By Gayle C. Ortiz, Joe Ortiz, Louisa Beers
Because 1978, Gayle's Bakery and Rosticceria within the Santa Cruz-area city of Capitola, California, has grown from a humble 800-square-foot store to at least one of the biggest, such a lot winning fine-quality bakeries within the nation. The Village Baker's Wife compiles the all-butter, real-sugar, whole-cream, fine-chocolate truffles and pastries that made Gayle's legendary.
With greater than a hundred and fifty recipes, a hundred thirty tutorial illustrations, and 25 essays on baking thoughts, this can be the single cookbook you must make show-stopping muffins and pastries, such as:
• Lemon Lust Bars
• Princess Cake
• Ham and Cheese Croissants
• Apple endure Claw Danish Braid
• Chocolate Truffle Cake
• Hazelnut Twist Cookies
• Garlic Cheese Pretzels
Brimming with anecdotes and insightful baking tips from Gayle and Joe Ortiz (author of The Village Baker) this own assortment will motivate and pleasure any avid or occasional domestic baker—the sweeter the the teeth, the higher.
Read or Download The Village Baker's Wife PDF
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Additional resources for The Village Baker's Wife
Preheat the oven to four hundred° and circulation the croissants to a hotter position (75° to 80°) close to the oven to upward push for 1 to at least one½ extra hours. The croissants can be a bit of puffy and feature virtually doubled in measurement after they are able to be baked. Brush the croissants with a moment coat of glaze. position the baking sheets at the heart rack of the oven and bake for 15 to 17 mins, or till golden brown. observe: Croissants should be shaped, proofed, and baked an analogous day, or they are often shaped and saved within the fridge in a single day and baked day after today. if you want to bake the croissants the following day, position the shaped yet unrisen croissants on a baking sheet, conceal with plastic wrap, and shop in a single day within the fridge. the subsequent morning, get rid of them from the fridge, discover, and permit upward thrust, then bake as directed. Croissants shaped and baked an analogous day have a daring visual appeal and flaky crust. Next-day croissants are much less yeasty tasting, extra buttery, and feature the nuances of a richly fermented dough. Unbaked and unrisen croissants might be frozen for as much as 2 weeks. Freeze on baking sheets till frozen after which move to hermetic freezer baggage. The day sooner than you must bake the croissants, eliminate them from the freezer, position on baking sheets, disguise with plastic wrap, and refrigerate. the following day, allow them to upward push at room temperature for two to two½ hours. Preheat the oven to four hundred° and bake for 15 to 17 mins. Cornelus Van Peski: The Croissant grasp one of many those who encouraged me and used to be so vital to me within the days ahead of we opened Gayle’s was once my eu pastry instructor, Cornelus Van Peski. lately, a lady got here to the again window at Gayle’s and requested if I had recognized Cornelus Van Peski. the girl informed me that her husband had commissioned chef Van Peski to make a romantic meal for one in every of their first dates. She had basically met the “loveable munchkin chef” very in short, yet his heat and humor had stayed along with her for a few years. a number of years sooner than the bakery opened, I met “Van,” as I referred to as him, via a mutual buddy who stated I needed to meet this excellent, outdated global Danish baker in Carmel, California. My first stopover at to his adobe domestic reaffirmed my religion in what i used to be doing. Already retired on the time, Van, too, was once making croissants out of his domestic and promoting them to extremely joyful acquaintances and uptown retailers. considering I were doing a similar factor in Santa Cruz, i discovered it reassuring expert used to be creating a pass of it at domestic. Van used to be raised within the Hague, Holland, and were educated in luxurious motels within the eu means. That intended lengthy hours of research first as an apprentice, later dwelling within the inn with just a couple of hours off on Sundays. It additionally intended that he realized to cook dinner and bake with critical realization to element and cleanliness. After coming to the USA, he labored at Neil DeVaughn’s, the 1st eating place verified at the deserted Cannery Row in Monterey, California. For twenty-nine years, his projects integrated baking breads in 2-pound espresso cans for eggs Benedict, making crab bisque from crab shells, and serving his ever-popular cheese fondue.