Bread / global baker, Dean Brettschneider ; photography by Aaron McLean.
Material type: TextPublisher: Auckland : Penguin New Zealand, 2014Copyright date: ©2014Description: 208 pages : illustrations (chiefly colour) ; 25 cmContent type:- text
- unmediated
- volume
- 0143571117
- 9780143571117
- 641.815 23
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
---|---|---|---|---|---|---|---|
Book | City Campus City Campus Main Collection | 641.815 BRE (Browse shelf(Opens below)) | 1 | Available | A529095B | ||
Book | City Campus City Campus Main Collection | 641.815 BRE (Browse shelf(Opens below)) | 1 | Available | A557787B |
Browsing City Campus shelves, Shelving location: City Campus Main Collection Close shelf browser (Hides shelf browser)
641.815 BRE Baker : the best of international baking from Australian and New Zealand professionals / | 641.815 BRE Taste : baking with flavour / | 641.815 BRE Baked treats for breakfast, lunch & tea / | 641.815 BRE Bread / | 641.815 BRE Bread / | 641.815 BRO The New Zealand bread book / | 641.815 CAU Baking problems solved / |
Includes index.
Introduction -- A history of bread making -- Ingredients -- Equipment -- Bread knowhow -- Sourdough -- Savoury breads & sourdoughs -- Grainy & health breads -- Quick breads & scones -- Festive breads -- Not quite bread -- Sweet breads -- Basic recipes -- Weights, measures & temperatures -- Formulas -- Glossary.
There is nothing quite like the taste and aroma of warm, fresh-out-of-the-oven bread baked in your own kitchen. In this irresistible collection of bread recipes from Global Baker Dean Brettschneider, you'll find breads to match any occasion, from savoury to sweet, healthy to festive. Whether you fancy a bagel or a baguette, sourdough or sticky buns, these delectable and easy-to-follow recipes are sure to become firm favourites. Dean also shares his expert knowledge of how to make exceptional breads with details step-by-step instructions on artisan techniques, plus information on essential ingredients and equipment. You will be amazed at the quality, lightness, volume, flavour, crust and crumb of your bread after following Dean's recipes, tips and knowhow.
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