's insights into the "diseases" of bread offer practical guidance on maintaining hygiene and preventing spoilage, ensuring that every loaf is both delicious and wholesome. Whether you are a novice baker or a seasoned enthusiast, this book provides a valuable resource for understanding the fundamental principles and techniques of bread-making, empowering you to create delectable loaves that nourish both body and soul. This book is a reproduction of an important historical work, digitally reconstructed using state-of-the-art technology to preserve the original format. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in the book.

Seller Inventory # 9781330342664_0

Bibliographic Details

• Title: Bread and Bread-Making (Classic Reprint)
• Publisher: Forgotten Books
• Publication Date: 2018
• Language: English
• ISBN 10: 1330342666
• ISBN 13: 9781330342664
• Binding: Paperback
• Condition: New
• Book Type: print-on-demand item
• Seller catalogs:
  • Cooking

About this title

Synopsis

Discover a dependable, hands‑on guide to bread making that covers the science behind flour, milling, and gluten, then turns to practical, time‑tested recipes.

This edition explains how different wheats affect dough and loaf texture, and how to choose flours for white bread, pastry, or hearty whole‑wheat loaves.

You’ll find approachable explanations of laborsaving milling methods, plus tested tests to judge flour quality by feel and color. The book also offers a diverse collection of recipes—from corn meal and oat breads to rye, whole wheat, and Swedish styles—plus many roll and biscuit ideas for everyday baking. Clear steps walk you through mixing, kneading, proofing, and baking, with precise temperatures and times to help you succeed.

• Guidance on flour selection, gluten strength, and the impact of germ removal
• Step‑by‑step methods for a wide range of breads, rolls, and quick breads
• Recipes to make white, whole wheat, corn, oat, and rye breads, plus specialty items
• Tips for handling dough, rising times, and baking in home ovens

Ideal for beginning bakers and seasoned cooks alike, this volume helps you bake bread with confidence and consistent results.