During the early days of the pandemic, it seemed like everyone decided they would spend their time in lockdown baking bread. It was months before yeast and in some cases flour could be found in the supermarkets. Soon social media was brimming with images of attempts at baking the ubiquitous sourdough bread. Many hours were undoubtedly spent in the pursuit of the perfect loaf, but thankfully there are experts who can advise the rest of us when it comes to the art of baking. Greek Bakery Chef Xaris Papalitsas shares his expertise and recipes in his first cookbook, ARTOS: H Techni tis Artopoiias (The Art of Bread Baking), available in Greek online from publisher Gastronomy Essentials.
This new book, created for professionals, but also for adventurous amateurs, is full of delicious sweet and savory baked goods for breakfast, festive suggestions and ideas, traditional and innovative breads with detailed recipes, presented step by step, and accompanied by impressive photos that make you want to start baking immediately or at least have a taste of the gorgeous breads and other baked goods in this volume. It is definitely a must read for all those on the journey to perfecting their baking skills and specifically for those in pursuit of that perfect loaf.
From beer bread with black malt and barley, Monastery bread, or bread made with spelt flour and oats or Horiatiko bread seasoned with honey, there is a recipe for every taste in this essential book for bakers. Also among the recipes, traditional panettone, Viennese baguette, peinirli, pretzel, tsourekia, New York-style bagels, and koulouri from Thessaloniki, as well as simple brioche or with chestnut cream, mizithra, kasseri, or village sausage. These are just a few of the recipes presented in detail in the book.
The aim of the book, according to the press release, is to contribute to the evolution of baking bread and helping professionals and beginners to participate in this wonderful art. Its pages include over 70 recipes from Greece and other European countries, featuring traditional and modern techniques, covering all aspects of the art of baking, and offer each reader a rich and unique guide, an excellent source of inspiration and creation.
The book, besides the detailed recipes for remarkable, delicious, and ideal for any occasion baked goods, also offers insights on theory, including the art of perfect kneading, proper proofing and baking. The insights and tips in the book will help bakers of all levels achieve a perfect result.
Bakery Chef Xaris Papalitsas was born in Volos to parents who were bakers, so he had the opportunity to acquire all the necessary skills and immerse himself in the secrets of baking from an early age. The book, ARTOS, is the result of his passion for the continuous development of bread baking, but also his desire to share his knowledge of this wonderful art. Gastronomy Essentials, which has undertaken the publication of the book, is helping in this endeavor.
The book ARTOS: H Techni tis Artopoiias by Xaris Papalitsas, is available exclusively online and more information is available at: www.Cucina.gr.