by Daniel Stevens
Editor: Bloomsbury Publishing PLC
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First, Daniel examines the main ingredients in bakery products (flour, yeast, salt and water), explains the science behind the appearance of alchemical processes, and advises on the right kit to start with.It then shows how to make yeast and non-bread to yeast, and enriched with dough and home baking started with leaven, and includes sixty recipes, covering everything from simple white bread and great classics like ciabatta, naan bread and pizza, to new challenges like potato bread, rye, tortillas, croissants, doughnuts and bagels.The manual is complemented by colour photographs throughout, including step-by-step photos, instructions for building your own bread oven and a directory of equipment and useful addresses.
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