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Slow Dough: Real Bread - Bakers' secrets for making amazing long-rise loaves at home (Hardcover)
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Slow Dough: Real Bread - Bakers' secrets for making amazing long-rise loaves at home (Hardcover)
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Baking bread is an ancient craft; kneading the dough to produce a
loaf is a fulfilling experience. But in industrial production, and
even in the modern kitchen, one important ingredient is often left
out of bread making - time. As the experienced bakers from the Real
Bread Campaign will tell you, long and slow is far more satisfying
than a quick finish. A long-proved loaf has more time to develop
flavour, has a better texture and, in the case of genuine
sourdough, might actually have health benefits. Slow Dough: Real
Bread shares with you secrets from the experts on how to make a
huge array of slow-rise breads at home - from basic brown, white
and rye breads, to impressive loaves such as fig and fennel
sourdough or goat's cheese and honey maslin, to a range tea breads,
pizza doughs and classic international breads. You'll learn how to
make different starters for different breads, as well as the
fundamental processes: fermenting, kneading, proving, and baking.
Treating Real Bread with the respect it deserves, there are also
recipes - such as gingery treacle tart, breadcrumb pakoras and
panzanella - for using up any that you may have left over, so you
don't waste a crumb. In a world of mass-production and unnecessary
artificial additives, this book about real craftsmanship is like a
breath of fresh air.
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