A01=Jane Barton Griffith
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artisan bread
Author_Jane Barton Griffith
automatic-update
baguette
baking
boule
bread
bread recipes
breadmaking
Category1=Non-Fiction
Category=WBVS
ciabatta
cookery
COP=United States
Delivery_Pre-order
eq_bestseller
eq_food-drink
eq_isMigrated=2
eq_nobargain
eq_non-fiction
flatbread
focaccia
Language_English
PA=Temporarily unavailable
Price_€10 to €20
proofing
PS=Active
softlaunch
sourdough
yeast
Product details
- ISBN 9781935484295
- Weight: 837g
- Dimensions: 204 x 280mm
- Publication Date: 23 Oct 2014
- Publisher: Companion House
- Publication City/Country: US
- Product Form: Paperback
- Language: English
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For centuries, artisan bread makers have created magic with their hands and given rise to the indescribable wonder that is fresh bread. Now you too can go back to basics and begin making your own homemade bread today! Knead It! teaches want-to-be bakers (and experienced bread makers alike) the secrets of the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. Author and baker Jane Barton Griffith and her team of experienced bread makers and master bakers have demystified artisan bread making by providing detailed step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to prefermented breads, sourdough loaves, and various international flatbreads.
INSIDE THIS HOBBY FARM HOME BOOK: 35 recipes, accompanied by detailed instructions and photographs A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan) An introduction to folding techniques needed to make popular loaves, including baguettes, boules, batards, and braids Detailed fourteen-step baking instructions for scaling, proofing, shaping, and scoring various types of loaves Directions to make five yeasted breads, such as bran bread, focaccio, and Swedish limpa bread How to make four slow-fermenting breads, such as beer bread and oatmeal bread, and four prefermented breads, including ciabatta, Anadama bread, and pugliese The secrets to making starter plus eleven sourdough breads, including cherry pecan bread, multigrain, olive, rye, sunny flax, A special chapter on making international flatbreads: Tunisian grilled bread, Lefse, Moroccan flatbread, pitas "Tools & Equipment" sidebars, detailing what's required to undertake the recipe expert tips from six master bakers and a panel of seven testers Glossary of terms; resource section of bakeries and suppliers; index
Jane Barton Griffith is the author of several books. She is currently the project manager and director of marketing and publications for the Berkshire Mountain Bakery in Housatonic, MA. Her photographs have appeared in such publications as Time magazine and The New York Times and in other museum catalogue publications.
