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 €œplain white€ dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten €œfoundation€ 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.
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 €œplain white€ dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten €œfoundation€ 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.
