Bread and Pastry
It took three years of writing and countless hours of research and testing for the author George Karayiannis to complete the “Bread and Pastry” cookbook.
The book contains 130 selected recipes, covering the needs of the professional baker and the questions of every amateur bread lover.
It analyses, in detail, all the methods and techniques of baking, storage, the correct use of raw materials, the mills, the natural sourdough and the use of industrial yeast.
All types of bread are described in detail, from rustic, multigrain, whole meal and luxury breads, to baguettes, brioche, toast and many more. Pastries, breadsticks, breadcrumbs, pies, pizzas, croissants and biscuits are also included.