面包制作Crust

出版时间：2007-1  出版社：Oversea Publishing House  作者：本社 编  页数：158  
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内容概要

Bertinet already has his own bread school in Bath, but I canff help thinling that, when his time comes, his reward will be much greater than that.'Richard Johnson, The Guardian Step-by-step pictures of the process make it lOOK almost easy and, thanks to Jean Cazals' exceptiona  photography, each loaf looks as beautiful and dramatic as a Velazquez still life.

书籍目录

IntroductionTools & TechniquesIngredientsWorking with your ovenWorking the doughResting & foldingDividing the doughShaping the doughProvingAchieving the crustWhat about the weather?SlowSourdough & other, types of fermentatin Making SourdoughRefreshing your fermentMaking your SourcloughbreadVariationsBaguette with a Poolish fermentAle and yeast PoolishAutolyse methodBread with fermented doughDifferentseeded breadSpeE breadDaxlk rye bread with raisinsBreton breadCabernet grape flour bre~dKhorason flour bread CiabattaPain BrieChestnut flour breadBagelsPretzelsBuckwheat blinisSushi rollsFtamicheSWeetCroissantsVariationsAlmond croissantsStoilenBriocheFar BretonMr Z's gingerbread biscuitsMy Bath bunsAdditional recipesFact & FictionAbout breadIdeas for leftover breadSuppliers and sourcesIndex