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Home Baked Bread: How to bake bread at home and get perfect results (Home Baked Bread! Book 1) (English Edition) par [Daly, Jason]
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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


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Longueur : 94 pages Word Wise: Activé Composition améliorée: Activé
Page Flip: Activé Langue : Anglais
  • Livres similaires à Home Baked Bread: How to bake bread at home and get perfect results (Home Baked Bread! Book 1) (English Edition)

Description 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 : 2039 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
  • Lecteur d’écran : Pris en charge
  • Composition améliorée: Activé
  • Moyenne des commentaires client : Soyez la première personne à écrire un commentaire sur cet article
  • Classement des meilleures ventes d'Amazon: n°1.032.448 dans la Boutique Kindle (Voir le Top 100 dans la Boutique Kindle)
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Commentaires en ligne

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Commentaires client les plus utiles sur Amazon.com (beta) (Peut contenir des commentaires issus du programme Early Reviewer Rewards)

Amazon.com: 4.5 étoiles sur 5 25 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!
5.0 étoiles sur 5 Excellent, excellent resource! For both beginning and advanced bakers. 11 octobre 2014
Par Katy M - 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!
4.0 étoiles sur 5 Making bread 26 décembre 2015
Par Jbarr5 - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
Home Baked Bread: How to bake bread at home and get perfect results (Home Baked Bread! Book 1)
Starts out with a bit of history about bread making and then moves onto what you will need, along with ingredients and why.
Mixing and kneading processes are explained. Very few pictures, most are dark.
Importance of glazing and when to use it.
Common doughs are listed with ingredients and how to make them.
Troubleshooting guide at the end will help with what did go wrong if your bread isn't perfect.
Measuring charts and other resources are listed at the end.
Liked this book because of the detailed instructions of kneading and the different stages that are explained.
3.0 étoiles sur 5 Excellent tutorial for anyone who loves to bake, 1 avril 2013
Par Amazon_Customer - Publié sur Amazon.com
Format: Format Kindle Achat vérifié
UPDATE OCT 18: The author contacted me and states his cookbook now reflects Imperial measurements making it easier to read and use his cookbook. I have not personally reviewed the updated cookbook, but I will trust the author has done what he has claimed.

Use Your Loaf by Jason Daly is a cookbook written for the advanced baker as his book teaches how to bake bread using metric measurements. Also, the book's recipes require the use of a food scale. If you are a serious baker, you will enjoy reading and using the recipes found in his cookbook. For novice bakers I'd recommend purchasing The King Arthur Flour Baker's Companion: The All-Purpose Baking Cookbook or Betty Crocker Cookbook: 1500 Recipes for the Way You Cook Today (Betty Crocker's Cookbook) as both these cookbooks will teach the basics.

Recommend with caveats given.
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!
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