How to Bake by Paul Hollywood

By Paul Hollywood

Ultimately, the superstar of BBC2's The nice British Bake Off finds the entire secrets and techniques of his craft in How to Bake. The son of a baker, Paul Hollywood is enthusiastic about busting the myths that encompass baking, sharing his finely honed talents, and displaying that with the appropriate advice, anyone can be successful time after time.

With this in brain, he has crammed this e-book with easy-to-follow, essentially defined, totally scrumptious recipes. Having taken you thru the fundamental suggestions, Paul explains how one can make an abundance of breads, pastries, tarts and biscuits together with wholemeal loaf, soda bread, ciabatta, focaccia, chapatis, Cheddar and apple bread, fruit loaf, clean croissants, scones, vintage Victoria sponge, lemon drizzle cake, baklava, buttery shortbread and triple layer chocolate cake. Time to get baking ...

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62. « Pour se nourrir, ils prépareront des farines d’orge et de froment, cuisant celles-ci, se contentant de pétrir celles-là. Ils en feront de belles maza et des pains qu’on servira sur des chaumes ou des feuilles bien propres » : ce sont encore deux produits que Socrate envisage dans sa République idéale. Hippocrate note d’ailleurs (Régime des maladies aiguës, XXXVII, 2) que celui qui ne consomme que de la galette d’orge supporte mal le pain de blé (lourdeurs, troubles digestifs) et vice-versa.

Le pressoir à levier (avec contrepoids), fait d’un tronc d’arbre fixé d’un côté et manœuvré de l’autre a pu connaître plusieurs variantes au fil du temps et fut peut-être le plus répandu. L’intérêt pour l’historien est qu’il est ­encore utilisé à notre époque dans certains endroits du Maghreb, d’où la possibilité d’imaginer son ancêtre. Mais il existait des variantes : pressoirs à coins (en parfumerie), à vis, autant de variations locales en fonction des objectifs poursuivis et des matériaux disponibles.

372 b61), sans discrimination,c’est dire si l’on y apprécie à la fois le pain et la maza. Xénophon conseille à sa jeune femme de bien pétrir la maza (Économique X, 10), ce qui (comme de secouer ses tapis d’ailleurs), lui fera faire de la gymnastique, lui donnera un joli teint et une bonne santé. L’essentiel est sans doute d’avoir le luxe du choix : ne disposer que d’orge serait peut-être indigne d’un Athénien qui se moque souvent des Spartiates, gros mangeurs d’orge non préparée. Disposer à la fois du blé pour le pain et de l’orge pour la maza est l’idéal à poursuivre62.

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