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BOOKS > From the Wood-Fired Oven

From the Wood-Fired Oven
Cooking Library > Techniques > Other Techniques
From the Wood-Fired Oven
저자/역자Richard Miscovich ; foreword by Dan Wing
언어영어
출판사Chelsea Green Publishing
연도2013
#기술_베이킹 #Bake_bread #Master_baker #시간_동안 #모든_과정 #기타_테크닉
Cooking Library 2F
서가위치

현대카드 코멘트

미국의 제빵사이자 작가인 Richard Miscovich가 장작불을 사용하는 오븐의 세계를 탐험한 책. 장작을 넣는 오븐의 설계부터 시공, 점화, 온도 등 조리에 이르기까지 모든 과정을 깊이 있게 고찰하며 빵과 피자, 피타 등을 만드는 테크닉을 주로 다룬다. 반죽 후 48시간 동안 잠열을 최대한 활용하는 방법을 소개한다. Richard Miscovich is an American baker and writer. In this book he delves into the world of wood fired ovens, from construction and style to lighting and retaining heat and then of course cooking. A master baker, much of the book is filled with his techniques for baking bread, pizza and pita. Beyond that he teaches readers how to bake vegetables and herbs to pastries; maximising the use of residual heat for the next 48-hours.

목차

Foreword

Preface

Acknowledgments

Introduction

PART ONE. OVENS AND FIRE

1. Wood-Fired masonry Ovens

PART ONE. OVENS AND FIRE

2. How Wood-Fired ovens Work

PART ONE. OVENS AND FIRE

3. Types of Wood-Fired Ovens, and What makes an Oven a Bread Oven

PART ONE. OVENS AND FIRE

4. Fuel and Combuston

PART ONE. OVENS AND FIRE

5. How to Operate Your Oven

PART TWO. BREAD BAKING: THE PROCESS

6. Baking Bread in a Wood-Fired Oven

PART TWO. BREAD BAKING: THE PROCESS

7. Essential Ingredients for Wood-Fired Breads

PART TWO. BREAD BAKING: THE PROCESS

8. Standards and Conventions for Bread Formulas

PART THREE. USING THE FULL HEAT CYCLE

9. Cooking with Fire: Tips and Techniques to Get the Most Out of Each Burn

PART THREE. USING THE FULL HEAT CYCLE

10. Pizza and Other Live-Fire Flat Breads: 600℉(316℃) and Above, with Fire

PART THREE. USING THE FULL HEAT CYCLE

11. Live-Fire Roasting: 600℉ to 500℉(316-260℃), with Fire

PART THREE. USING THE FULL HEAT CYCLE

12. Hot Oven: 500℉ to 350℉(260-177℃)

PART THREE. USING THE FULL HEAT CYCLE

13. Moderate Oven, aka the Comfort Zone: 350℉ to 212℉(177-100℃)

PART THREE. USING THE FULL HEAT CYCLE

14. The Long Tail of the Temperature Curve: Under 212℉(100℃)

APPENDICES

A. General Masonry Oven Design Tips

APPENDICES

B. Commercial Yield Formulas

APPENDICES

C. More About Baker's Percentage

APPENDICES

D. Bread Production Schedule

APPENDICES

E. Oven Temperature Log

APPENDICES

F. Starting a Liquid Sourdough Starter from Scratch

APPENDICES

G. Regular Maintenance: Care and Feeding of a Liquid Sourdough Starter

Resources

Bibliography

Index

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