One Dough, Ten Breads: Making Great Bread by Hand

One Dough, Ten Breads: Making Great Bread by Hand


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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.

Product Details

ISBN-13: 9780470260951
Publisher: Houghton Mifflin Harcourt
Publication date: 02/02/2016
Pages: 224
Sales rank: 212,564
Product dimensions: 9.10(w) x 8.10(h) x 0.80(d)

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.

Table of Contents

Foreword ix

First x

Thanks xii

Part 1 Building a Foundation

Getting Your Hands in the Dough 2

Tools 10

Ingredients 16

Bread Defined by Words 24

Foundation Bread

1 Simple White Loaves 3

Part 2 Building Dough Structure

Turning Your Dough into Baguettes 33

Adding Water to Make Focaccia 42

Adding More Water to Make Ciabatta 49

These Three Doughs Make Classic Shapes 55

Foundation Breads

2 Baguettes 35

3 Focaccia 44

4 Ciabatta 50

Part 3 Building Flavor and Texture

Infusing Breads with Preferments 64

Teasing Out the Flavors of Different Grains 86

Building Breads with a Sourdough Culture 104

Foundation Bread

5 French Whole Wheat Pain de Campagne 87

6 German Rye with a Seed and Grain Soaker

7 Italian Semolina Bread with Sweet Butter 99

8 White Sourdough Boules 110

9 Whole Wheat Sourdough Batards 115

10 Rye Sourdough Pan Loaf 119

Part 4 Building on What You've Learned

Assembling Recipes with Distinctive Ingredients and Shapes 126

Last 202

Index 204

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