Making Bread at Home by Tom Jaine

  • To make a sourdough leaven (page 17)

    from Making Bread at Home: 50 Recipes from Around the World Making Bread at Home by Tom Jaine

    • Categories: Bread & rolls, savory
    • Ingredients: wholemeal flour; unbleached bread flour
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  • ISBN 10 0297843915
  • ISBN 13 9780297843917
  • Published Apr 14 2005
  • Format Hardcover
  • Page Count 120
  • Language English
  • Countries United Kingdom
  • Publisher Orion Publishing Group
  • Imprint Weidenfeld & Nicolson

Publishers Text

Convinced that modern bread did not measure up to the substantial, tasty and healthy originals developed by generations of bakers in Europe, Asia and the US, Tom Jaine constructed a traditional wood-fired brick oven and began baking loaves for his local village. This book is a distillation of his incredible knowledge and proves that baking delicious bread is an art anyone can master. From kneading the dough to baking it, Tom Jaine first covers the essential techniques of baking, explaining what needs to be done, when and why. Then, in a round the world baking tour, he guides us through the variations in these techniques that have produced the many breads available today. This excellently priced, critically acclaimed home cookery classic is regarded as one of the most user-friendly books on bread ever written.

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