TRUE BREAD - Panes Con Oficio - Joaquín Llarás
by Joaquín Llarás
A professional guide to breads and enriched doughs
Quality bread – alongside its appropriate starter and proofing time – is the real protagonist of this book, whose main objective is to help understand the different aspects to bear in mind regarding the selection of flours, the ferments, the kneading, forming and baking processes of bread, as well as to detail, in a clear way, how to prepare a large number of specialties.
Video courtesy of grupo Vilbo: http://www.vilbo.com/