Recipes, tools, techniques and history of bread making.
A technical manual which gives a 360° view on how to make the product - simple and genuine - so loved by Italians: bread!
The book is divided into several chapters; the first chapter is about the laboratory, which machines and equipment to use...it continues with a careful analysis of raw materials - history, technique and advices - up to the phases and methods of processing, bread defects and last but not least, a focus on sensory analysis of the baked product.
Besides the theoretical chapters, you will find more than 40 recipes - from the most classic to the most innovative ones. Baguettes, ciabatta, mantovano, bread with pumpkin, bread with walnuts, whole wheat bread, focaccia, breadsticks, ... and much more!
TECHNICAL DATA
Author: Federica Racinelli
Publishing date: 2014
Language: Italian
Pages: 320
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Semplicemente pane by Federica Racinelli
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44,80 EUR
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Italian Gourmet
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