Book: Rijs - Jan Bronswijk, Jeroen Hazebroek and Leonard Elenbaas
Good bread needs time, so does this book 'rijs' time.
Recipes for artisan bread that takes time to make. Beautiful photos of bread just out of the oven, with the aroma steaming from it, make you want only one thing: to get your hands into the dough yourself. That is what Rijs does to you. Taken by the hand by authors Jeroen Hazebroek, Leonard Elenbaas and Jan Bronswijk, you will be able to bake your own artisanal breads in the kamado, wood oven or hot air oven. Think Turnipstick bread, Brioche burger buns, Multigrain bread, Wheat wholemeal bread, No-knead white bread or Desem nut bread. Besides recipes, this book is riddled with background stories on the art of bread baking. From raising agents you can use, the different grains, kneading the dough to fillings. Techniques such as bulking, folding and trimming the dough are covered in words and pictures. Visits to specialists from grain grower, miller to sourdough expert complete the experience. You can feel everyone's ardent passion for the craft.
Pages: 192
