One Dough, Ten Breads

Making Great Bread by Hand

Nonfiction, Food & Drink, Baking & Desserts, Bread, Baking, Entertaining
Cover of the book One Dough, Ten Breads by Sarah Black, HMH Books
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: Sarah Black ISBN: 9780544579330
Publisher: HMH Books Publication: February 2, 2016
Imprint: Houghton Mifflin Harcourt Language: English
Author: Sarah Black
ISBN: 9780544579330
Publisher: HMH Books
Publication: February 2, 2016
Imprint: Houghton Mifflin Harcourt
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

More books from HMH Books

Cover of the book 100 Perfect Pairings: Main Dishes to Enjoy with Wines You Love by Sarah Black
Cover of the book Mary Poppins Opens the Door by Sarah Black
Cover of the book 1,000 Indian Recipes by Sarah Black
Cover of the book Curious George and the Bunny by Sarah Black
Cover of the book The Diezmo by Sarah Black
Cover of the book American Pastoral by Sarah Black
Cover of the book Proof by Sarah Black
Cover of the book A Kopp Sisters Collection by Sarah Black
Cover of the book CliffsNotes on Anaya's Bless Me, Ultima by Sarah Black
Cover of the book Not One Damsel in Distress by Sarah Black
Cover of the book CliffsNotes GRE General Test Cram Plan 2nd Edition by Sarah Black
Cover of the book CliffsNotes on Shakespeare's Henry IV, Part 1 by Sarah Black
Cover of the book The Christmas Quiet Book by Sarah Black
Cover of the book They Called Themselves the K.K.K. by Sarah Black
Cover of the book Ragtag by Sarah Black
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy