By Joanne Chang
Trust Joanne Chang—beloved writer of the bestselling Flour and a Harvard math significant to boot—to get a hold of this successful formulation: minus the sugar = plus the flavour. The 60-plus recipes listed here are an eye-opener for a person who likes to bake and desires to scale back at the sugar.
Joanne warmly stocks her secrets and techniques for taking part in up scrumptious materials and utilizing average sweeteners, reminiscent of honey, maple syrup, and fruit juice. as well as fullyyt new go-to recipes, she's additionally revisited classics from Flour and her lines-out-the-door bakeries to add minimum subtle sugar. greater than forty mouthwatering photos fantastically illustrate those innovative recipes, making this essential publication for bakers of all ability degrees.
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Additional info for Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar
Indd 21 • SEEING. Our eyes guide us at every stage, from the mix right through to the end of the bake. If “the books” say to let the loaves rise for an hour and a half, but your eyes (in conjunction with your fingers) say the bread is ready to bake after an hour and a quarter—get rid of the book and go with your senses! Our eyes divide the loaf into sections as we glide the lame over the dough’s surface, helping us to score the bread with symmetry; our eyes guide us in determining doneness—if the bread is still too pale at the base of the cuts, give it another few minutes.
During the rest period, the flour fully hydrates, and the gluten bonds, somewhat magically, continue to develop in spite of the lack of mechanical mixing. After the rest period, the remaining dough ingredients are added, and mixing resumes, usually on second speed. Much less mixing time is required to develop the dough; in my experience the overall mix time is reduced by as much as 40 percent. In fact, the dough will develop rather rapidly after the autolyse phase is complete, and also can break down quite quickly—you must keep a close eye on it as it mixes.
Therefore, if 3 minutes of second-speed mixing is appropriate for a dough of 66 percent hydration, more will be necessary to achieve similar gluten development as hydration heads toward the extremes; note that the low-hydration challah dough and the high-hydration ciabattas require about 5 minutes of second-speed mix time. We should also note here that oxidation of carotenoids occurs less rapidly in wetter doughs, hence wet doughs can be mixed longer without losing the aroma and flavor associated with carotenoids.
Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar by Joanne Chang
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