The book is divided in 9 chapters, each one with a theme which will lead you among questions, answers and recipes in the world of Arte Bianca according to Matteo Cunsolo. In chapter 1 - "The Raw Material" we talk about flours, but also about water and salt, the three fundamental ingredients to make bread. But also about fats, sugars and suspensions, that is everything that can make the difference in bread in order to make it from simple accompaniment to king of the table. With chapter 2 we enter the laboratory and we see what are the essential tools for the art of bread making. In chapter 3 "Dough" we go into detail by analyzing the various types of dough: from direct dough to semi-direct and indirect. When the dough is ready it is necessary to give the bread the right shape and let it rise, here is chapter 4 "Fermentation, Shaping, Leavening". Here too there will be many answers and many recipes that will solve many doubts. Bread is well leavened, it is now time to bake it. Chapter 5 - "Baking" will give you the essential answers about this fundamental phase of production. Chapter 6 will explain you the importance of times and temperatures in a modern bakery and will also give you some legal information about bread product blasting.
A good baker must also recognize through the five senses the fruit of his labor. We see this in chapter 7 "The Organoleptic Analysis". It is fundamental to propose a selection of other sweet and salty products that can satisfy the clientele in different meals. We are at chapter 8, with "The Other Products" and many recipes. The book closes with the chapter "Communication", where Matteo Cunsolo will give you the last, fundamental, answers for the success of a modern and up to date bakery.
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