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Bread: A Baker's Book of Techniques and Recipes
by Jeffrey Hamelman
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with references to "Pain Rustique".
Excerpt - on Page 111: "
... Pain Rustique PRE-FERMENTED FLOUR: 50% DOUGH YIELD I !, i nt 30 loaves at 1 lb, 2 oz each I Metric: About ... "
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The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
by Peter Reinhart
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with references to "Pain Rustique".
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See all pages
with references to "Pain Rustique".
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The Bon Appetit Cookbook: Fast Easy Fresh
by Barbara Fairchild
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with references to "Pain Rustique".
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