Comprehensive guide to creating bread with traditional techniques of breadmaking, locating ingredients and recipes for all types of bread from sourdough breads to Danish Light Rye.
332 pages, 24 unnumbered pages of plates : color illustrations ; 27 cm
Notes:
Includes index
Contents:
Bread The bakery The harvest Becoming bread Method A family of traditional wheat breads made with a poolish Straight-dough breads The bakers Sourdough Sourdough rye A family of sourdough rye breads Boulanger basil Levain A family of traditional pain au levain Boulanger delfosse The baguette A family of traditional baguettes A family of breads inspired by traditional French and Italian breads The baker's secret weapon Bakers' favorites Andre Lefort
