Artisan bread is often sourdough, but beginners can achieve very impressive results without using a sourdough culture. The secret is in a process called retardation – or ‘slo-mo’dough. This book shows you how to use your fridge so you can fit baking authentic artisan bread into even the most hectic lifestyle.
It includes:
* Our proven Seven Steps method for reliable results every time
* Illustrations of all the steps, backed up with clear explanations
* Insights into the three Ts: timing, temperature and technique
* Tips on improving the look, taste and texture of your loaves.
* Ideas for using fruits, nuts and seeds to create an impressive selection of wonderful, original breads
* Original recipes developed by The Artisan Bakery School
A handbook for anyone reaching for a real life-skill.
