Bread: A Baker's Book of Techniques and RecipesISBN: 978-0-471-16857-7
Hardcover
432 pages
September 2004
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- Brings all of the most important techniques of bread baking to the student, professional baker, and the serious home baker — scaling, mixing, folding, dividing, pre-shaping, bench resting, shaping, scoring, and baking — so that he can create the best loaf.
- Packed with techniques, each addressing the particularities of different types of dough
- Answers many important questions that affect the quality of the loaf: how does the protein level in flour affect the amount of water that it absorbs? how does a baker know the right time to load the loaves for the ideal outcome?
- 118 recipes include American measures, metric measures, home measures, and baker's percentages
- 245 illustrations demonstrating proper step-by-step technique
- 48 four-color photographs.
