Knead It!: 35 Great Bread Recipes to Make at Home Today

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9781935484295: Knead It!: 35 Great Bread Recipes to Make at Home Today
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For centuries, artisan bread makers have created magic with their hands and given rise to the indescribable wonder that is fresh bread. Now you too can go back to basics and begin making your own homemade bread today! Knead It! teaches want-to-be bakers (and experienced bread makers alike) the secrets of the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. Author and baker Jane Barton Griffith and her team of experienced bread makers and master bakers have demystified artisan bread making by providing detailed step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to prefermented breads, sourdough loaves, and various international flatbreads.

INSIDE THIS HOBBY FARM HOME BOOK:

35 recipes, accompanied by detailed instructions and photographs

A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan)

An introduction to folding techniques needed to make popular loaves, including baguettes, boules, bâtards, and braids

Detailed fourteen-step baking instructions for scaling, proofing, shaping, and scoring various types of loaves

Directions to make five yeasted breads, such as bran bread, focaccio, and Swedish limpa bread

How to make four slow-fermenting breads, such as beer bread and oatmeal bread, and four prefermented breads, including ciabatta, Anadama bread, and pugliese

The secrets to making starter plus eleven sourdough breads, including cherry pecan bread, multigrain, olive, rye, sunny flax,

A special chapter on making international flatbreads: Tunisian grilled bread, Lefse, Moroccan flatbread, pitas

“Tools & Equipment” sidebars, detailing what’s required to undertake the recipe
expert tips from six master bakers and a panel of seven testers

Glossary of terms; resource section of bakeries and suppliers; index

"synopsis" may belong to another edition of this title.

About the Author:

Jane Barton Griffith is the author of several books. She is currently the project manager and director of marketing and publications for the Berkshire Mountain Bakery in Housatonic, MA. Her photographs have appeared in such publications as Time magazine and The New York Times and in other museum catalogue publications.

"About this title" may belong to another edition of this title.

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Book Description I5 Press. Paperback. Condition: New. 224 pages. Dimensions: 0.0in. x 0.0in. x 0.0in.For centuries, artisan bread makers have created magic with their hands and given rise to the indescribable wonder that is fresh bread. Now you too can go back to basics and begin making your own homemade bread today! Knead It! teaches want-to-be bakers (and experienced bread makers alike) the secrets of the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. Author and baker Jane Barton Griffith and her team of experienced bread makers and master bakers have demystified artisan bread making by providing detailed step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to prefermented breads, sourdough loaves, and various international flatbreads. INSIDE THIS HOBBY FARM HOME BOOK: 35 recipes, accompanied by detailed instructions and photographsA primer on flours (stone-ground wholewhite wheat, rye, spelt, and Khorasan)An introduction to folding techniques needed to make popular loaves, including baguettes, boules, btards, and braidsDetailed fourteen-step baking instructions for scaling, proofing, shaping, and scoring various types of loavesDirections to make five yeasted breads, such as bran bread, focaccio, and Swedish limpa breadHow to make four slow-fermenting breads, such as beer bread and oatmeal bread, and four prefermented breads, including ciabatta, Anadama bread, and puglieseThe secrets to making starter plus eleven sourdough breads, including cherry pecan bread, multigrain, olive, rye, sunny flax, A special chapter on making international flatbreads: Tunisian grilled bread, Lefse, Moroccan flatbread, pitasTools and Equipment sidebars, detailing whats required to undertake the recipeexpert tips from six master bakers and a panel of seven testersGlossary of terms; resource section of bakeries and suppliers; index This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Seller Inventory # 9781935484295

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