About this item
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.
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 such companies as Whole Foods Market and Pepperidge Farm. Her future plans include opening a recreational bread and baking school, floral studio and cafe called Flowers and Bread in the spring of 2016 in Clintonville, Ohio. She loves making bread.
