Flour water salt yeast : the fundamentals of artisan bread and pizza
Record details
- ISBN: 9781607742746
- ISBN: 1607742748
- ISBN: 1299180612
- ISBN: 9781299180611
- ISBN: 9781607742739
- ISBN: 160774273X
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Physical Description:
remote
1 online resource (265 pages) : color illustrations - Edition: 1st ed.
- Publisher: Berkeley : Ten Speed Press, ©2012.
Content descriptions
General Note: | Includes index. |
Formatted Contents Note: | The principles of artisan bread. The backstory ; Eight details for great bread and pizza ; Equipment and ingredients ; Essay : Where does our flour come from? -- Basic bread recipes. Basic bread method ; Straight doughs ; Doughs made with pre-ferments ; Essay : The early morning bread baker's routine -- Levain bread recipes. Understanding levain ; Levain method ; Hybrid leavening doughs ; Essay : The 3-kilo boule ; Pure levain doughs ; Advanced levain doughs ; Essay : Making a bread (or pizza) dough you can call your own -- Pizza recipes. Pizza and focaccia method ; Pizza doughs ; Pizza and focaccia -- Lagniappe -- Metric conversion charts. |
Source of Description Note: | Print version record. |
Search for related items by subject
Subject: | Bread Pizza COOKING -- Courses & Dishes -- Bread COOKING -- Courses & Dishes -- Pizza COOKING -- Methods -- Baking COOKING -- General Baking Bread Pizza Bread Pizza |
Genre: | Electronic books. Cookbooks. Cookbooks. |