by
Bertinet, Richard, author.
Call Number
641.815 BER
Publication Date
2012 2007
Summary
Helps you to master the mighty sourdough and make your own ferments so that you can make bread anytime. This title looks at speciality breads, using a range of flours and flavours. It explores the croissant and all its variations as well as covers other sweet breads such as stollen and brioche.
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Books
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by
Bertinet, Richard, author.
Call Number
641.815 BER
Publication Date
2019
Summary
Bread can be open and airy or compact and dense - it is all about the 'crumb' which characterises particular styles of loaf. In this inspiring new book, Richard Bertinet shares his hallmark straightforward approach to making bread through every step of the process, including the various techniques of fermenting, mixing, kneading and baking. Richard shows you how to make everything from classic and rustic breads to sourdough using different flours and ferments. Learn how to bake a range of delicious sweet and savoury recipes from Manchego and Chorizo Cornbread, Seaweed and Sel Gris Rolls and Chickpea Flatbreads to Orange and Cardamom Swirls and Cinnamon Buns. There are also options for gluten-free breads and the best bakes to improve your gut-health by experimenting with different types of flour.
Format:
Books
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0.1349
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