There
are few joys in life as simple yet profound as taking that first bite
from a lovingly baked loaf of bread, the crust crackling between your
teeth. Maybe you've dreamed of baking a boule, a baguette, or a brioche
yourself, but assumed it would be too difficult. Well, fear not. You do
not need to be a baking expert to make fine artisan breads at home. All
it takes is the knowledge of ingredients, equipment, and techniques
found inside this book.
Backed by The Culinary Institute of America's expertise, Certified
Master Baker Eric Kastel takes you by the hand and gently guides you
through the mysteries of bread baking.
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Beginning with a thorough
discussion of ingredients and equipment, Chef Kastel explains
everything from how to shop for flour to how to use a shower cap during
the dough's rise. From there, he outlines the twelve steps of bread
baking, describing each one in detail. With these steps in mind,
you'll be set to mix, shape, and bake anything from ciabatta to rye
bread, challah to pizza dough. |
And once you've mastered these basic
breads and are inspired to try something more complex, Chef Kastel will
demonstrate advanced techniques such as how to build a sourdough
starter from scratch, which you can then use to create more than a
dozen varieties of sourdough.
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Artisan Breads at Home
by Eric Kastel
Wiley, 2010
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a copy
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