Bread Making: A Home Course
Crafting the Perfect Loaf, From Crust to Crumb
Published on 16. April 2011
296 pages
978-1-60342-700-5 (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
Other editions
Additional editions
Book
04/2011
Storey Publishing LLC
€16.50
Shipment within 3-4 weeks
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.
Content
- Cover
- Contents
- Part One: Getting Started
- Chapter 1 Ingredients
- Chapter 2 Equipment
- Chapter 3 The Basic Steps
- Part Two: Techniques and Recipes
- Chapter 4 Simple Breads from Straight Doughs
- Chapter 5 Baking with Yeasted Pre-ferments
- Chapter 6 Sourdough Baking
- Chapter 7 Yeasted Flatbreads
- Chapter 8 Whole-Grain Breads
- Chapter 9 Bread Machine Baking
- Converting Volume to Weight Measurements
- Bread Baker's Glossary
- A
- B
- C
- D
- E
- F
- G
- H
- I
- K
- L
- M
- O
- P
- R
- S
- T
- W
- Y
- Resources for the Bread Baker
- Baking Supplies and Ingredients
- Suggested Reading
- Best Bread-Baking Websites
- Bread-Baking Classes
- Artisan Bakeries to Visit
- Index
- A
- B
- C
- D
- E
- F
- G
- H
- I
- J
- K
- L
- M
- N
- O
- P
- Q
- R
- S
- T
- U
- V
- W
