Bread slice. Detailed course on baking yeast and sourdough bread from scratch
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Did you find on the Internet recipes for bread, tried to cook on them, and at the exit you received a flat tasteless misunderstanding instead of a magnificent loaf? Or did not succeed immediately? Your hands dropped, so you did not dare to take up bread anymore?
Ahmed Ali-Zade-the author of this book, a baker with many years of experience, a teacher and owner of a bakery in Perm-also came across failures at the beginning of the journey. But thanks to perseverance, he was able to immerse himself in the classic bakery technology and open an amazing, tasty and healthy product with his “face” in bread. In this book, the author concentrated all personal experience so that you reduce the path to your first fluffy Tartin or Chiabatta. No complex terms and unnecessary scientific theory are only important facts and processes described by an understandable, friendly language.
With this book you will learn:
- understand how the bread on the sourdough differs from bread on yeast (and not at all that one is useful, but the second is not),
- Derive and feed wheat and rye leaf, as well as turn one into another,
- knead, parted and mold the dough for different types of wheat, rye and mixed bread,
- Understand the properties of bread even before baking and change the recipe at your request with the help of special bakery interest,
- Of course, the stove the main types of European breads using detailed photo instructions.
In this book you will not find 100, 50 or even 20 recipes of bread - and only eight. But get something more important: understanding how to make another five from each recipe. This book will become your personal guide and an excellent start in the art of bakery - it does not matter whether you will bake once a week for your family or decide on something more
Ahmed Ali-Zade-the author of this book, a baker with many years of experience, a teacher and owner of a bakery in Perm-also came across failures at the beginning of the journey. But thanks to perseverance, he was able to immerse himself in the classic bakery technology and open an amazing, tasty and healthy product with his “face” in bread. In this book, the author concentrated all personal experience so that you reduce the path to your first fluffy Tartin or Chiabatta. No complex terms and unnecessary scientific theory are only important facts and processes described by an understandable, friendly language.
With this book you will learn:
- understand how the bread on the sourdough differs from bread on yeast (and not at all that one is useful, but the second is not),
- Derive and feed wheat and rye leaf, as well as turn one into another,
- knead, parted and mold the dough for different types of wheat, rye and mixed bread,
- Understand the properties of bread even before baking and change the recipe at your request with the help of special bakery interest,
- Of course, the stove the main types of European breads using detailed photo instructions.
In this book you will not find 100, 50 or even 20 recipes of bread - and only eight. But get something more important: understanding how to make another five from each recipe. This book will become your personal guide and an excellent start in the art of bakery - it does not matter whether you will bake once a week for your family or decide on something more
Author:
Author:Али-заде Ахмед
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Paper:
Paper:Offset
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-5-04-122525-4
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