One Dough, Ten Breads

Sarah Black (Autor)

Buch | Hardcover

224 Seiten

2016
John Wiley & Sons Ltd (Verlag)
978-0-470-26095-1 (ISBN)

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With just a few ingredients and this book, even a novice baker is well on the way to making artisan-style breads. 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.

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.

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.

Erscheint lt. Verlag	1.4.2016
Sprache	englisch
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Backen
ISBN-10	0-470-26095-5 / 0470260955
ISBN-13	978-0-470-26095-1 / 9780470260951
Zustand	Neuware