|By Rc_fleming (Rc_fleming) on Wednesday, May 30, 2001 - 05:26 pm: Edit|
I just bought the Bread Alone book and would like to hear any comments, and which, if any, recipes are not worth trying, and are the La Brea Bakery Bread and Pastry books worth buying?
|By d. on Wednesday, May 30, 2001 - 08:26 pm: Edit|
Is that the book by Peter Reinhardt?
|By W.DeBord on Thursday, May 31, 2001 - 08:55 am: Edit|
I have La Brea Bakery pastry book.....I've owned it for a couple months now and have not made anything from it, yet. I'm a bit turned off by their photographic style and also the lack of it.
I was interested in the breakfast pastrys...one day I'll start trying them.
As I recall the bread book got great reviews...she's known mainly for her breads, right? Perhaps that would be the book to buy first.
|By Rc_fleming (Rc_fleming) on Thursday, May 31, 2001 - 06:16 pm: Edit|
Bread Alone is by Daniel Leader and Judith Blahnik.
Silverston and La Brea are famous for their breads. They sell them now at my local Costo. Personally I like the rosmery olive oil bread. I'll probally shell out for the bread book, but I don't think that La Brea's done anything truly unique with pastry, so I might not get that book.
In the Bread Alone book they have a biscuit leavened with both yeast and with baking powder. Looks like it is used mostly for the flavor devloped during the slow rise. Is this a rare practice? Any comments.
2T spring water
1t dry yeast
5c Ap flour
3t Baking powder
1t baking soda
1t sea salt
1c shortening chilled
2c Butter milk chilled
Bloom the yeast. Combine the dry ingrediants, cut in the shorting till rough crumb sized, Combine the bloomed yeast and butter milk and the dry. stir till well combined. Knead lightly to get a soft and sticky dough. Then refrigerate for at least 1hr to 2 days max. Cut and bake at 450 for 12-15 min.
|By W.DeBord on Thursday, May 31, 2001 - 11:41 pm: Edit|
Sounds interesting, have you baked this yet? I'm not much of a bread baker for a pastry chef. I recall seeing another recipe years ago that had both but I can't recall the details this late at night.
Funny they use shortening and not butter, or at least a combo? I don't know why (I'm too tired right now) but the liquid sounds off? I'm thinking with 5 c. flour I use around 1 1/4 c. liquid....
|By Rc_fleming (Rc_fleming) on Tuesday, June 05, 2001 - 03:26 pm: Edit|
I going to try it this weekend. I try fifty butter and shortening, thats what I use for regular biscuits. Now that I think about it the liquid is a little short. I normally use about 1 cup of liquid for 2 cups flour. Have to see...
|By vbean on Wednesday, June 06, 2001 - 05:57 am: Edit|
Nancy Silverton was the Pastry Chef at Spago when it first opened. So many desserts came from that kitchen that are so popular now.
Many of us who worked with her early in the Spago years call her "the pastry goddess". She is kind, generous and supportful. La Brea Bread has won countless awards. Their equipment is amazing.
Their par baked bread won for best baguette over many skilled bakers.
I cherish her first book Desserts, made me want to bake. I still look back at it all the time (lot's of great notes in the margins). Her desserts (at Campanile and La Brea) are earthy,fragrant seasonal gems.
|By W.DeBord on Wednesday, June 06, 2001 - 08:17 am: Edit|
Rc Fleming I was half asleep when I last posted...no that liquid is right! I use 2 to 2 1/4 c. cream in 5 c. of flour when making shortbread biscuits. Sorry for the confusion.
Love to hear how it turns out!
|By Rc_fleming (Rc_fleming) on Wednesday, June 06, 2001 - 04:38 pm: Edit|
Thanks for the heads-up DeBrord. I'll make a test batch tonight and see how it holds up tomorrow. I'd have thought the proportions wouldn't change from biscuit to another, but hmmmmm.