dulcypas "r" - bollería, panes especiales y otras masas by grupoVilbo

Technical details: 150 pages, square format 21 x 20 cm. with wired binding. More than 100 recipes.

Language: spanish

Description: being able to handle different types of dough is, if anything, what has traditionally determined a pastry artisan’s job. Mixing a few ingredients until the dough is formed, then baking it in the oven, the end result being a product which isn’t only edible, but delicious, is the greatest miracle of this trade. we dedicate this dulcypas “r” to the baked doughs. This is a collection of the most distinguished and interesting recipes printed in the magazine dulcypas in recent years, signed by well-known professionals. The master angel ortiz, author of the memorable and essential book, “bollería” (pastries), published by grupo vilbo more than 20 years ago, introduces us to the topic of doughs through his wise advice and his professional experience. 

From there on, the reader will find in these pages almost a hundred traditional elaborations, some as universal as the croissant and others which have a more local feel such as valencian “pan quemao”, portuguese xavier bread, or italian focaccia.