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The Fresh-Milled Flour Bread Book, by Tim Giuffi

$19.95 Regular Price

  • Product Info

    The full title of this book says it all: The Fresh-Milled Flour Bread Book: The Complete Guide to Mastering Your Home Mill for Artisan Sourdough, Pizza, Croissants and More

    When author/baker Tim Giuffi became a stay-at-home dad, he took up baking. Soon he realized that the best flour was the freshest flour, and began milling and baking in his basement using Janie's Mill whole grains.

    From being a home baker, he moved to being a subscription baker for people in his neighborhood, and then became a vendor at the Oak Park Farmers Market just west of Chicago. Seeing a need for a book about using fresh-milled flours, he wrote one! 

    Tim says this book is “all about using your home mill for a wide variety of recipes from country sourdoughs to baguettes to croissants.” You'll also learn which whole grains best enhance the taste and texture of your bread, get pro tips for sifting bread flour, and insights into when and why to double-mill your flour. 

    While the book is definitely oriented toward the home miller, Tim says “Buying stoneground flours from a local mill is a great option for these recipes if you don’t have a mill.” Either way, you'll get the rich, complex, and delicious tastes and textures of fresh-milled heirloom grains in all your baked goods. 

    Here are a few of Tim's recipes we can’t wait to make: 

    • Toasted Corn Miche (the book includes QR codes you can scan and then watch Tim milling, shaping and baking) 
    • Dark Chocolate, Dried Cherry & Toasted Pistachio bread
    • Sesame Semolina
    "Tim knows baking from the ground up and understands it better than anyone I know. Home milling bakers of Earth, Mr. Giuffi is your guide!" 
    -- Scott Schroeder, co-owner of Maria's Bread Sandwiches

    "The beautiful breads that Tim produces are truly inspiring and delicious. He's always been generous with his time and insight. This book is a journey through years of testing and tweaking of recipes and technique." 
    -- Rick Cook, owner of Manifest Bread 


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