Isbn: 9781848997370 - slow dough: real bread: bakers' secrets for making amazing long-rise loaves at home (32 resultados)

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Hardback. Condición: Good. An accessible, easy-to-follow baking book that shows you how to make breads using different starter and slow-ferment techniques: the secret to perfect artisanal bread.

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Condición: New.

Hardcover. Condición: new. Hardcover. Searches for "homemade bread" are inreasing year over year, according to Google.Discover the art of at-home bread baking with a wide array of delicious slow-rise bread recipes for bakers of all skill levels-plus expert advice on mastering starters, kneading, proofing, and more.Making bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by alchemy, into a loaf. But it's not all hard work. To get a truly wonderful bread, you can use a starter to do the work for you and it does wonders for the texture, flavors and aromas of the final bread.The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking. In a world of mass-production and redundant additives, bread being among the worst offenders, this book, about real craftsmanship, is like a breath of fresh air. An accessible, easy-to-follow baking book that shows you how to make breads using different starter and slow-ferment techniques: the secret to perfect artisanal bread Shipping may be from multiple locations in the US or from the UK, depending on stock availability. …

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: As New. Unread book in perfect condition.

Condición: New. Baking bread is an ancient craft; kneading the dough to produce a loaf is a fulfilling experience. But in industrial production, and even in the modern kitchen, one important ingredient is often left out of bread making - time. Num Pages: 176 pages. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 255 x 202 x 21. Weight in Grams: 718. . 2016. Hardcover. . . . . …

Condición: New. pp. 176.

Condición: new.

Condición: New. Baking bread is an ancient craft; kneading the dough to produce a loaf is a fulfilling experience. But in industrial production, and even in the modern kitchen, one important ingredient is often left out of bread making - time. Num Pages: 176 pages. BIC Classification: WBVS. Category: (G) General (US: Trade). Dimension: 255 x 202 x 21. Weight in Grams: 718. . 2016. Hardcover. . . . . Books ship from the US and Ireland. …

Condición: New.

Condición: New. In English.

Hardcover. Condición: Brand New. 176 pages. 10.00x8.00x0.75 inches. In Stock.

Condición: As New. Unread book in perfect condition.

Hardback. Condición: New. New copy - Usually dispatched within 4 working days.

Condición: New. pp. 176.

Condición: New. pp. 176.

Buch. Condición: Neu. Neuware - Discover the art of at-home bread baking with a wide array of delicious slow-rise bread recipes for bakers of all skill levels plus expert advice on mastering starters, kneading, proofing, and more.Making bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by alchemy, into a loaf. But it's not all hard work. To get a truly wonderful bread, you can use a starter to do the work for you and it does wonders for the texture, flavors and aromas of the final bread.The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking. In a world of mass-production and redundant additives, bread being among the worst offenders, this book, about real craftsmanship, is like a breath of fresh air.…

Condición: NEW.

Hardcover. Condición: new. Hardcover. Searches for "homemade bread" are inreasing year over year, according to Google.Discover the art of at-home bread baking with a wide array of delicious slow-rise bread recipes for bakers of all skill levels-plus expert advice on mastering starters, kneading, proofing, and more.Making bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by alchemy, into a loaf. But it's not all hard work. To get a truly wonderful bread, you can use a starter to do the work for you and it does wonders for the texture, flavors and aromas of the final bread.The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking. In a world of mass-production and redundant additives, bread being among the worst offenders, this book, about real craftsmanship, is like a breath of fresh air. An accessible, easy-to-follow baking book that shows you how to make breads using different starter and slow-ferment techniques: the secret to perfect artisanal bread Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. …