TTC - The Complete Guide to Baking Bread
- 收录时间:2021-01-24 14:05:47
- 文件大小:8GB
- 下载次数:1
- 最近下载:2021-01-24 14:05:47
- 磁力链接:
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文件列表
- 19.Multi-Seed Bâtard.mp4 538MB
- 18.Rustic Whole Wheat Boule.mp4 418MB
- 13.Stuffed Breads.mp4 408MB
- 06.Inside the Bake.mp4 406MB
- 04.Shaping Physics.mp4 404MB
- 23.Baking Pain au Levain.mp4 398MB
- 01.The Ecosystem of Bread.mp4 383MB
- 17.Raisin Whole Wheat Swirl Bread.mp4 378MB
- 22.Making Pain au Levain.mp4 357MB
- 09.Baguettes.mp4 349MB
- 26.Something’s Gone A-Rye.mp4 348MB
- 02.The Chemistry of Gluten.mp4 347MB
- 14.Getting Started with Whole Grain Baking.mp4 342MB
- 12.Pizza and Focaccia.mp4 335MB
- 15.Dough Development and Fermentation.mp4 329MB
- 16.Shaping, Proofing, and Baking.mp4 320MB
- 03.Fermentation Civilization.mp4 304MB
- 20.Multigrain Boule.mp4 303MB
- 21.Introduction.mp4 282MB
- 25.Going Whole Grain.mp4 279MB
- 11.Pita and Naan.mp4 258MB
- 10.Sandwich Breads, Buns, and Rolls.mp4 255MB
- 05.Why Do We Proof.mp4 241MB
- 07.The Master Recipe.mp4 241MB
- 08.Boule Variations and Slow Cooker Bread.mp4 233MB
- 24.Pain au Levain Variations.mp4 200MB
- 00.Intro.mp4 16MB
