500 Cookies by Philippa Vanstone and Carol Beckerman

By Philippa Vanstone and Carol Beckerman

A cookie compendium, packed with 500 failsafe, melt-in-the-mouth recipes, together with conventional favourites from around the globe. packed with suggestion on parts, easy options, conversions, or even troubleshooting suggestions for whilst issues get it wrong. A fantastically illustrated and easy-to-follow consultant to making excellent cookies at any time when - golden brown, crisp at the outdoor, sublimely wet at the inside of.

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Extra resources for 500 Cookies

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Cover with plastic wrap and let stand for 20 minutes. 5. The dough will continue to firm up. ) Repeat the pulling and folding process, cover with plastic wrap, and let stand for 20 minutes. CO NTI N U E D th em a k ery c o ok ode l b page no¯ 48 boo bb b b bb k page no¯ 49 PAIN AU LEVAIN M A KE S 2 LOAV E S Our flavorful, crusty, chewy pain au levain and its variations are served at many events at various Napa wineries throughout the year. When Karen first learned to bake, there was only one way to make artisan bread at home—knead the starter-leavened dough by hand or machine and bake it, uncovered, on a baking stone.

4. Shape the dough into a ball. Oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover with plastic wrap. Let stand in a warm place until almost doubled in volume, about 2 hours. (The dough can also be refrigerated for 8 to 12 hours. ) 5. Using a bowl scraper, scrape the dough out of the bowl onto a lightly floured work surface. Cut into twelve equal pieces. Shape each into a 4-in/10-cm round. Sprinkle an even layer of cornmeal over a half-sheet pan.

3. Shape the dough into a ball. Lightly oil a medium bowl. Put the dough in the bowl and turn to coat with oil, leaving the dough smooth-side up. Cover tightly with plastic wrap. /2 hours. 4. Lightly oil a half-sheet pan. Turn the dough out onto the pan. Using oiled hands, stretch and pat the dough to fill the pan. If the dough is too elastic from the activated gluten and retracts (and it probably will), cover the dough with a kitchen towel and let stand for about 10 minutes to relax the gluten.

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