Homemade bread is having its moment in the spotlight, and people everywhere have spent the last year stocking up on flour, yeast and starter so they can get their hands dirty making delicious loaves from the comfort of their own kitchen. But for those bakers for whom the basics have become boring, what’s next? Enter Advanced Bread Baking at Home, your one-stop-shop for ambitious recipes with accessible tips and tricks to take your loaves to new heights.
Chef Daniele Brenci’s experiences of growing up in Italy and working in Michelin-starred restaurants have made him a master of artisan bakes. He is the perfect guide to help you go beyond basic sourdough and learn how different types of flour and their unique protein contents can elevate and enhance your bread. Prepare to spice up your dough with unique and inspiring inclusions for delicious flavors and textures. Also featuring recipes for pizzas and flatbreads, as well as exciting and ambitious pastries, this cookbook is your ultimate resource for incredible, advanced bakes.
Filled with creative and scrumptious recipes like Spiced Marble Chocolate Sourdough, Black Barley Porridge Bread and Rugbrød (also known as Danish Rye), as well as in-depth knowledge, tutorials and techniques, this cookbook will be your guide to successfully making advanced loaves with ease.
This book includes 50 recipes and 50 photos, plus step-by-steps.
This is a fabulous book. It is pitched at the advanced baker offering many unique perspectives on using different approaches to baking with sour dough, and Biga and Poolish incorporate.
It is very well written very concise and informative explanations. I am not an Advanced baker but I can use many of his approaches and recipes because he is so thorough. Being a Chef locked down due to COVID he used that time brilliantly producing the research and this book.
If you are a beginner you may find the variety a little confusing but it will help you grow, and gave me a solid path I could put all the things I had read into perspective. One should have a gem on the bookshelf for when the time is right. And to go back and digest as one expands.