The Art of French Pastry

time and place the other loaves in the refrigerator to slow down the fermentation. Carefully slide 1 loaf ...

the loaf onto the pizza stone and close the oven door. It is crucial that you do not have the oven door ...

minutes, and after 5 minutes take the sheet pan out of the oven. Bake the bread for a total of 25 to 30 minu ...

the bread is ready to be enjoyed. NOTE: If you have a large pizza stone and can bake all the loaves at once, ...

they don’t touch when they bake. IT’S DONE WHEN IT’S DONE The loaf should “crack open” nicely in t ...

has evaporated. STORAGE You can keep this loaf for 2 to 3 days in a cloth bag; you can also freeze it ...

You can play around with the seeds and substitute different types. Each type of seed or nut will bring a ...

PRETZELS / BRETZELS ...

...

YIELD | 9 PRETZELS BASE TEMPERATURE | 60°C I grew up eating pretzels in cafés. We call them bretzels in ...

placed in the middle of the tables. They are so traditional in Alsace that they’re part of the Alsatian bakers’ emb ...

award that I was honored to receive in 2010). There are many ways to enjoy pretzels. My parents would ea ...

that has just come out of your own oven. Ask my family—they went crazy for them when I tested this r ...

traditional pretzel shape, which is said to symbolize a person’s arms crossed in prayer, and then dipped into ...

moist in the center. BEFORE YOU BEGIN Get out the following equipment and allow all of the ingredients to come to ...

Digital scale, set to metric weights 1 digital thermometer KitchenAid or stand mixer fitted with the hook attachme ...

parchment paper 1 stainless steel hand whisk 1 medium glass mixing bowl or plastic container 1 large plastic ...

Read this recipe through twice from start to finish. UNDERSTANDING INGREDIENTS This is a very simple yea ...

lye solution and the salt sprinkled on the pretzels. Some recipes call for oil rather than butter, but I will ...

gluten. The one ingredient that you may be unfamiliar with in this recipe is the food-grade lye product that is ...