TRUE BREAD BY JOAQUÍN LLARÁS

A varied, exhaustive catalog

The book is divided into a very extensive introduction in which the main ingredients of bread are studied and another part devoted to the basic preparation stages, particularly focusing on the different types of sourdough starters and natural leavening agents. The chapter on breads is the most ambitious, and displays a large number of step-by-step preparations which range from classic breads, such as Galician bread, baguette or peasant’s bread, to those which belong to a new generation of particularly healthy ones, such as organic, spelt, tritordeum or Kamut bread. Italian specialties play a special role in this book, and are a reflection of the experience which the author himself gained in that country. Focaccia, ciabatta Bolognese, pane all’oglio and even panettone are fully explained in the pages of this book, with step-by-step photographs which will surely help reveal their own essence.

Enriched doughs, such as those of croissant, ensaïmada or brioche, complete the wide range of recipes, altogether making up more than 40 different creations (25 bread and 15 enriched dough recipes). The book also contains a didactic section devoted to the preparation of bread without professional equipment. Finally, the book is complemented by a group of videos which will help understand in detail the forming, scoring and marking techniques which characterize each dough contained in it.

Bread

Baguette with poolish: “Pain d’épi” (wheat stalk bread) and y Black olive bread

“Pa de pagès” (Peasant’s bread)

Galician bread: Galician bread with topknot and Galician bread with Iberian ham and provolone cheese

Pane all’olio (oil bread): Oregano batons

Ciabatta: Ciabatta loaves, Round Ciabatta and Fougasse-shaped ciabatta

Vienna bread: Hamburger bread and Kaiser rolls

Tin loaf

Wholemeal wheat bread

Seed bread

Rye bread

Organic spelt bread

Tritordeum bread

Triticum Turgidum Khorasan bread

Cheese bread

Onion bread

Walnut bread

Chocolate-orange bread

“Besucones” (kissing buns)

Flat loaf

“Coca de forner” (baker’s sweet bread)

Focaccia

Other enriched doughs

Butter croissant: Cocoa shells with blueberries and Croissant shells with béchamel sauce, tuna and “piquillo” pepper

Brioche: Marzipan-filled king cake

Panettone

“Ensaïmada”

Fritters

Cookies: Three chocolates, Ginger and spelt and Chocolate & walnut

Coffee and chocolate madeleines

Muffins: Apple and raisins and Banana, yogurt and chocolate loaf cake

Size 21cm x 27 cm

Language Bilingual (English and Spanish)

Author/s Joaquín Llarás

Softcover 172 páginas

Published in 2021

Weight 1 kg