The First-time Bread Baker
A Beginner's Guide to Baking Bread at Home
Seiten
2021
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-360-5 (ISBN)
Ryland, Peters & Small Ltd (Verlag)
978-1-78879-360-5 (ISBN)
Emmanuel Hadjiandreou is passionate about bread baking and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction.
Emmanuel Hadjiandreou is passionate about making bread and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction so that everyone, including children, can enjoy the delights of bread making.
This entry level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple & Cinnamon Buns and a Chocolate & Cherry Stollen.
Emmanuel Hadjiandreou is passionate about making bread and in this beginner’s guide he explains how to master the art at home with simple recipes and clear step-by-step instruction so that everyone, including children, can enjoy the delights of bread making.
This entry level guide to baking bread at home starts by setting out the tools and equipment needed and explains the science behind the alchemy of turning flour, yeast and water into the bread we love so much. Delicious step-by-step recipes for every day include a 60-minute Soda Bread, a Half-and-half Sourdough Loaf and a Sandwich Loaf. Occasional bakes to have fun with are Puffy Pitta Pockets, Pizza Dough and Crunchy Breadsticks, whilst enriched dough sweet treats to try include Sticky Apple & Cinnamon Buns and a Chocolate & Cherry Stollen.
Emmanuel Hadjiandreou is from South Africa but learned his craft in a German bakery. In the UK he has worked for chef Gordon Ramsay and Daylesford Organic, an award-winning organic farm shop in Oxfordshire. He currently teaches bread-making classes at The School of Artisan Food in Nottinghamshire. His bread creations have won him several awards, such as the Soil Association Organic Food Award for his sourdough.
| Erscheinungsdatum | 13.07.2021 |
|---|---|
| Zusatzinfo | c300 col photographs |
| Verlagsort | London |
| Sprache | englisch |
| Maße | 190 x 235 mm |
| Gewicht | 726 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher |
| ISBN-10 | 1-78879-360-9 / 1788793609 |
| ISBN-13 | 978-1-78879-360-5 / 9781788793605 |
| Zustand | Neuware |
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