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.
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.
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.
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.