By William Alexander
William Alexander is set to bake the right loaf of bread. He tasted it some time past, in a cafe, and has been attempting to reproduce it ever due to the fact that. with out good fortune. yet now he’s going to attempt again—every week for one year—until he will get it correct. he'll bake his peasant loaf from scratch. and since Alexander is not anything if no longer thorough, he quite skill from scratch: starting to be, harvesting, winnowing, threshing, and milling his personal wheat.
Alexander’s frequently hilarious quest takes our (anti)hero via harmful again alleys of Morocco, the place he bakes his loaf in an historic communal oven; to Paris, the place he enrolls within the cours de boulangerie on the famed École Ritz Escoffier; to a monastery in Normandy, the place (his loss of French and religion even though) he turns into bread baker to the priests; and at last to his personal yard, the place he builds a lopsided brick oven and learns that perfection is simply a mind set. Alexander additionally takes us alongside on pleasing visits to yeast factories and flour turbines, seeks recommendation from grasp bread bakers, captures wild yeast to make his personal levain, and enters the baking contest on the manhattan nation reasonable.
An unique tackle the six-thousand-year-old staple of existence, 52 Loaves explores the character of obsession, the meditative caliber of formality, the futility of attempting to re-create anything ideal, our deep connection to the earth, and the mysterious intuition that makes each individual on the earth, despite tradition or society, reply to the aroma of baking bread.
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Additional info for 52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust
The original character of a large square cracker with a soft flaky structure has often been lost and many products called cream crackers are not like this. Crackers like Hotel crackers have the same structure but are smaller. The recipes and details given here are for more or less typical cream crackers. A range of enrichment of cream cracker recipes is shown in Fig. 6. Recipe no. Type product sponge flour, strong fresh yeast salt added water dough sponge dough flour, strong flour, weak dried gluten granulated sugar cane syrup 80 % malt extract 80 % dough fat lecithin soda salt P.
The layering fat must be firm and plastic at the dough temperature. In order to avoid using fat with a high melting point ‘tail’ which is unpleasant to eat, the dough temperature must be cold, not more than 18 °C, but preferably less. In recipe 23 the layering fat is a mixture of 67 % fat, 33 % flour. The mixture has been blended and plasticised. The addition of the flour makes it easier to plasticise the mass and also extends the volume of the layering fat. Mixing There are two basic mixing methods.
The extraction may be by natural convection or, more usually, forced by a fan in the flue pipe. The amount of extraction is usually controlled in a crude manner with a damper in the flue pipe. It is quite common for there to be too much extraction so that cool air is drawn into the mouth or exit of the oven (effectively reducing the baking time) or from adjacent zones. If oven extraction is excessive there is also a waste of heat energy. There is considerable uncertainty about the most desirable ‘humidity’ in the zones of the oven and in any case no instruments are normally provided to measure it.
52 Loaves: One Man's Relentless Pursuit of Truth, Meaning, and a Perfect Crust by William Alexander