面包制作Crust
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作者： 本社 编
出 版 社： Oversea Publishing House
出版时间： 2007-1-1字数：版次：页数： 158印刷时间：开本：印次： 1纸张： 铜版纸I S B N ： 9789812750426包装： 精装内容简介
Bertinet already has his own bread school in Bath, but I canff help thinling that, when his time comes, his reward will be much greater than that.'Richard Johnson, The Guardian Step-by-step pictures of the process make it lOOK almost easy and, thanks to Jean Cazals' exceptiona photography, each loaf looks as beautiful and dramatic as a Velazquez still life.
目录
Introduction
Tools & Techniques
Ingredients
Working with your oven
Working the dough
Resting & folding
Dividing the dough
Shaping the dough
Proving
Achieving the crust
What about the weather?
Slow
Sourdough & other, types of fermentatin
Making Sourdough
Refreshing your ferment
Making your Sourclough
bread
Variations
Baguette with a Poolish ferment
Ale and yeast Poolish
Autolyse method
Bread with fermented dough
Different
seeded bread
SpeE bread
Daxlk rye bread with raisins
Breton bread
Cabernet grape flour bre~d
Khorason flour bread
Ciabatta
Pain Brie
Chestnut flour bread
Bagels
Pretzels
Buckwheat blinis
Sushi rolls
Ftamiche
SWeet
Croissants
Variations
Almond croissants
Stoilen
Brioche
Far Breton
Mr Z's gingerbread biscuits
My Bath buns
Additional recipes
Fact & Fiction
About bread
Ideas for leftover bread
Suppliers and sources
Index
