Items related to The Practical Step-by-step Guide to Baking Bread
Synopsis
This title helps you bake great classic loaves, from ciabatta, baguettes, and sourdough to delicious but less well-known breads such as clay-pot loaves and onion bread. It is a comprehensive guide to techniques with details of every stage of the bread-making process, from mixing and kneading to glazing and baking. You can discover the ease and convenience of an automatic bread-making machine. You can enjoy perfect results every time with easy-to-follow recipes and step-by-step photographs. The step-by-step recipes in this volume make it simple for you to bake appetizing breads from around the world. Clear instructions and helpful photographs will take you through every stage of the bread-making process, and, so that you can see what you're aiming for, there's a picture of every finished loaf. As well as more than 75 recipes, the book also includes informative sections giving the background of the breads and their ingredients, outlining the basic techniques of mixing, kneading and baking, and describing the equipment you may need, from traditional loaf tins to automatic bread-making machines.
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About the Author
Jennie Shapter is a full-time food writer and home economist who specializes in cooking food for photography. She has written over twenty cookery books, including Perfect Patisseries and The World Encyclopedia of Bread and Bread Making (Lorenz Books). Christine Ingram left a career in financial and consumer journalism to pursue her keen interest in food and cooking. Christine has travelled extensively, always on the lookout for exciting recipes. Her other books include: Breads of the World (Lorenz Books); Soups, Chowders, Consommes and Broths (Southwater) and Risotto (Lorenz Books).
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