Bread

Bread : Baking by hand or bread machine

4.21 (154 ratings by Goodreads)
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Description

Turn your home into a bakery and follow 100 delicious recipes. Bake by hand or use a bread machine and enjoy delicious granary bread, fragrant focaccia, moist pumpkin loaf, Italian Panettone and more.

From mixing and shaping to proving and glazing - each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques.

Accessible to even the beginner it'll turn you effortlessly into a master baker in your own home.
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Product details

  • Hardback | 168 pages
  • 200 x 241 x 18mm | 720g
  • DK
  • London, United Kingdom
  • English
  • col. Illustrations
  • 1405319968
  • 9781405319966
  • 148,095

About Eric Treuille

Eric Treuille is director of the BOOKS FOR COOKS cooking school in Notting Hill. He is the author of Bread, Pasta, Canapes, The Organic Cookbook and Le Cordon Bleu's Complete Guide to Cooking Techniques. He divides his time between the south of France and London. Find out more at www.booksforcooks.com. Ursula Ferrigno is the founder of National Bread making Day in Britain and she broadcasts regularly on national radio and television. She lives in London.
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Rating details

154 ratings
4.21 out of 5 stars
5 44% (67)
4 40% (61)
3 12% (18)
2 5% (8)
1 0% (0)

Our customer reviews

I have received this book today in the mail and have been leafing through it excitedly. Having grown up in Switzerland and emigrated to Australia as an adult I was shocked at the quality of the bread available in supermarkets and the cost of anything considered 'artisan bread'. Time permitting, I do bake my own bread from time to time and I can't wait to try some of the recipes in this book. I do have my doubts about the authenticity of some of the recipes though. The reason for this is that the recipe for 'Salzbrezel' (Pretzel) - also called 'Laugenbrezel' - contains a major omission - the 'Salz' or 'Lauge'. This type of bread needs to be immersed in a 4% caustic soda solution (Natronlauge) between shaping and baking. This is what gives them their typical colour and flavour. The recipe leaves this step out altogether, creating something that is a pretzel in shape only. (If you can't get a suitable solution or don't want to handle such a reactive chemical in your kitchen you can dissolve 3 tablespoons of bicarb soda (baking soda) in 1 liter of boiling water. The flavour is not exactly the same, but it is an acceptable substitute.show more
by Madlaina Meister
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