Bread: A Baker's Book of Techniques and Recipes
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Interest in fresh-baked breads is on the rise both in restaurants and at home, where more and more people are turning to the age-old comforts of baking and breaking bread with family and friends — the perfect antidote to modern stress. This book puts perfect loaves within reach of serious students, home bakers, and professionals, detailing how to create everything from baguettes and whole wheat bread with hazelnuts and currants to semolina bread and focaccia con formaggio. It contains more than 118 recipes, including a whole chapter on decorative breads, as well as detailed coverage of bread baking techniques, from scaling and mixing through shaping, scoring, and baking. Nearly 250 beautiful black-and-white illustrations demonstrate methods step by step, while full-color inserts throughout the book show a broad selection of both simple and decorative finished breads.