| 9780470260951 |
| (hbk.) |
| 0470260955 |
Available:*
Library | Material Type | Call Number | Shelf Location | Status | Item Holds |
|---|---|---|---|---|---|
Searching... Library 21c | Book | 641.815 BLAC | Nonfiction | Searching... Unknown | Searching... Unavailable |
Searching... Library 21c | Book | 641.815 BLAC | Nonfiction | Searching... Unknown | Searching... Unavailable |
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Summary
Summary
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.
Author Notes
Sarah Black is a baking instructor with twenty-five years of professional baking experience. As a founding baker of Tom Cat Bakery, she was at the forefront of New York City's artisan bread renaissance. She now lives in Columbus, Ohio, where she oversees the bread baking program at Flowers and Bread, a recreational baking school, floral studio, and caf, and also teaches classes at The Seasoned Farmhouse. Sarah loves making bread.
Reviews (2)
Publisher's Weekly Review
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. (Feb.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
*Starred Review* It's hard to imagine how the printed page can capture the sensations touch, taste, feel, and smell involved in baking bread. Yet lifetime baker Black manages to do so. How? By first investigating the building of a simple white loaf. The instructions are very tactile: Notice the warmth of the water, See tiny bubbles form from the yeast. Experiences are put into words: sticky hands, living yeast, fermentation, kneading, shaping, and, finally, baking. The rest of these foundational directions carefully take the novice, step-by-step and photograph-by-photograph, through the bread basics. After that in-depth chapter, Black carefully explains tools and ingredients, which prefaces the book's next three parts: building dough structure, flavor and texture, and on what you have learned. What's also unusual about this cookbook is the attention to detail. Black points out the differences between various recipes with what's new sidebars and lists other shapes to try. Photographs accompany the approximately 30 recipes, from French whole-wheat pain de campagne and fougasse to sour rye rolls with olives, lemon zest, and celery-seed salt. All in all, probably the closest a book can get to a hands-on course in the art of bread.--Jacobs, Barbara Copyright 2015 Booklist
Table of Contents
| Foreword | p. ix |
| First | p. x |
| Thanks | p. xii |
| Part 1 Building a Foundation | |
| Getting Your Hands in the Dough | p. 2 |
| Tools | p. 10 |
| Ingredients | p. 16 |
| Bread Defined by Words | p. 24 |
| Foundation Bread | |
| 1 Simple White Loaves | p. 3 |
| Part 2 Building Dough Structure | |
| Turning Your Dough into Baguettes | p. 33 |
| Adding Water to Make Focaccia | p. 42 |
| Adding More Water to Make Ciabatta | p. 49 |
| These Three Doughs Make Classic Shapes | p. 55 |
| Foundation Breads | |
| 2 Baguettes | p. 35 |
| 3 Focaccia | p. 44 |
| 4 Ciabatta | p. 50 |
| Part 3 Building Flavor and Texture | |
| Infusing Breads with Preferments | p. 64 |
| Teasing Out the Flavors of Different Grains | p. 86 |
| Building Breads with a Sourdough Culture | p. 104 |
| Foundation Bread | |
| 5 French Whole Wheat Pain de Campagne | p. 87 |
| 6 German Rye with a Seed and Grain Soaker | |
| 7 Italian Semolina Bread with Sweet Butter | p. 99 |
| 8 White Sourdough Boules | p. 110 |
| 9 Whole Wheat Sourdough Batards | p. 115 |
| 10 Rye Sourdough Pan Loaf | p. 119 |
| Part 4 Building on What You've Learned | |
| Assembling Recipes with Distinctive Ingredients and Shapes | p. 126 |
| Last | p. 202 |
| Index | p. 204 |
