One Dough, Ten Breads
Making Great Bread by Hand
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- $11.99
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- $11.99
Publisher Description
An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities
For anyone who’s ever wanted to bake homemade bread but doesn’t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one’s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads. Baking instructor Sarah Black starts with the simplest “plain white” dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten “foundation” breads, from baguettes to ciabatta to whole-wheat pain de campagne to sourdough. Notes and teaching moments, shaping instructions, clear step-by-step photography, and additional recipes build on this foundation to create new and varied breads that will appeal to bakers of all skill levels, including: sandwich loaves, rustic country-style breads, dinner rolls, pizza and focaccia, crackers, and hearty breads studded with dried fruits, nuts, seeds, or whole grains.
PUBLISHERS WEEKLY
Black, who believes "getting your hands in the dough is the best way to learn about bread," provides easy-to-follow directions for 10 types of bread, each created from one dough and with less than 30 minutes of active time. A primer on ingredients, tools, techniques, and tips gets readers ready for the master dough, which is altered for the types of bread. For example, adding additional water makes ciabatta, and rye flour is incorporated for a German rye. Shaping instructions for various style of loafs, rolls, and more are given in highlighted sidebars and shown in step-by-step photos. Recipes take the dough from basic breads to crackers, pizza, and a variety of foccacias. Sweet options included a cinnamon-raisin pan loaf; whole-wheat sourdough with figs, apples, and raisins; and whole-wheat rolls with toasted grains and currents. Full-page photos show the appeal of a just-out-of-the-oven homemade loaf, and additional features, such as "How Breads Got Their Names," are pleasantly informative. Agency: Miller Bowers Griffin Literary Management.
