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24 Coins
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It took three years of writing, countless hours of research, and years of testing to complete the book Bread and Dough. The author George Karagiannis presents 130 selected recipes that cater to the needs of professional bakers as well as the questions of every amateur bread art enthusiast.
The book thoroughly analyzes all the methods and techniques of baking, baking, storage, proper use of raw materials, flour mills, natural sourdough, and the use of commercial yeast.
Finally, in the recipes chapter, all types of bread are described in detail, from country bread, multigrain, whole grain, and luxury bread to fasting loaves, laganas, baguettes, brioche, and toast bread. Additionally, there are both sweet and savory baked goods, such as traditional sesame bagels, grissini, rusks, and toasts, as well as doughs for pies, pizzas, croissants, and cookies.
Enjoy your meal!
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