The Fresh-Milled Flour Bread Book: The Complete Guide to Mastering Your Home Mill for Artisan Sourdough, Pizza, Croissants and More

Discover a New World of Flavor in Your Bread Baking

Bring the rich, complex and delicious tastes and textures of fresh-milled heirloom grains to your sourdough with this comprehensive recipe collection. Complete with pro tips for sifting bread flour, insight into when and why to double mill and advice on where to purchase your grains, micro-bakery owner Tim Giuffi covers all the ins and outs of owning and operating a small-batch home grain mill. You'll learn which whole grains will best enhance the taste and texture of your bread, as well as easy proofing techniques to ensure an even bake every time.

Craving those crispy crusts? Feeling the need to knead? Send your love for sourdough soaring to new heights with country loaves, baguettes, fougasse and more. Mill some heirloom wheat and rye berries for a delicious loaf of Deli Rye with Caraway Seeds or discover the never-ending delights of homemade pizza with unique creations like Philadelphia Tomato Pie. A slice of decadent Dark Chocolate, Dried Cherry & Toasted Pistachio bread will taste that much sweeter made from the highest quality and freshest ingredients. With this guide at hand, you can join the movement of bakers working with local grains and bring your wildest bread-making dreams within reach.

ISBN-13: 9781645679592

Media Type: Paperback

Publisher: Page Street Publishing

Publication Date: 06-20-2023

Pages: 144

Product Dimensions: 7.60(w) x 8.90(h) x 0.40(d)

Tim Giuffi is the owner of Lyman Ave. Bread, a bakery in Illinois specializing in sourdough bread made from freshly-milled flour. He sells his bread at the Oak Park Farmers’ Market, and offers local workshops on bread-making. Tim lives in Oak Park, Illinois, with his family.