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Inhaltsangabe
It’s the complete how-to guide to bread making. Bread Science covers the entire process in detail. With over 250 photos and illustrations, it makes bread-making approachable and fun.
Learn how to
—use preferments to increase the flavor of your bread,
—create and maintain your own sourdough starter,
—mix a well-balanced dough and knead it to perfection,
—give your dough additional strength with a folding technique,
—shape smooth, symmetric boules, batards, and baguettes,
—modify your oven to make it better for baking bread, and more!
In addition, Bread Science explains the science behind bread-making, describing the details of fermentation, yeast, gluten, gas retention, and much more. If science isn’t your thing, skip this chapter and get right into the practical steps of baking. Everything you need to know to make the perfect loaf of bread is in this book.
A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America’s finest artisan bakeries. This book will be an important addition to every bread lover’s library, whether professional or serious home baker.
Peter Reinhart
Author, The Bread Baker’s Apprentice
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Bread Science: The Chemistry and Craft of Making Bread
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Two Blue Books, Carrboro, NC, 2006
ISBN 10: 0977806804
ISBN 13: 9780977806805
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