Sarah Black's welcoming book provides all of the instructions, photographs, and encouragement necessary for the novice baker to turn out golden, airy loaves of rustic bread, with lots of variations. One Dough, Ten Breads
begins with the easiest recipe and techniques and advances like a cooking class, adding new processes and skills as the reader masters each chapter. My favorite aspect of the book is Black's helpful margin notes, which anticipate questions that might arise as you work through a specific step in a recipe. (Featured Cookbook, "On the Table"
) Recommended By Rhianna W., Powells.com
Synopses & Reviews
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.
An introduction to making bread by hand, starting with one simple dough and making small changes to ingredients and proportions to create ten "foundation" breads; plus additional recipes and lessons on essential techniques.
About the Author
SARAH BLACK is a baker and baking instructor with 25 years of professional baking experience in New York City, having worked at such legendary bakeries as Tom Cat Bakery and Amy’s Bread and consulted with companies such as Whole Foods Market and Pepperidge Farm. Her future plans include teaching bread classes at The Seasoned Farmhouse and opening a recreational bread and baking school called Flowers and Bread in the spring of 2016, both in Clintonville, Ohio.