Trova il tuo prossimo libro preferito

Abbonati oggi e leggi gratis per 30 giorni
Baking In A Wood Fired Dutch Oven

Baking In A Wood Fired Dutch Oven

Leggi anteprima

Baking In A Wood Fired Dutch Oven

Lunghezza:
115 pagine
41 minuti
Pubblicato:
May 1, 2018
ISBN:
9780463339916
Formato:
Libro

Descrizione

This book will turn your ideas about Dutch ovens upside down.
Dust off that heavy old cast iron pot, grab some fire bricks and a base, and hey presto! You’ve got yourself a mobile, wood fired oven.
This book shows you how to make a handy, insulated oven base, so you can assemble your portable oven in the tiniest backyard, on the wildest beach, or at your favourite campsite. Proof that the best ideas are always the simplest.
Lists of the simple tools and materials are included, and you can finish the project in less than a day.
The book covers how to:
* Make and perfectly bake the most delicious wood fired pizzas and breads.
* Choose the right cast iron pot
* Construct a portable, insulated base
* Pick your refractory hearth bricks
* Transport your hearth and oven to the beach, the hills or your backyard.
* Set the whole thing up in just over one minute.
* Safely and effectively start and control your fire and sustain correct baking temperatures.

Pubblicato:
May 1, 2018
ISBN:
9780463339916
Formato:
Libro

Informazioni sull'autore

Dragan Matijevic“My fascination with breadmaking was born of necessity in the mid seventies, when I first arrived in this country. The bread in England then was, and still largely is, fast to produce and chemically induced. No wonder that today we have such a huge number of people suffering from bread allergies.Coming from a macho culture, barely able to fry an egg, I was forced to learn how to bake a decent loaf, just to survive.But my really passionate quest for the perfect loaf began later on in my life. Wanting to learn absolutely everything about what makes dough work, I picked up tips from master bakers everywhere, as well as trying one thousand and one ways of making bread.The answer was to ditch everything but the essentials (good flour, clean water, salt and yeast) and give it all plenty of time.Today, to make my perfect loaf, I prefer to use heritage flours (or gluten free flour), coupled with the time-honoured method of long fermentation, which makes delicious and beautiful breads that are also good for health.I use mainly sourdough retardation method because it is dead easy (15 minutes hands on) and produces the best tasting loaves. My dough takes between 12 and 144 hours to develop and each loaf is carefully hand-crafted. That’s why I call my loaves ‘artisan’.My greatest pleasure is when people come to us saying that they can eat bread again, because properly fermented dough is easy to digest. Or our students telling us that after the course with us they have never bought another loaf of bread again!”Apart from baking Dragan does magic shows for all ages and writes books for children.Penny WilliamsPenny was fortunate enough to have a mother and two grandmothers who were all great cooks, and happy to have their kids in the kitchen. The teaching came almost by osmosis.As a three-year old Penny remembers coming in from the garden to poke a curious, muddy finger into a mesmerising pillow of white dough rising in a bowl and squeaking with guilty alarm at the grubby dent she had made. To her astonishment, the dent disappeared, just as her laughing mother said it would. Penny’s lifelong passion for creating good food made it natural for her to bake bread, but it wasn’t until she met Dragan that she really developed those skills.The Rise of Real Bread Conference in 2009 was her first encounter with the artisan bakers, millers, farmers, scientists, ecologists, writers and activists that are fighting for a better loaf on Britain’s tables. It was a watershed moment.Penny says “We can only change the way people bake and think about bread one person at a time. But if we do it often enough, for long enough, we will contribute to positive change. That’s our reason for being.But the most fun part of The Artisan Bakery School is running the weekend courses. It’s all about making people feel at home, preparing something special for them at every meal, gathering round the table, or round the fire, enjoying a glass of wine and telling stories after dinner. You wouldn’t believe how many amazing tales our bakers have to tell!”Apart from being a baker Penny is a professional copywriter and an author of a number of fictional books, both for children and adults.

Correlato a Baking In A Wood Fired Dutch Oven

Libri correlati
Articoli correlati

Anteprima del libro

Baking In A Wood Fired Dutch Oven - The Artisan Bakery School

Services

The Little Pot With Big Potential

If you've picked up this book, it's a pretty safe bet that you love eating food cooked on the fire outdoors. It's a very basic human instinct, that everyone should be able to enjoy.  But not everyone has the money to buy amazing bbqs, or fashionable fire pits, and not everyone has the time, the skills or even the garden space to build a full-scale, wood fired oven.  This book introduces a practical,  inexpensive and highly effective alternative to all that: the portable, wood fired Dutch oven.

This book also complements our more in-depth online course on Udemy:

Baking With a Portable Wood Fired Dutch Oven

On the Dalmatian coast of Croatia, where Dragan was born, outdoor cooking has been the norm since Roman times.  'Summer kitchens' are outdoors, sometimes shaded by vines, and the only sane way to cook when it's over 30C.  Traditionally, breads, pizzas, octopus, kid and fish dishes are still baked 'under the bell' - the Croatian peka, made from steel - that covers food cooking on the wood fired hearth.

The cast iron Dutch oven is similar to the bell, but has the advantage of a flat bottom, which makes it more versatile.  Combine your Dutch oven with a temporary brick hearth and you have yourself a miniature, portable, wood fired oven. Proof that the best ideas are always the simplest.

The book covers how to:

Choose the right cast iron pot

Construct a portable, insulated base

Pick your refractory hearth bricks

Transport your hearth and oven to the beach, the hills or your backyard.

Set the whole thing up in just over one minute.

Safely and effectively start and control your fire and sustain correct baking temperatures.

Make and bake the most delicious wood fired pizzas and breads.

We give you lists of all the tools you will need for the simple construction project, the equipment you will need for controlling your cooking fire, and a guide to safe and sensible usage.

There is something undeniably magical about cooking outside on an open fire; the wine tastes better, the jokes are funnier, our appetite is healthier and the food taste deliciously of wood fire and smoke.  So, what are you waiting for?

Happy baking!

Dragan and Penny

P.S. Don't forget to check out our online course on Udemy, Baking with a Portable, Wood Fired Dutch Oven

The Bricknic

Something to look forward to once you've learned how to bake with your Dutch oven!

Most people will start off constructing their base and building their hearth at home in their backyard. This set-up has several advantages: it's a handy size, so you can move it about; it's a temporary structure, so  you can dismantle and store it with no arguments about concreting over flower beds; it reaches baking temperatures in only one hour and it doesn't require heaps of wood.  It is also, as we've said, incredibly versatile: bake pizzas, bake bread, barbecue stuff - anything you like.

Baking outdoors is so addictive, that soon you will be thinking of taking your wood fired Dutch oven camping, or even for what we like to call a bricknic -  a picnic on bricks!  Here are few tips to help you get the most out of this memorable outdoor feast.

Take a few friends along to help carry the kit.

Go for the smaller and lighter refractory bricks (230mm x 115mm x 33mm -  9 x 4.5 x 1.25") x 16

Find a plastic box or crate to hold the pot, the fire tools  and some bricks

Use a set of sturdy

Hai raggiunto la fine di questa anteprima. Registrati per continuare a leggere!
Pagina 1 di 1

Recensioni

Cosa pensano gli utenti di Baking In A Wood Fired Dutch Oven

0
0 valutazioni / 0 Recensioni
Cosa ne pensi?
Valutazione: 0 su 5 stelle

Recensioni dei lettori