Heritage Baking: Recipes for Rustic Breads and Pastries Baked with Artisanal Flour from Hewn Bakery (Bread Cookbooks, Gifts for Bakers, Bakery Recipes, Rustic Recipe Books)

Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker's cookbook canon. Cover......Page 1 Title......Page 3 Copyright......Page 4 Dedication......Page 5 CONTENTS......Page 10 INTRODUCTION......Page 13 HOW I CAME TO BREAD......Page 14 THE BIRTH OF HEWN......Page 15 FINDING THE WHEAT......Page 18 THE ESSENCE OF HERITAGE BAKING......Page 19 NOT ALL GLUTEN IS BAD......Page 21 DEFINING HERITAGE WHEAT......Page 22 TRAINS AND GRAINS: THE HISTORY OF HERITAGE WHEAT IN THE MIDWEST......Page 26 TODAY’S HERITAGE WHEAT MOVEMENT......Page 27 THE ART AND CRAFT OF STONE-GROUND MILLING......Page 29 ABOUT THE RECIPES IN THIS BOOK......Page 32 HERITAGE FLOUR, HEWN INGREDIENT, AND EQUIPMENT PRIMER......Page 34 WHEAT ACRONYMS AND FLOUR TYPES......Page 35 FLOURS WE USE AT HEWN......Page 36 OTHER HEWN INGREDIENTS......Page 38 Starter Pack for Heritage Bread-Baking......Page 42 CHAPTER ONE: MASTER STARTER RECIPE......Page 45 4 Tips for Starting Your Starter Successfully......Page 46 The Hewn Heritage Starter......Page 47 If You Go on Vacation......Page 51 CHAPTER TWO: HERITAGE BREADS......Page 53 Heritage Bread Master Formula......Page 54 Heritage Country......Page 70 Cheddar Country Bread......Page 73 Heritage Whole Wheat......Page 76 Pan Bread......Page 79 Midwest Blend......Page 82 Seeded Whole Wheat......Page 85 Turkey Red and Gruyère......Page 88 Heritage Spelt......Page 91 Parmesan Garlic......Page 94 Picholine Olive......Page 97 Cranberry Walnut......Page 100 Potato Rosemary......Page 103 Spent Grain Bread......Page 110 Heritage Flatbread......Page 113 Bloody Butcher Polenta Bread......Page 116 Heritage Rye......Page 119 CHAPTER THREE: ENRICHED HERITAGE BREADS......Page 123 Basic Brioche Dough......Page 124 Brioche Loaves......Page 128 Bostock......Page 131 Feta-Dill Brioche Rolls......Page 134 Potato-Rosemary-Gruyère Brioche Rolls......Page 137 Seasonal Berry Brioche Rolls......Page 138 House Jam Brioche Rolls......Page 141 Cinnamon Roll Brioche......Page 145 Heritage Dinner Rolls......Page 148 Herbed Dinner Rolls......Page 150 Heritage Cornbread......Page 153 Habanero-Cilantro-Lime Cornbread......Page 155 Caramelized Onion and Parm Cornbread......Page 156 Naperville Banana Bread......Page 157 Carrot Ginger Bread......Page 160 CHAPTER FOUR: MUFFINS AND SCONES......Page 163 Morning Glory Muffins......Page 164 Heritage Corn and Berry Muffins......Page 167 Lavender Lemon Muffins......Page 173 Bacon Parmesan Scones......Page 174 Sourdough Ginger-Peach Scones......Page 177 Sourdough Maple-Oat Scones......Page 180 CHAPTER FIVE: CAKES, COOKIES, AND BROWNIES......Page 183 Sourdough Tart Cherry Coffee Cake......Page 184 Lemon Pound Cake......Page 187 Buckwheat Honey Madeleines......Page 196 Classic Chocolate Chip Cookies......Page 199 Ginger Cookies......Page 202 Fingerprint Cookies......Page 204 Anise Biscotti......Page 207 Chocolate-Hazelnut Biscotti......Page 210 Heritage Dark Chocolate Brownies......Page 214 Raspberry Mascarpone Brownies......Page 217 ACKNOWLEDGMENTS......Page 218 C......Page 220 H......Page 221 R......Page 222 Y......Page 223 About the Author......Page 225 Chronicle Ebooks......Page 227 Chronicle,Books,LLC Cover 1 Title 3 Copyright 4 Dedication 5 CONTENTS 10 INTRODUCTION 13 HOW I CAME TO BREAD 14 THE BIRTH OF HEWN 15 FINDING THE WHEAT 18 THE ESSENCE OF HERITAGE BAKING 19 NOT ALL GLUTEN IS BAD 21 FROM FIELD TO FLOUR: HERITAGE WHEAT “TERROIR” 22 DEFINING HERITAGE WHEAT 22 TRAINS AND GRAINS: THE HISTORY OF HERITAGE WHEAT IN THE MIDWEST 26 TODAY’S HERITAGE WHEAT MOVEMENT 27 THE ART AND CRAFT OF STONE-GROUND MILLING 29 ABOUT THE RECIPES IN THIS BOOK 32 HERITAGE FLOUR, HEWN INGREDIENT, AND EQUIPMENT PRIMER 34 WHEAT ACRONYMS AND FLOUR TYPES 35 FLOURS WE USE AT HEWN 36 OTHER HEWN INGREDIENTS 38 HERITAGE BAKING EQUIPMENT 42 Starter Pack for Heritage Bread-Baking 42 CHAPTER ONE: MASTER STARTER RECIPE 45 4 Tips for Starting Your Starter Successfully 46 The Hewn Heritage Starter 47 Maintaining Your Starter 51 If You Go on Vacation 51 CHAPTER TWO: HERITAGE BREADS 53 Heritage Bread Master Formula 54 Heritage Country 70 Cheddar Country Bread 73 Heritage Whole Wheat 76 Pan Bread 79 Midwest Blend 82 Seeded Whole Wheat 85 Turkey Red and Gruyère 88 Heritage Spelt 91 Parmesan Garlic 94 Picholine Olive 97 Cranberry Walnut 100 Potato Rosemary 103 Spent Grain Bread 110 Heritage Flatbread 113 Bloody Butcher Polenta Bread 116 Heritage Rye 119 CHAPTER THREE: ENRICHED HERITAGE BREADS 123 Basic Brioche Dough 124 Brioche Loaves 128 Bostock 131 Feta-Dill Brioche Rolls 134 Potato-Rosemary-Gruyère Brioche Rolls 137 Seasonal Berry Brioche Rolls 138 House Jam Brioche Rolls 141 Cinnamon Roll Brioche 145 Heritage Dinner Rolls 148 Herbed Dinner Rolls 150 Heritage Cornbread 153 Habanero-Cilantro-Lime Cornbread 155 Caramelized Onion and Parm Cornbread 156 Naperville Banana Bread 157 Carrot Ginger Bread 160 CHAPTER FOUR: MUFFINS AND SCONES 163 Morning Glory Muffins 164 Heritage Corn and Berry Muffins 167 Lavender Lemon Muffins 173 Bacon Parmesan Scones 174 Sourdough Ginger-Peach Scones 177 Sourdough Maple-Oat Scones 180 CHAPTER FIVE: CAKES, COOKIES, AND BROWNIES 183 Sourdough Tart Cherry Coffee Cake 184 Lemon Pound Cake 187 Buckwheat Honey Madeleines 196 Classic Chocolate Chip Cookies 199 Ginger Cookies 202 Fingerprint Cookies 204 Anise Biscotti 207 Chocolate-Hazelnut Biscotti 210 Heritage Dark Chocolate Brownies 214 Raspberry Mascarpone Brownies 217 ACKNOWLEDGMENTS 218 INDEX 220 A 220 B 220 C 220 D 221 E 221 F 221 G 221 H 221 J 222 L 222 M 222 N 222 O 222 P 222 Q 222 R 222 S 223 T 223 U 223 V 223 W 223 Y 223 About the Author 225 Chronicle Ebooks 227 “[This] lavishly illustrated labor of love is a must-have for any baker who seeks to create honest, authentic and flavorful breads and pastries.” —Stanley Ginsberg, award-winning author of The Rye BakerHere is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These forty-five foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more, this is a new take on baking for the home baker's cookbook canon.“Ellen King is one of my favorite bakers, and Hewn is a gem—there's nowhere else you can get such good bread made with flour that been so thoughtfully sourced and handled. Here, Ellen shows you how to do it.” —Mark Bittman, #1 New York Times bestselling author“Why on earth pick up a bag of flour with strange sounding names such as Red Fife, Turkey Red, or Marquis? Allow Ellen King of renowned Hewn Bakery to explain how these heritage varieties add complexity and mesmerizing flavor to your baking.” —Maria Speck, award-winning author of Simply Ancient Grains "Here is a go-to resource for bakers of all skill levels who love new information and techniques that lead to better loaves and more flavor. These 45 foolproof recipes for delicious, nutritious, good-for-the-gut breads and pastries star a wide range of artisanal flours that are now readily available to home bakers. These flours add layers of flavor and texture, and combined with a natural starter and long fermentation, make these baked goods enjoyable even by those who have difficulty with gluten. In-depth master tutorials to starter, country loaves, and adjusting recipes for different flours are paired with step-by-step photography sequences that help visual learners get these fundamentals just right. Including recipes for one-of-a-kind rolls, scones, muffins, coffee cake, cookies, brownies, and more."--Provided by publisher