English Bread and Yeast CookeryViking Press, 1980 - 592 pages |
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Page 161
... brick oven , nor how many loaves could be loaded into an oven of any given capacity , it seems surprising that they did not seek information from a professional baker : even more surprising that neither thought of giving directions for ...
... brick oven , nor how many loaves could be loaded into an oven of any given capacity , it seems surprising that they did not seek information from a professional baker : even more surprising that neither thought of giving directions for ...
Page 173
... oven . This had to be heated by burning the fuel inside it . Apart from the door there is no outlet in a brick oven : the chimney is at the front just outside the oven - door and when the fuel is burning the oven - door is left open and ...
... oven . This had to be heated by burning the fuel inside it . Apart from the door there is no outlet in a brick oven : the chimney is at the front just outside the oven - door and when the fuel is burning the oven - door is left open and ...
Page 184
... oven load of 120 loaves . The bakery and cottage , which have been in the Collier family for over a century , are now in the safe keeping of the National Trust . Pastry - cooking in the brick oven : dry heat and a falling temperature As ...
... oven load of 120 loaves . The bakery and cottage , which have been in the Collier family for over a century , are now in the safe keeping of the National Trust . Pastry - cooking in the brick oven : dry heat and a falling temperature As ...
Table des matières
SALT | 119 |
EGGS DRIED FRUIT SUGAR SPICES | 133 |
MALT EXTRACTS | 153 |
Droits d'auteur | |
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bakers bakestone baking powder barley barm batch Bath buns blinis bowl bran bread dough bread flour breadmaking brick oven brioche brown buns butter cake candied peel centre century cheese Cookery Book cooking cottage loaf cover cream crumpets crust currants dough earthenware eggs Eliza Acton English fermentation flavour French bread fruit grain half heat household inches ingredients knead kugelhopf lard lardy cakes lb of flour leave leaven loaf loaves London malt manchet meal method milk and water mill mixed mixture mould muffins nutmeg oatcakes oatmeal ounce oz of yeast oz yeast pancakes pastry peel pint pizza potatoes pound proportion quantity recipe rise rolls round saffron Sally Lunn shape soda bread soft spice spice buns stone strong plain sugar tablespoons tbsp temperature toast tsp dry tsp salt U.S. equivalents unbleached flour watermills weight wheat white flour whole wholemeal yeast 1 tsp