| Author: | The Artisan Bakery School | ISBN: | 9781310639043 |
| Publisher: | Dragan Matijevic | Publication: | March 15, 2016 |
| Imprint: | Smashwords Edition | Language: | English |
| Author: | The Artisan Bakery School |
| ISBN: | 9781310639043 |
| Publisher: | Dragan Matijevic |
| Publication: | March 15, 2016 |
| Imprint: | Smashwords Edition |
| Language: | English |
Fabulous breads in three bread making steps and only four minutes hands-on
This book dispels the myth that great bread is time consuming or difficult to make. We believe our FAB (Faster Artisan Breads) method is probably the fastest and most straightforward-ever way of making authentic artisan breads without a sourdough leaven, based on the professional technique of retardation. In just three simple steps, it delivers all the taste and nutritional virtues of slow food, and is faithful to centuries-old baking principles, but takes only a few minutes hands-on.
Suitable for beginners and advanced bakers alike, this book shows you:
* The 3 simple steps to outstanding bread
* How to make ‘slo-mo’dough by using the fridge.
* How to fit a simple baking schedule into the busiest life
* How to improve the taste and texture of your bread
* How to mix one batch of dough and bake fresh bread every day for a week
Contains:
* Fabulous, foolproof bread recipes
* Step-by-step colour photographs and clear explanations
* Great tips on how to improve the look, taste and texture of your loaves
* Insights into the three Ts: timing, temperature and technique
* Advice on creating your own recipes
A survival guide for even the busiest bread-lovers
Fabulous breads in three bread making steps and only four minutes hands-on
This book dispels the myth that great bread is time consuming or difficult to make. We believe our FAB (Faster Artisan Breads) method is probably the fastest and most straightforward-ever way of making authentic artisan breads without a sourdough leaven, based on the professional technique of retardation. In just three simple steps, it delivers all the taste and nutritional virtues of slow food, and is faithful to centuries-old baking principles, but takes only a few minutes hands-on.
Suitable for beginners and advanced bakers alike, this book shows you:
* The 3 simple steps to outstanding bread
* How to make ‘slo-mo’dough by using the fridge.
* How to fit a simple baking schedule into the busiest life
* How to improve the taste and texture of your bread
* How to mix one batch of dough and bake fresh bread every day for a week
Contains:
* Fabulous, foolproof bread recipes
* Step-by-step colour photographs and clear explanations
* Great tips on how to improve the look, taste and texture of your loaves
* Insights into the three Ts: timing, temperature and technique
* Advice on creating your own recipes
A survival guide for even the busiest bread-lovers
