Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

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The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Any time you're using lots of flour or other dry ingredients, you should be weighing them. Measuring cups and spoons don't serve up the same amount of flour every time; you need a scale to achieve the accuracy required for bread recipes. If a cookbook makes this basic mistake and measures flour in cups and tablespoons, it's a sure indication that its recipes will be suspect. Publishers Text From Marc Vetri, acclaimed master of pasta, pizza, and bread, and chef/owner of four highly popular Philadelphia restaurants, comes this detailed guide to making artisan breads at home, including over 80 recipes. The book was first published in 1985, but this 2021 edition has added tons of online content, including links to technique videos, quizzes, pronunciation guides, and more.

Mastering Bread: The Art and Practice of [PDF] [EPUB] Mastering Bread: The Art and Practice of

Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. 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. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation.The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread , Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Here, finally, is the one bread book that every cook needs on their kitchen worktable."--Andrew Zimmern, host of Bizarre Foods

Mastering Bread: The Art and Practice of Handmade Sourdough Mastering Bread: The Art and Practice of Handmade Sourdough

For a baker at any level who wants to master techniques and bake a variety of breads, we recommend" The Bread Baker's Apprentice." If you're on a gluten-free diet and want to start baking at home, we recommend " Gluten-Free Artisan Bread in Five Minutes a Day." What to Look for in a Bread Cookbook Recipes That Use Weights Your empty dryer: Spin it for a couple of minutes to warm it up, then turn it off and pop your container of dough inside Which leads to the next point: Bread dough is usually left to rise two different times in the baking process, and proofing technically refers to just the second of these rises but is often used to describe both.Included in this book are more than 70 recipes for sourdough and yeast loaves as well as accompaniments to serve with the breads. Most recipes have photographs of the baked goods and on top of that, some even have step-by-step photographs. As we already mentioned the recipes are diverse, giving you a lot of options to choose from. Mastering Bread opens the doors to the minds of Vetri and McWilliams. In this book, these amazing bakers share everything they have learned over the years about the art and science of making incredible bread. 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. Also included in the book are bios and interviews with grain farmers, millers, and bread bakers that show you the other side of the bread-making process. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. 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. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread , Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven.