Overview

Learn how to bake bread of the highest caliber at home. Nothing compares to the complex flavors of a newly made loaf of fine bread, especially when dipped in oil or slathered with butter. And all of this is now possible without having to break the bank on a trip to France. In recent years, artisan bread manufacturing has become increasingly popular. You can even make delicious, sophisticated, and professionally-looking bread in the comfort of your own home. The realm of fine home baking is brought to light by this book. They will carefully guide you through the steps involved in creating excellent bread, go over the fundamentals you should understand, and describe the supplies you'll need. If there is anything in this book that you already know, or if you just want to get straight to the approach, feel free to skip ahead. Ronald Barker, the author of Pizza And Fresh Bread Cookbook, is introduced in Chapter 1, and the setup and guiding concepts are explained in Chapters 2-4. Subsequently, Chapters 5-7 will describe how to make your own sourdough starter, or levain culture, and how to make bread. Lastly, Chapters 8 and 9 will detail how to modify those techniques to create particular kinds of focaccia, pizza, or bread. Along the way, you'll also learn the two hidden ingredients in every recipe, the dangers of measuring things by volume, and how to create a yeast culture that will last for decades. CLICK THE BUY BUTTON NOW TO GRAB YOUR OWN COPY NOW AND ENJOY!!!

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