How to Make Bread by Maurizio Pasquale and Antonio Di Benedetto is a volume for anyone who wants to enter the profession and learn the skills of the trade step by step.
CONTENTS
From knowledge of basic ingredients to the preparations of leavened products, from bread-making processes explained from a technical point of view to the use of mixers, ovens, leavening machines and laboratory equipment necessary to make the ancient baker a professional.
RECIPES
A professional cookbook representative of the bread of Italy completes the manual. This gets to the heart of the matter with a description of the recipe, ingredients and procedures; all accompanied by illustrative and reference photography of the actual baked goods produced.
For anyone who wants to 'get their hands in the dough' and do it to the best of their ability :)
THE AUTHORS
Maurizio De Pasquale, a well-known name in the world of bakery and pastry, is a specialist in health and food intolerances.
Antonio Di Benedettodoctorrecognized by the Emilia Romagna Region, is an entrepreneur and co-owner of the "Forno Pasticceria Palladino" with historic headquarters in San Pietro in Casale.
Both are teachers in baking schools all over Italy.
How to make bread by Maurizio Pasquale and Antonio Di Benedetto is the manual you cannot miss if baking is your passion and you want to know the secrets of those who deal with bread every day.
To consult, study and collect!
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