Bread Making: A Home Course
Crafting the Perfect Loaf, From Crust to Crumb
Seiten
2011
Storey Publishing LLC (Verlag)
978-1-60342-791-3 (ISBN)
Storey Publishing LLC (Verlag)
978-1-60342-791-3 (ISBN)
Deals with the craft of bread making. This title offers an introduction to ingredients and equipment, including the properties of the many types of flour available, the benefits of a good bread knife, and the relative merits of bread machines, stand mixers, and food processors.
Treat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.
Treat your friends and family to freshly baked ciabatta, challah, English muffins, naan, brioche, and more. Even complete beginners can successfully bake their own bread with this encouraging in-depth course. Lauren Chattman covers standard bread-making techniques for every style, including straight doughs, sourdoughs, and flatbreads. From sifting flour to cleanly slicing a warm baguette, you’ll find everything you need to know to make artisanal loaves with flawless golden crusts and soft, pillowy insides.
Lauren Chattman is a former professional pastry chef and the author of several books, including Bread Making: A Home Course and The Baking Answer Book. Her other books include the IACP-winning Local Breads, which she cowrote with Daniel Leader, and Dessert University, written with White House pastry chef Roland Mesnier. She lives with her family in Sag Harbor, New York.
Sprache | englisch |
---|---|
Maße | 178 x 228 mm |
Gewicht | 540 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
ISBN-10 | 1-60342-791-0 / 1603427910 |
ISBN-13 | 978-1-60342-791-3 / 9781603427913 |
Zustand | Neuware |
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