Bread: River Cottage Handbook No. 3 Book

First Daniel examines the key ingredients in baking (flour yeast salt and water) explains the science behind the seemingly alchemic processes and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads as well as enriched doughs and home-started sourdough and includes sixty recipes covering everything from the simple white loaf and familiar classics such as ciabatta naan and pizza bread to fresh new challenges like potato bread rye tortilla croissants doughnuts and bagels. The handbook is completed by full-colour photographs throughout including step-by-step photos instructions for building your own bread oven and a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh Fearnley-Whittingstall "Breads" will join "Mushrooms" (Handbook No.1) and "Preserves" (Handbook No.2) as an indispensible household reference.

Bread : Hardback : Bloomsbury Publishing PLC : 9780747595335 : 074759533X : 16 Feb 2009 : Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes.