Artisan Breads at Home is the comprehensive bread baking resource for all home bakers. With extensive explanations of ingredients, from flour breakdowns tochemical reactions, and a through equipment guide, the first part of the bookgives you all the information and guidance you need to get started making artisan breads. Subsequent chapters begin with lean doughs to create ryes, multigrains, white and wheat breads, and kaiser rolls. ‘Basic Enriched Doughs and Rolls’ covers doughs incorporating eggs or dairy, like Ham and Provolone Buns, ,coffee cakes, and sticky buns. ‘Artisan Breads’ doesn't just mean leavened bread-- the Flatbreads chapter includes recipes and step-by step tips for naan, lavash, pizza dough, and even English muffins.When the home baker is ready to advance, later chapters include more advanced artisan bread baking, from creating your own starters to shaping and baking baguettes, bagels, pretzels, and sourdoughs. Finally, a chapter on advanced enriched doughs teaches the beloved challah, panetonne, and stollen, among others. With master bread baker Eric Kastel helping at every step with troubleshooting, tips, and techniques, any homebaker can create artisan breads. This substantial, must-have book features 170 full color photos of finished breads and working techniques.
- ISBN: 978-0-470-18260-4
- Editorial: John Wiley & Sons
- Encuadernacion: Cartoné
- Páginas: 352
- Fecha Publicación: 20/01/2010
- Nº Volúmenes: 1
- Idioma: Inglés