Name: The Soft Fresh-Milled Bread Formula: How to Bake Light, Fluffy Whole-Grain Bread, Sandwich Loaves, Dinner Rolls, and Cinnamon Rolls: Foolproof Recipes for Everyday Baking (en Inglés)
SKU: 68972366
Price: 27680.00 CLP
Availability: InStock
Author: Clara Ellwood
ISBN: 9798172347993

portada The Soft Fresh-Milled Bread Formula: How to Bake Light, Fluffy Whole-Grain Bread, Sandwich Loaves, Dinner Rolls, and Cinnamon Rolls: Foolproof Recipes for Everyday Baking (en Inglés)

The Soft Fresh-Milled Bread Formula: How to Bake Light, Fluffy Whole-Grain Bread, Sandwich Loaves, Dinner Rolls, and Cinnamon Rolls: Foolproof Recipes for Everyday Baking (en Inglés)

Formato

Libro Físico

Editorial

Independently Published

Autor

Clara Ellwood

Idioma

Inglés

N° páginas

164

Encuadernación

Tapa Blanda

ISBN13

9798172347993

The Soft Fresh-Milled Bread Formula: How to Bake Light, Fluffy Whole-Grain Bread, Sandwich Loaves, Dinner Rolls, and Cinnamon Rolls: Foolproof Recipes for Everyday Baking (en Inglés)

Clara Ellwood (Autor) · Independently Published · Tapa Blanda

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Reseña del libro "The Soft Fresh-Milled Bread Formula: How to Bake Light, Fluffy Whole-Grain Bread, Sandwich Loaves, Dinner Rolls, and Cinnamon Rolls: Foolproof Recipes for Everyday Baking (en Inglés)"

Fresh-milled flour makes the most nutritious bread you can bake at home, so why does it always come out dense, dry, or crumbly?The problem isn't your mill or your recipe. It's that whole-grain flour behaves nothing like store-bought all-purpose, and most recipes never tell you how to adjust for it. This book gives you the formula: the exact hydration ratios, gluten-development techniques, and dough enhancers that turn heavy whole-grain dough into bread that's genuinely light, soft, and fluffy, texture you'd expect from white flour, nutrition you only get from fresh-milled.Inside, you'll findover 100 recipes organized by grain, so you can bake with confidence no matter what's in your hopper: hard white and hard red wheat, spelt, einkorn, emmer, kamut, rye, sprouted wheat, and ancient grain blends.Every chapter walks you through sandwich loaves, dinner rolls, and enriched sweet doughs like cinnamon rolls, so you're never stuck making the same loaf twice.You'll learn:Why whole-grain dough needs different hydration than white flour, and exactly how much to add.The techniques that build real gluten strength in freshly milled flourHow to adapt any recipe when you switch grainsTroubleshooting fixes for dense, gummy, or crumbly loavesWhether you're new to home milling or have a stand mixer full of flour and no idea what to do with it, this book turns your grain into bread your family will actually want to eat.