By Daniel Stevens, Introduced By Hugh Fearnley-Whittingstall
Requirements: Word Document Reader, 6.22 MB
Overview: First, Daniel examines the key ingredients in baking (flour,
yeast, salt and water), explains the science behind the seemingly
alchemic processes, and advises on the right kit to get started. He
then demonstrates how to make yeast and non-yeast breads, as well as
enriched doughs and home-started sourdough, and includes sixty
recipes, covering everything from the simple white loaf and familiar
classics such as ciabatta, naan and pizza bread, to fresh new
challenges like potato bread, rye, tortilla, croissants, doughnuts and
bagels. The handbook is completed by full-colour photographs
throughout, including step-by-step photos, instructions for building
your own bread oven, and a directory of equipment and useful
addresses.
http://hotfile.com/dl/37113995/75d4a....No.3.rar.html