Description
Bake the Best Bread of Your Life
Calling all bread enthusiasts! Let this vivid guide take you on a journey through the essential techniques of advanced bread baking. With Chef Daniele Brenci's expert guidance, you'll learn how to manipulate your doughs for deliciously complex flavor, perfect flaky crust and luscious interior crumb. In exquisite detail, Daniele walks you through every step of his master sourdough process, including guidelines on using time and temperature to your advantage for awe-inspiring bread every single time. He also breaks down all of the advanced methods you'll need to be successful with a wide variety of creative breads, from ancient grain combos to two-tone doughs and more. Tackle the bi-color lamination process with ease as you whip up a decadent Spiced Marble Chocolate Sourdough or dazzle the senses as you cut into a gorgeous and vibrant loaf of Purple Sweet Potato Bread. Unlock the secrets of ancient grains with soft and aromatic Einkorn Baguettes or the buttery, chewy crumb of a flawless Khorasan Wheat loaf. There's even an entire chapter devoted to demystifying complicated pastries like Honey Lavender Cream Puffs and Triple Chocolate Babka, as well as taking on the ultimate challenge: baking perfect Croissants with confidence. Take your bread to new heights as you discover the delicious joys of advanced bread baking.Author: Daniele Brenci
Publisher: Page Street Publishing
Published: 03/08/2022
Pages: 176
Binding Type: Hardcover
Weight: 1.50lbs
Size: 9.10h x 7.80w x 0.70d
ISBN13: 9781645674603
ISBN10: 1645674606
BISAC Categories:
- Cooking | Courses & Dishes | Bread
- Cooking | Methods | Baking
About the Author
Chef Daniele Brenci is the creator of Breadcrumb, a food blog and recipe index devoted to all things bread. His work has been featured in the Pittsburgh Post-Gazette and by CBS Pittsburgh, among others. Originally from Rome where he spent his teenage years working in bakeries across the city, Daniele has worked in Michelin-starred restaurants from London to Malibu. He now lives in Pittsburgh, Pennsylvania, where he works as a private chef.