Con�u par l’�quipe � l’origine de l’encyclop�die aux multiples r�compenses, Modernist Bread, ce nouvel ouvrage est le ruit de plus de quatre ann�es de recherches sur les principes, les m�thodes et la science autour de la fabrication du pain. ujourd’hui, tout ce savoir a �t� condens� dans un volume unique de 420 pages, facile � utiliser et con�u pour les oulangers amateurs. Vous y trouverez de nouvelles astuces qui simplifient la fabrication du pain, de d�licieuses ecettes, es conseils pour gagner du temps et des techniques de pointe qui vous permettront d’obtenir d’excellents r�sultats et d’acqu�rir une plus grande confiance en vous.

Avec Modernist Bread at Home, pr�parer son pain est � la port�e de tous, m�me des boulangers novices. Ce livre aborde les techniques, l’�quipement et les recettes pour un usage domestique.

Avec desrecettes mises au go�t du jour et plus faciles � utiliser, ce livre propose plus de 60 explications pas � pas et plus de 1 100 photos. Fabriquer son propre pain n’a jamais �t� aussi accessible et pratique.

Modernist Bread at Home propose plus de 160 recettes faciles � r�aliser. Vous apprendrez � �laborer des levains rustiques, des pains traditionnels, des pains de mie ultral�gers, des brioches et des pains de seigle aux textures magnifiques, ainsi que des challahs, des focaccias, des bagels, des bao et bien d’autres.

D�couvrez nos recettes innovantes de levain de la deuxi�me chance, de brioche sans p�trissage, de pain � 100 A de seigle et de bagels sans gluten.

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