Description
Mastering Italian Breads by Fulvio Marino combines the recipes and regional traditions of Italian baking with a practical introduction to the techniques behind successful bread and dough.
The book moves from familiar classics such as focaccia and ciabatta to regional breads, rolls, breadsticks, pizza doughs and sweet baking. Hundreds of step-by-step photographs focus particularly on folding and shaping, making techniques that can be difficult to understand from text alone much easier to follow.
Marino also explains the fundamentals that determine the final result: Italian wheat and flour varieties, yeast and leavening, proofing, fermentation, shaping and baking. This makes the book useful not only for reproducing individual recipes, but for understanding how Italian doughs are built and handled.
Accessible enough for developing bakers but detailed enough to remain useful as skills progress, it is a strong reference for anyone looking to explore Italian breadmaking beyond focaccia and pizza alone.
Inside the Book
Book Details
About Fulvio Marino