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Home Baked Bread: How to bake bread at home and get perfect results (Home Baked Bread! Book 1) (English Edition) [Format Kindle]

Jason Daly

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  • Longueur : 94 pages (estimation)
  • Langue : Anglais
  • Word Wise: Activé
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Descriptions du produit

Présentation de l'éditeur

Bread - nothing beats the smell of freshly baked bread wafting through your home, then going downstairs and cutting a slice still warm from the oven and covering in butter! Delicious.
Have you ever wanted to bake bread but just didn’t know where to start? Did you think that it was too difficult?
Well think again because if you’ve ever wanted a fool proof way to bake bread, then this book has it.
Bread making is not difficult if you follow a few basic steps and you will also know that your bread is better for you as it doesn’t have all the additives pumped into it that most supermarket breads have.
And it is cheaper too – roughly half the cost of “in-store bakery” loaves which is only a good thing in this tough economic climate.
WARNING! This book can turn you into an accomplished baker in next to no time and you will be producing beautiful and varied loaves that will make your friends and neighbours jealous!
This book discusses the four main ingredients in baking (flour, yeast, salt and water) and then explains the science behind bread baking because if you know what’s going on, you will only get better at it and get great results EVERY time.
Kneading, arguably the most important step in bread making is covered in great detail including photographs to help you visualise what is being done. In fact the entire process from weighing the ingredients to storing bread is beautifully illustrated with many photographs throughout the book.

The book includes detailed sections on:
• Kneading (including tests to show that your dough has been kneaded sufficiently)
• Shaping dough into a round.
• Proving
• Shaping your loaves/rolls etc.
• Adding glazes
• Baking
• Storing bread

Recipes include:
• Basic loaf
• Basic sourdough
• Bagels
• Brioche
• Ciabatta
• Focaccia
• Soda bread

There are handy quick reference recipe guides for the basic loaf and sourdough loaf which are easily printed out for keeping available in your kitchen.

Also included are some handy conversion charts and a very helpful troubleshooting section describing the most common problems encountered by bakers and how to correct them.

Note: Due to customer feedback imperial measurements for the recipes have also been included.

All in all an essential read for the novice and expert baker alike.

Détails sur le produit

  • Format : Format Kindle
  • Taille du fichier : 1479 KB
  • Nombre de pages de l'édition imprimée : 94 pages
  • Editeur : Jason Daly; Édition : 2 (13 février 2014)
  • Vendu par : Amazon Media EU S.à r.l.
  • Langue : Anglais
  • ASIN: B007JYOS4Y
  • Synthèse vocale : Activée
  • X-Ray :
  • Word Wise: Activé
  • Composition améliorée: Non activé
  • Classement des meilleures ventes d'Amazon: n°754.837 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)

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Commentaires en ligne

Il n'y a pas encore de commentaires clients sur Amazon.fr
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Commentaires client les plus utiles sur Amazon.com (beta)
Amazon.com: 4.5 étoiles sur 5  24 commentaires
8 internautes sur 8 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Astounding information, now edited to include info for US 26 novembre 2012
Par Alex S - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
If you are interested in making your own bread, you won't go wrong with this cookbook. It describes the whole process in great detail and even gives the percentages of ingredients that are used by bakers.

Even more, it tells exactly how to knead and shape the bread, how to bake it, every detail is explained. Following all of this, there are basic recipes that you can actually use to make the bread.

While originally this author wrote the measurements for the UK and Europe, to accommodate US users, he has now edited it for those using imperial measurements like cups and ounces.

It does not show a Table of Contents, but if you go to the front cover, it begins on the next page and links correctly to the well-organized chapters and recipes.

Because of the recent update, I can now recommend this as a five star book!
2 internautes sur 2 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Bake like a pro in quick time! 7 mars 2013
Par Mariz - Publié sur Amazon.com
Format:Format Kindle
I’ve always wanted to bake bread ever since my granny bought me my first easy bake oven. I was 10 years old then. 17 years later, I still don’t know how to bake! I told myself I’m going to learn baking this year and that’s a promise. I got myself to purchase an over recently so I know there’s no turning back now. My first step was finding a good bread making book for beginners.

Use Your Loaf By Jason Daly pricked my interest with the book’s catchy line “how to bake bread at home and get perfect results”. I didn’t want to mess up on my first attempt so I took the time to canvas other bread baking books online too before I settled on this one.

In a span of 2 weeks of baking, I can now safely say I make decent whole wheat loaf bread. Currently, I’m trying to experiment on various bread flavours. I’m thinking of learning how to cook as well. I’m reading How to Cook: The Easiest Way To Prepare Your Own Meal by Stephen Williams. It’s a very informative book that’s packed with appetizing recipes. I can’t wait to learn all of them!

If you’re interested in an easy no- nonsense bread recipe guide, this is one of the best bread making books for beginners there is. You don’t have to be a pro to get deliciously soft and flavourful bread. You just need to be familiar with the science of making bread.
1 internautes sur 1 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 All You Need to Know About Baking Top Quality Bread 27 décembre 2014
Par Allen G. Taylor - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
This book provides the novice baker with everything he or she needs to know to bake professional quality bread. Leave behind mass produced bread for good and move up to the taste, texture, and aroma of home baked bread, still warm from the oven. The author provides a detailed description of what goes on during the preparation and baking process, and then provides step-by-step instructions on how to bake several of the most popular bread types. There is even a troubleshooting section that advises you what to look for if your loaf does not turn out the way you hoped it would. Based in the UK, Jason Daly provides the measure of ingredients in both the metric units used in the UK and the Imperial units used in the US. Just reading this book, I could almost smell the bread!
1 internautes sur 1 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 Not just a recipe collection, but a real instruction book 3 janvier 2015
Par elwyn scopes - Publié sur Amazon.com
Format:Format Kindle
Unlike most "cook books", which are really just collections of recipes, this book provides comprehensive instruction on how to make your own bread. The introduction could be a bit better organized and there are some minor formatting issues that detract from the aesthetics, but not the readability. In a small number of cases, the author assumes knowledge on the part of the reader rather than provide an explanation (e.g. what is a "paving stone"? What makes a good one for baking bread? Where do I go to look for one? Daly doesn't say, unfortunately.)

But once you finish the introduction, the instructions on how to make bread are clear, well-illustrated with photographs, and cover just about everything you will need to know.
5.0 étoiles sur 5 Excellent, excellent resource! For both beginning and advanced bakers. 11 octobre 2014
Par Kindle Customer - Publié sur Amazon.com
Format:Format Kindle|Achat vérifié
I'm an experienced bread baker. Some of my earliest memories are kneading and shaping my tiny portion of bread dough that my grandmother gave me for my own as she was doing the many loaves she baked for the family every week.
I'm now 57 and have been baking bread on my own since I was around 14.
This book explains the bread making process better than most.
First part is in detail, describing what, how, when and, something often left out, why, with everyday language and common sense. Then comes a summary of the chapter in chart form so you don't have to go back through the entire chapter to remind yourself of the details later. There is a chapter for regular bread and one for sourdough bread.
Then there are recipes with 3 types of measurements; these don't rehash all the details given in the first chapter, yay. There are recipes for several types of bread including non-yeast bread. There is a troubleshooting chapter, again, one of the best I've seen. Finally, there are conversion charts.
I do wish there was a better table of contents but it's not really necessary as this isn't a huge book.
All in all one of the best bread making resources I've ever seen. Buy it.
Now I'm going to buy the second book!
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