With several years of experience in the field, Mouni Abdelli invites us to discover (or rediscover) natural sourdough bread. To do this, we need to look at the different ingredients (flour, water, etc.) and the key stages of preparation (temperatures, refreshments, utensils, etc.).
Once the sourdough has been mastered, we can usefully move on to recipes with both breads fermented exclusively with sourdough and pastries: fruit and chocolate muesli bread, baguette on autolysis in the fridge, seed and dried apricot cake, pastry dough (croissants, pains au chocolat, raisins), shortcrust pastry base (pies, quiches), etc.
A very clearly presented and very well-made book, which also exists in a digital version at a low price!
To continue exploring the subject, we invite you to discover the works offered at the gourmet bookstore (link to https://www.librairiegourmande.fr/) that you can order as soon as the bookstore reopens.