Usedastheauthoritativebookinhundredsofprofessionalculinaryschools'introductiontobakingcourses,HowtoBakeBread:TheFiveFamiliesofBread(r)isanintroductionto50oftheworld'smostpopularbreadsmadewithcommercialyeasts,includingactivedryyeast,instantyeast,andbaker'syeast.
Includesmorethan200blackandwhitetechniquephotoswithstep-by-stepinstructions.
Eachtypeofbreadfeaturedinthebookisgroupedintooneoffivefamiliesbaseduponhowthebreaddoughismixed,kneaded,proofed,andbaked.Thefamiliesinclude:LeanDough(baguettes,pretzels,bagels,anddinnerrolls),theSweetFamily(cinnamonbuns,panettone,babkacoffeecake,stollen,andmonkeybread),theSoftDoughFamily(butterydinnerrolls,honeywholewheat,andpizza),theRichFamily(brioche,raisinbuns,andbutterbreadforbraiding),andfinally,afamilythatincludesfocaccia,pizzavariations,andcornmealflatbreads.
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