Jayeon Bread A Step-by-Step Guide to Making No-Knead Bread With Natural Starters

Artisan baker Sangjin Ko shares his recipes from 12 years of research and shows that baking a perfect loaf of bread at home is within anyone's reach. No-knead breads made using natural starters require just stirring together basic ingredients such as wheat flour, salt, a starter and water, then leaving the natural processes to work. The resulting baked loaf will have a flavor that is both complex and unique, be more nutritious and keep better. With a brief but comprehensive introduction that explains the science behind naturally fermented breads, baking tips and 50 fully illustrated step-by-step recipes, Jayeon Bread will provide beginning bakers with confidence to bake artisan breads in their home kitchens, and experienced bakers with innovative recipes using ingredients from South Korea, Japan and South East Asia.

ISBN:	9789814516273
Publisher:	Marshall Cavendish International (Asia) Pte Ltd
Imprint:	Marshall Cavendish International
Published date:	08 Jul 2014
DEWEY:	641.815
DEWEY edition:	23
Language:	English
Number of pages:	184
Weight:	682g
Height:	256mm
Width:	213mm
Spine width:	14mm

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