MFR: 978-84-937584-5-5
Panes con Oficio / True Bread
by Joaquín Llaras
172 pages, paperback
English and Spanish text
What are the secrets behind those breads that makes your mouth water? This book gives them away: required sourdough starters, leavening agents and proofing time; what flour to use; fermentation, kneading, forming and baking. Included are vivid shots of baked foods and the recipes to make them, with some of the breads accompanied by multiple photos showing the steps of preparation.
Included are cheese bread, onion bread, walnut bread, orange and chocolate bread, "kissing buns," croissant shells with bechamel sauce, tuna and piquillo pepper, ginger and spelt cookies; classic breads like Galician bread, baguette or peasant’s bread; Italian breads like Focaccia, ciabatta Bolognese, pane all’oglio and panettone; and, for the health conscious, organic spelt, tritordeum and Kamut bread.
All told, Panes con Oficio / True Bread covers 40 different recipes: 25 for bread and 15 for enriched dough, the latter including croissants, ensaïmadas and brioches.
Don't have a bakery kitchen? Don't fret: The book tells you how to make professional bread--at home--without professional equipment.
- 25 different breads
- 15 enriched doughs
- Color photographs of all the breads, with different finishings and step-by-step instructions
- Working with organic doughs and especially flours (Tritordeum, spelt, Triticum Turgidum Khorasan)
- Classic specialties such as Galician bread, ciabatta, coca de forner, peasant’s bread, pane all’oglio, Vienna bread, focaccia and panettone
- Culinary variations such as cheese bread, onion bread, walnut bread, orange and chocolate bread, "kissing buns," croissant shells with béchamel sauce, tuna and piquillo pepper, ginger and spelt cookies
- Making bread without professional equipment
