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According to one version of the method described by New York baker Jim Lahey, [5] in his book My Bread, one loaf of the bread is made by mixing 400 g (approximately 3 cups) bread flour, 8 g (approximately 1¼ teaspoons) salt and 1 g (approximately ¼ teaspoon) instant yeast with 300 mL (approximately 1 1/3 cups) cool water to produce a 75% ...
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After six months and "hundreds" of attempts to perfect the recipe, she was satisfied. Artisan bread was then largely unknown in Los Angeles, and within weeks, sales were up to $1,000 a day at the bakery. On Thanksgiving in 1990, the line to buy bread stretched around the block and partway down a side street. [8] [9]
Your KitchenAid mixer might just be the hardest-working appliance you own. It can tackle everything from sweet desserts, such as gluten-free lemon-raspberry pavlova and shortbread cardamom cookies ...
The Chorleywood bread process (CBP) is a method of efficient dough production to make yeasted bread quickly, producing a soft, fluffy loaf. Compared to traditional bread-making processes, CBP uses more yeast, added fats, chemicals, and high-speed mixing to allow the dough to be made with lower-protein wheat, and produces bread in a shorter time.
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The street was named for Revolutionary War Major General John Sullivan in 1799; before then, it was known as Locust Street. [ 2 ] Notable places include 83 and 85 Sullivan Street ; 116 Sullivan Street ; Vesuvio Playground at Spring Street , a neighborhood park, formerly named Thompson Street Playground; and St. Anthony of Padua Church at 155 ...
Acme interior. The Acme Bread Company (also known as Acme Bread) is a Berkeley, California-based bakery that is one of the pioneers of the San Francisco Bay Area's "Bread Revolution", [1] which in turn created the modern "artisan bread" movement in America, [2] and remains a "benchmark" for commercial handmade bread.