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Measurements are provided both for volume and weight (although you know you really need to be using weight, especially with bread) as well as in baker’s percentages for scaling to larger quantity baking. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. They explain how to use fresh milled flour as well as local and regional wheat varieties with easy instructions for adapting bread recipes for success with whatever flour is available in your market. They show you that an independent organization has determined that our products comply with specific requirements for safety, quality, and provenance. With chapters on simple yeast breads, enriched yeast breads, sourdoughs, enriched sourdoughs, and even pastries, including a whole wheat rough puff and pâté à choux, Mastering Bread treats your interest in good bread baking very seriously. From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipesNAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION“Here, finally, is the one bread book that every cook needs on their kitchen worktable. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market.
- More than 80 recipes
- by Marc Vetri
- Hardcover, 304 pages
- Co-written with Claire Kopp McWilliams & David Joachim
- Photography by Ed Anderson
Reviews
Movie Fan
But personally I like the ‘mainly’ wholewheat route (with some of the bran sieved) out. This method brings an understanding of HOW and WHY bread does what it does and empowers the home baker to think about what they are doing and to revel in creativity and patience. A great cookbook and was even able to recreate an excellent recipe.
Manuel Santana
(If you are mainly cooking with store-bought AP or bread flour or, alternatively, with wholewheat (non-sieved) flour then there are better alternatives). I have been making my own breads in various ways over the years and during the pandemic I have developed a keen interest in sourdough (as many others have)Inside are recipes and personal testimonials of bakers, millers, professional artisans, who have rescued bread from the squishy boring white bread of industrialization to the ancient and vital craft that formed civilization. McWilliams includes a diverse set of directions including sourdoughs/levains and other ‘breads’ such as English Muffins and pretzels. But if you are primarily bread baking with ‘bolted’ (high extraction) flour, then this is the one.
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