Bread Making: A Home Course
Crafting the Perfect Loaf, From Crust to Crumb
Published on 1. April 2011
Book
Paperback/Softback
296 pages
978-1-60342-791-3 (ISBN)
Description
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.
More details
Language
English
Place of publication
United States
Publishing group
Workman Publishing
Product notice
Paperback (UK-trade)
Dimensions
Height: 228 mm
Width: 182 mm
Thickness: 19 mm
Weight
544 gr
ISBN-13
978-1-60342-791-3 (9781603427913)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
E-Book
04/2011
Storey Publishing, LLC
€9.49
Available for download
Person
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.