Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and BriocheOctopus, 11 mar 2019 - 160 Richard's first book Dough, was winner of the Guild of Food Writers' Award for Best First Book, the Julia Child Award, the IACP Best Cookbook of the Year Award and a James Beard Foundation Book Award. |
Spis treści
Working with your oven | |
Resting folding | |
Achieving the crust | |
Sourdough other types of fermentation | |
Refreshing your ferment | |
Making your Sourdough bread | |
Khorason flour bread | |
Chestnut flour bread | |
Pretzels | |
Flamiche | |
Variations | |
Almond croissants | |
Brioche | |
Mr Zs gingerbread biscuits | |
Baguette with a Poolish ferment | |
Ale and yeast Poolish | |
Dierent | |
Breton bread | |
Additional recipes | |
Ideas for leftover bread | |
Inne wydania - Wyświetl wszystko
Crust: From Sourdough, Spelt, and Rye Bread to Ciabata, Bagels, and Brioche Richard Bertinet Podgląd niedostępny - 2012 |
Crust: From Sourdough, Spelt and Rye Bread to Ciabatta, Bagels and Brioche Richard Bertinet Podgląd niedostępny - 2019 |