Living Bread
Tradition and Innovation in Artisan Bread Making: A Baking Book
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- $21.99
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- $21.99
Publisher Description
2020 James Beard Award Winner
The major new cookbook by the pioneer from Bread Alone, who revolutionized American artisan bread baking, with 60 recipes inspired by bakers around the world.
At twenty-two, Daniel Leader stumbled across the intoxicating perfume of bread baking in the back room of a Parisian boulangerie, and he has loved and devoted himself to making quality bread ever since. He went on to create Bread Alone, the now-iconic bakery that has become one of the most beloved artisan bread companies in the country. Today, professional bakers and bread enthusiasts from all over the world flock to Bread Alone's headquarters in the Catskills to learn Dan's signature techniques and baking philosophy.
But though Leader is a towering figure in bread baking, he still considers himself a student of the craft, and his curiosity is boundless. In this groundbreaking book, he offers a comprehensive picture of bread baking today for the enthusiastic home baker. With inspiration from a community of millers, farmers, bakers, and scientists, Living Bread provides a fascinating look into the way artisan bread baking has evolved and continues to change--from wheat farming practices and advances in milling, to sourdough starters and the mechanics of mixing dough. Influenced by art and science in equal measure, Leader presents exciting twists on classics such as Curry Tomato Ciabatta, Vegan Brioche, and Chocolate Sourdough Babka, as well as traditional recipes. Sprinkled with anecdotes and evocative photos from Leader's own travels and encounters with artisans who have influenced him, Living Bread is a love letter, and a cutting-edge guide, to the practice of making "good bread."
PUBLISHERS WEEKLY
"Some of the best bread comes from tiny bakeries," writes two-time IACP Award winner Leader (Bread Alone) in this superb study. He focuses on independent bakeries, gives a primer on ancient grains and DIY flour milling, and provides profiles of European artisan bakers who create outstanding bread (among them Rodolphe Landemain, whose Rue des Martyrs bakery in Paris is known for its traditional baguette). Leader offers readers plenty of tips on baking baguettes, pain au levain, and schwarzbrot (German black bread), among several others. Many recipes are keepers, such as a lush brioche that utilizes cr me fra che, a laminated honey rye with lemon and herbs; and a lovely rosemary and walnut schiacciata made with leftover sourdough starter. The book excels in its attention to French, German, and Italian bakeries and their specialties. Expertly marrying the art and science that's required to create great bread, the authors walk readers through each step (recipes includes additional tips for professional bakers) with specific instructions to assuage fears and ensure success. This vital addition to the dough canon will resonate with serious home bakers as well as professionals.