Angol
Bread Etc. is an accessible guide to all things BREAD by expert bread baker, chef, and professor Matthew James Duffy. The book distils the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You''ll begin with an overview of bread baking that breaks down every dough mystery, followed by recipes geared to both novice and advanced bakers. In the handsomely designed pages of Bread Etc. you''ll find more than 100 recipes for: Yeasted Doughs: Start here for reliable breads, like Pullman Bread and Challah, and baked goods like English Muffins, Classic Artisan Bagels, and Traditional Pretzels. Sourdoughs: The thick middle slice of Bread Etc. explains sourdough from the starter up, developing your skills with a Beginner Sourdough before moving on to richer breads like the Marble Rye, a Brown Butter Oat Porridge Sourdough, and even desserts like Sourdough Doughnuts and Sourdough Sticky Buns. Pizza Doughs: Make restaurant-worthy pizza at home. Focus on perfecting pizza dough - with five dough recipes to choose from - in either a standard home oven or pizza oven. Enjoy simple pies like the Home Oven Margherita or the more topping-heavy Pepperoni, Toasted Fennel and Jalapeno Pizza. Leftover Bread and Sourdough Discard: Don''t waste a thing! Turn leftover bread into a meal with recipes like Sourdough Migas with Chorizo and Farm Eggs, or a gorgeous salad like Sourdough Panzanella with Heirloom Tomatoes. Plus, use your sourdough discard in recipes like the Einkorn Waffles, Ricotta Gnocchi, or Brown Butter Blondies. In Bread Etc. Matt Duffy shares his decades of experience and passion with precise explanations, dough schedules, and step-by-step photographs to help you gain an in-depth understanding of the whole bread baking process. With this book, you''ll be confidently crafting loaves, pizzas, and other bread goods and even developing bread creations of your own - at home.s
