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Artisan Baking Paperback – October 1, 2005
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From the Back Cover
A book to bake from and learn from, and to read for the sheer pleasure of meeting the amazing men and women who dedicate themselves to furthering the bread-baking craft.
First published in hardcover as Artisan Baking Across America (Artisan, 2001
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Even if you have baking for many years and are an excellent baker, this book has many gems of knowledge.
I had used the 2000 edition.. I wanted to purchase a newer edition from 2005.
The book arrived in a timely manner, perfect condition,yet the book was not the 2005 edition.
The ciabatta recipe by Craig Ponsford yields ciabatta bread with a " crispy crust" and wholesome bread with interior of the loaf full air spaces of typical of a well made artisan bread.
Please note that the prep time is short but the fermentation time is 24 hours.
With attention to detail,all the recipes from this James Beard award winner book came out perfect.
I highly recommend this bookt to serious bread lovers. Most recipes take time, but it is worth it. Bread is about flavor, not about baking it in record time. This book is about enjoying the process and the the results of baking bread.
I also liked Julia's bread recipes
Baking with Julia Savor the Joys of Baking with America's Best Bakers
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