Bread and Dough Recipes
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130 Bread and Dough recipes by George Karagiannis (Greek language only). Three years of writing, numerous hours of research, and years of testing were needed for this book to be finally completed. George Karagiannis presents 130 selected recipes for bread and dough that will cover the needs of the professional baker and the inquiries of the amateur who seeks to learn more about the traditional way of breadmaking. This book covers all the details on the different methods and techniques of baking, the baking process, storage, the proper use of raw materials, the gristmills, natural sourdough starter, and also the use of yeast and its industrialization. Lastly, in the recipes chapter, you are about to find the recipes in detail for all the different kinds of bread.
Contents
Introduction - bread from antiquity to today
The first breads
Cultivation of grains in ancient Greece
Bread in Byzantium
Wheat... the gift of Mother Earth!
Traditional Greek varieties of wheat
Other cereals
Corn
The spread of bread in Greece
Mills and millers
Bakeries and bakers in enslaved Greece
Bread in the feasts of the Greeks
Ovens
Breadmaking materials
Flour
Flour mills
A. Luxury flours type P
B. Type 70% flours
C. Category K flours
D. Type M flours
E. Self-raising flours (flour that rises on its own)
F. Flour for all uses
"Myloi Kretis" (Mills of Crete)
Professional flours from Myloi Kretis
Bakery flours T70 and T55
Bakery flours from hard wheat
Whole wheat flours
Soft flours for special uses
Hard flours for special uses
"Ariston F" flours for special uses, fortified
"Platho Ygeia" flours
Organic and gluten-free flours
Flour blends
Bread decoration seeds
Household flours
Myloi Achaias (Mills of Achaia)
Gluten
Water
Salt
Sugar
Added fats and oils
Milk
Natural sourdough
Types and methods of sourdough cultivation
Natural sourdough from chickpeas
Natural sourdough from lupin flowers
Natural sourdough with barley flour
Natural sourdough with reduced gluten with yogurt
Natural sourdough from onion
Industrial yeast
Breadmaking techniques-methods
Main stages of breadmaking
Doughing
Prefermentation
Shaping-molding
Final maturation or proofing
Preparation for baking
Main baking procedure
Baking in a wood-fired oven
Storage
Pre-baking
Recipes
Breads with natural sourdough
Bread with type M yellow flour
Mixed village bread
Semi-wholemeal bread
White bread
Mixed grain bread
Monastery bread
Semolina bread
Cornbread with Kourkouma and Crouche
Bread with Kozani saffron
Bread with chickpea flour
Onion bread
Olive bread
Walnut bread
Aromatic bread
Multigrain bread
Self-raising bread
Olive oil bread
Lykiskos natural sourdough bread (Louloudopsomo)
Bread with chickpea malt (Eftazymo or Gourgenio)
Bread with barley flour
Wholemeal bread with walnuts
Christopsomo with double kneading
Offer bread with triple kneading
Lagana
Bread with yeast (direct preparation)
Zymoton bread
Village bread
Petromylou bread
Crusty village bread
Wholemeal bread in the basket
Millet bread of form
Bread of form wholemeal
Village bread in the pan
Village bread with rye and bran
Two-strand braid
Three-strand braid
Bread of form rye
[...]
Language: Greek
ISBN: 9786185049423
Publication: PSICHALOS EDITIONS
Writers: George Karagiannis
Publication year: 2016
Pages: 368
Dimensions: 24x15 cm