- € 8,99
The most accessible and authoritative guide to making delicious homemade bread using flour milled from whole grains—with dozens of recipes!
“Bread lovers of all skill levels are sure to find themselves returning to this one time and again.”—Publishers Weekly (starred review)
A pioneer of the at-home milling movement, Adam Leonti has written the definitive guide that modernizes this old-world tradition for home cooks and amateur breadheads. With step-by-step photographs and comprehensive instructions to guide you through each technique, plus guidance on all aspects of home milling, including sourcing wheat or flour and choosing the right equipment for your kitchen, Flour Lab is a master class at making better-tasting and more nutritious food.
Thirty-five recipes for bread, pasta, pizza, cake, and pastry serve as a practical base, and Leonti provides dozens of delicious recipes to tailor them to your taste, including:
• Bread: Potato Rolls with Honey Butter; Bagels; Yeasted Ciabatta
• Pasta: Canderli (bread dumplings); Ricotta and Lemon Zest Ravioli; Chicken Liver and Saffron Ragù
• Pizza: Butter, Honey, and Lavender Bianco-style Pizza; Robia, Mortadella, and Arugula Pizza al Taglio; Tomato and Stracciatella Pizza Napoletana
• Pastry, Cookies, and Cakes: Biscotti with almond and grapefruit; Whole Wheat Croissants; Carrot Cake with Cream Cheese Frosting
Embracing freshly milled flour in these recipes—and all the ones you already love to make—will ensure that you never have a stale meal again.
Praise for Flour Lab
“Do you want to make pasta from freshly milled our? Pizza and focaccia? Pastry and bread? The genius of this book is that it expands the possibilities of using freshly milled grains—think flavor, texture, nutrition, uniqueness—across a broad, delicious spectrum. Adam Leonti’s Flour Lab is clearly composed, enthusiastic, and inspiring.”—Ken Forkish, author of Flour Water Salt Yeast
“Flour Lab is not only a beautiful and inspiring book, but it also vividly portrays, through its excellently written narrative and amazing recipes, the personal—yet universal—journey of the artisan soul. Adam Leonti’s own discovery process of the joys of milling and baking with fresh flour is now a lasting and enriching gift to us all.”—Peter Reinhart, author of The Bread Baker’s Apprentice, Bread Revolution, and Perfect Pan Pizza
Brooklyn Bread Lab founder Leonti and Parla (coauthor, Food of the Italian South) open this immersive guide to bread baking and beyond with an inspiring salvo on the merits of milling one's own wheat. The flavor of self-milled grains are "intense, bolder, brighter," Leonti writes before describing the various kinds of mills and what to look for when purchasing them. The authors include helpful step-by-step photographs for many recipes, including a basic yeasted loaf, sourdough, bagels, and baguettes (the authors suggest prepackaged flours for those who choose not to mill their own). From there, they advise what flour to use for making pasta and pizza, offering recipes for several types of pasta (lasagna, tagliatelle, gnocchi, etc.), as well as simple but glorious sauces (ricotta and lemon zest, chicken liver and saffron ragu) to accompany them. Pizza gets a similar deep dive, with dough recipes for Neapolitan, Roman, Detroit, and Connecticut styles, along with suggestions for 13 different toppings ranging from the basic pepperoni to the more innovative pistachio pesto and fontina; corn with scallions; and butter, honey, and lavender. Bread lovers of all skill levels are sure to find themselves returning to this one time and again. This unique and practical collection of standards stands out in a crowded field.