Panes con oficio de Joaquín Llarás (2ª edición)

Professional manual of breads and enriched doughs

Quality bread, with its sourdough and its resting times, is the true star of this work. Its aim is to understand the particular characteristics you need to bear in mind when selecting flours, ferments, kneading, shaping and baking a bread, as well as to set out clearly how to make a great many specialities.

A varied and thorough repertoire

The book opens with a very broad introduction reviewing the main bread ingredients and the basic stages of breadmaking, paying special attention to the different types of sourdoughs and natural ferments. The bread chapter is the most ambitious and unfolds a wide range of preparations with step-by-step guidance, from classics such as pan gallego, the baguette or pan de payés to a new generation of especially healthy breads such as organic, spelt, tritordeum or Kamut loaves. Italian specialities have a special role in the book and stem from the author's own experience in that country. Focaccia, ciabatta bolognese, pan all'oglio and even panettone are given a considerable number of pages, with step-by-step photos revealing the essence that defines them.

Enriched doughs such as croissant, ensaimada or brioche complete the range of recipes, reaching more than 40 different preparations in total (25 breads and 15 enriched doughs). The book also includes a teaching section on making bread without professional equipment. Finally, the work is rounded off with a series of videos that give a clearer idea of the shaping, scoring and cutting techniques for the breads within its pages.

• - 25 different breads
• - 15 enriched doughs
• - Colour photographs of all the breads, with different finishes and many step-by-steps
• - How to work with organic doughs and special flours (Tritordeum, spelt, Triticum Turgidum Khorasan)
• - Classic preparations such as pan gallego, ciabatta, coca de Forner, pan de pagés, pan all'oglio, pan de viena, focaccia or panettone.
• - Gastronomic creations such as cheese bread, onion bread, walnut bread, chocolate and orange bread, besucones, béchamel, tuna and piquillo pepper caracolas, ginger and spelt cookies, etc.
• - Bread without professional equipment
• - Videos of bread shaping, scoring and cutting techniques.