Advanced Bread Baking at Home: Recipes & Techniques to Perfect Your Sourdough and More

Advanced Bread Baking at Home: Recipes & Techniques to Perfect Your Sourdough and More

by Daniele Brenci
Advanced Bread Baking at Home: Recipes & Techniques to Perfect Your Sourdough and More

Advanced Bread Baking at Home: Recipes & Techniques to Perfect Your Sourdough and More

by Daniele Brenci

Hardcover

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Overview

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.


Product Details

ISBN-13: 9781645674603
Publisher: Page Street Publishing
Publication date: 03/08/2022
Pages: 176
Sales rank: 415,236
Product dimensions: 7.80(w) x 9.10(h) x 0.70(d)

About the Author

Chef Daniele Brenci spent 12 years working in Michelin-starred restaurants across the globe before becoming a private chef. He is the creator of Breadcrumb, and his work has been featured by the Pittsburgh Post-Gazette, Table Magazine and the Observer-Reporter, among others. Daniele currently lives in Pittsburgh, Pennsylvania.

Table of Contents

Introduction 9

How I Got Here 10

Getting Started 13

Baker's Essentials 13

Ingredients 14

Start Your Own Sourdough Culture 19

Master Sourdough Method 21

Classic and ancient grains 33

Casareccio Romano 35

Sourdough Italian 36

Country Loaf 39

Whole Grain Ciabatta 40

Multigrain Seeded 43

Whole Grain Red Fife Sourdough 46

Einkorn Baguette 49

Spelt Boule 52

Khorasan Wheat Bread 55

Emmer/Farro Bread 56

Specialty breads 59

Purple Sweet Potato Bread 61

Spiced Marble Chocolate Sourdough 63

Brown Butter-Mushroom Oat-Porridge Bread 67

Sourdough Morado 69

Green Olive Sourdough 73

Spanish Sourdough 74

Black Barley Porridge Bread 77

Enriched breads 81

Brioche Buns 83

Sourdough English Muffins 85

Pain de Mie 89

Sourdough Olive Oil Brioche 90

Whole Grain Brioche 93

Sun-Dried Tomato and Olive Babka 94

Rye bread and pan loaves 99

Brown Ale Seeded Rye 101

Sprouted Purple Barley 103

Spelt Rye Loaf 107

Toasted Caraway Pumpernickel 108

Corn Polenta Loaf 111

Country-Style Muesli Loaf 112

Pizza and focaccia 115

The Fundamentals of Pizza 116

Master Pizza and Focaccia Method 118

Mix 118

Proof and Preshape 119

Shape 120

Bake 120

Romano al Taglio-Quattro Formaggi, Wild Mushroom and Truffle | Carbonara | Potato and Scamorza | Broccoli and Sausage 123

Sourdough Genovese 127

Focaccia Pugliese 131

Whole Wheat Focaccia-Mortadella, Burrata and Pistachio Pesto 132

Focaccia al Tegamino-Figs and Duck Prosciutto 135

Margherita Napoletana 138

Pizza Rossa 141

Sfilatini-Olives and Sun-Dried Tomatoes 144

Pastry 147

Croissants 149

Black Raspberry and Chamomile Rolls 156

Chocolate Cherry Sourdough Bread Pudding 159

Espresso and Milk Chocolate Sourdough Bomboloni 162

Triple Chocolate Babka 165

Honey Lavender Cream Puffs 168

Acknowledgments 171

About the Author 172

Index 173

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