Mastering Italian Breads: Recipes and Techniques from Italy’s Most Celebrated Breadmaker peel and everyday baking

and everyday baking

and almond that deepen its authentic and distinctive flavor

BEFORE First use: Heat oven to 170°C

this flour is especially well suited for long-fermentation doughs and recipes baked in a home oven

Mastering Italian Breads: Recipes and Techniques from Italy’s Most Celebrated Breadmaker peel and everyday bakingBring the aroma of authentic Italian bakeries into your home kitchen with Mastering Italian Breads by Fulvio Marino, one of Italys most respected bread bakers and family members of Mulino Marino. This beautifully illustrated hardcover cookbook teaches home bakers how to create classic and regional Italian breads with confidence. Inside, youll find step by step guidance for favorites like focaccia, ciabatta, crostata, pan dolce, pane pugliese, teglia