The Art of Doughs: A Practical Cookbook for Mixing, Fermenting, Shaping, Filling, Frying, Boiling, Steaming, and Baking Bread, Pastry, Noodle, Dumpling, Flatbread, and Everyday Doughs
Kindle Edition or EPUB + Converted PDF نویسندگان: R. A. Calkins
جزئیات
فرمت: Kindle Edition or EPUB + Converted PDF تاریخ انتشار نسخه الکترونیکی : August 12, 2026
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لینک: https://www.amazon.com/dp/B0HDYB7VQY
475,000 تومان
زمان تحویل: حداکثر 24 ساعت
توضیحات
What makes one dough rise into a crusty hearth loaf while another becomes a tender biscuit, a flexible dumpling wrapper, or a delicate pastry? The answer lies in understanding how flour, liquid, salt, fat, leavening, temperature, movement, and time work together.The Art of Doughs is a practical, text-centered cookbook for anyone who wants to prepare a wider range of doughs with greater confidence and consistency. Instead of presenting page after page of disconnected recipes, R. A. Calkins combines dependable recipes with clear explanations of mixing, kneading, folding, resting, fermenting, shaping, filling, rolling, frying, boiling, steaming, and baking.Across 25 thoughtfully organized chapters, readers learn how to recognize what dough needs at every important stage. The book explains hydration, flour selection, gluten development, fermentation, proofing, surface tension, temperature control, shaping, doneness, storage, and troubleshooting in approachable language. Recipes are placed naturally among the instructional sections so readers can understand a technique and then put it to use in the kitchen.The 50 recipes cover an unusually broad selection of dough-based foods, including:• Lean and enriched bread doughs• No-knead and hand-kneaded loaves• Same-day and slow-rise refrigerator doughs• Rustic boules and wheat batards• Sandwich breads and pan loaves• Dinner rolls and sandwich buns• Skillet and oven-baked flatbreads• Pizza dough and sheet-pan focaccia• Sourdough country bread and sourdough pan bread• Cinnamon swirls and breakfast buns• Laminated pastries and savory cheese twists• Pie, tart, galette, and hand-pie doughs• Biscuits and fruit scones• Choux puffs and savory cheese gougères• Fresh pasta and hand-cut noodles• Dumpling wrappers and filled doughs• Raised doughnuts and savory fry bread• Boiled bagels and steamed buns• Whole-grain, seeded, and oatmeal breads• Gluten-free and cornmeal doughs• Refrigerator and freezer-ready doughs• Practical recovery recipes for weak or overproofed dough• A dependable weekly house dough and celebration breadEvery recipe includes measured ingredients, an organized method, useful handling guidance, and clear signs that help the cook judge the dough rather than depending entirely on a timer. Readers also receive practical help with doughs that are too wet, dry, tight, sticky, weak, cold, overproofed, or difficult to shape.This book is especially useful for home cooks who have followed recipes successfully but still want to understand why dough behaves differently from one batch to another. It also welcomes beginners by explaining essential principles without making the process feel needlessly complicated.Everything required to use the cookbook appears directly within its pages. The complete recipes, measurements, methods, explanations, and troubleshooting guidance are presented in a clear written format, without separate PDF downloads or picture sections, allowing readers to concentrate on the ingredients, textures, and techniques in their own kitchens.Whether you want to bake a dependable sandwich loaf, shape soft dinner rolls, prepare fresh noodles, fry raised doughnuts, steam tender buns, roll pie pastry, or better understand fermentation, The Art of Doughs provides a practical foundation for working with dough in its many useful forms.Build stronger kitchen judgment, recognize the signs of properly developed dough, correct common problems, and create satisfying breads, pastries, wrappers, noodles, and everyday favorites—one well-prepared batch at a time.
475,000 تومان
زمان تحویل: حداکثر 24 ساعت