The Fresh-Milled Flour Bread Book
The Complete Guide to Mastering Your Home Mill for Artisan Sourdough, Pizza, Croissants and More
Seiten
2023
Page Street Publishing Co. (Verlag)
978-1-64567-959-2 (ISBN)
Page Street Publishing Co. (Verlag)
978-1-64567-959-2 (ISBN)
Kick your bread game up a notch with Tim Giuffi’s mill-your-own-flour method that crafts delicious, bakery-style breads right in your own kitchen.
Discover a New World of Flavour in Your Bread Baking!
Bring the rich, complex and delicious tastes and textures of fresh-milled heirloom grains to your sourdough with this comprehensive recipe collection. Complete with pro tips for sifting bread flour, insight into when and why to double mill and advice on where to purchase your grains, micro-bakery owner Tim Lyman covers all the ins and outs of owning and operating a small-batch home grain mill. You’ll learn which whole grains will best enhance the taste and texture of your bread, as well as easy proofing techniques to ensure an even bake every time.
Craving those crispy crusts? Feeling the need to knead? Send your love for sourdough soaring to new heights with country loaves, baguettes, fougasse and more. Mill some heirloom wheat and rye berries for a delicious loaf of Deli Rye with Caraway Seeds or discover the never-ending delights of homemade pizza with unique creations like Philadelphia Tomato Pie. A slice of decadent Dark Chocolate, Dried Cherry and Toasted Pistachio bread will taste that much sweeter made from the highest quality, freshest ingredients. With this guide at hand, you can join the movement of bakers working with local grains and bring your wildest bread-making dreams within reach.
Discover a New World of Flavour in Your Bread Baking!
Bring the rich, complex and delicious tastes and textures of fresh-milled heirloom grains to your sourdough with this comprehensive recipe collection. Complete with pro tips for sifting bread flour, insight into when and why to double mill and advice on where to purchase your grains, micro-bakery owner Tim Lyman covers all the ins and outs of owning and operating a small-batch home grain mill. You’ll learn which whole grains will best enhance the taste and texture of your bread, as well as easy proofing techniques to ensure an even bake every time.
Craving those crispy crusts? Feeling the need to knead? Send your love for sourdough soaring to new heights with country loaves, baguettes, fougasse and more. Mill some heirloom wheat and rye berries for a delicious loaf of Deli Rye with Caraway Seeds or discover the never-ending delights of homemade pizza with unique creations like Philadelphia Tomato Pie. A slice of decadent Dark Chocolate, Dried Cherry and Toasted Pistachio bread will taste that much sweeter made from the highest quality, freshest ingredients. With this guide at hand, you can join the movement of bakers working with local grains and bring your wildest bread-making dreams within reach.
Tim Giuffi, known as the "the neighborhood bread guy" to locals, owns the small business Lyman Ave. Bread, which showcases delicious breads, English muffins, pizza, and more at the Oak Park Farmers Market. He resides with his family in Oak Park, Illinois.
| Erscheinungsdatum | 04.06.2023 |
|---|---|
| Verlagsort | Essex |
| Sprache | englisch |
| Maße | 196 x 227 mm |
| Gewicht | 354 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Backen |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 1-64567-959-4 / 1645679594 |
| ISBN-13 | 978-1-64567-959-2 / 9781645679592 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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