Bread Illustrated

Bread Illustrated

A Step-by-step Guide to Achieving Bakery-quality Results at Home

Book - 2016
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In this comprehensive cookbook, America's Test Kitchen breaks down the often intimidating art and science of bread baking, making it easy for anyone to create foolproof, bakery-quality breads at home.



Many home cooks find bread baking rewarding but intimidating. In Bread Illustrated, America's Test Kitchen shows bakers of all levels how to make foolproof breads, rolls, flatbreads, and more at home. Each master recipe is presented as a hands-on and reassuring tutorial illustrated with six to 16 full-color step-by-step photos. Organized by level of difficulty to make bread baking less daunting, the book progresses from the simplest recipes for the novice baker to artisan-style loaves, breads that use starters, and more complex project recipes. The recipes cover a wide and exciting range of breads from basics and classics like Easy Sandwich Bread and Fluffy Dinner Rolls to interesting breads from around the world including Lahmacun, Panettone, and Fig and Fennel Bread.
Publisher: Brookline, MA : America's Test Kitchen, [2016]
ISBN: 9781940352602
Branch Call Number: 641.815 Bre
Characteristics: x, 422 pages : color illustrations ; 26 cm

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LPL_EliH Apr 05, 2017

Believe the hype-- this is THE book to get when it comes to bread. The recipes are well-organized, with selections covering all the main bread types and difficulty levels. This is simply the best way to start get'n yeasty. After delving into the foolproof introductory bakes, you're going to be shopping for lava rocks in no time.

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sinbad64
Mar 03, 2017

This is the best bread baking book I have read in terms of actually being able to make the loaves described therein. Many other such books have a sourdough or levain starter, which is a turn-off for many home bakers, or have arcane ingredients, or origami-master style folding of dough, or fussy repeated rise times not practical for someone who has other things to do than sit around waiting for dough to poof in maddening increments. This book has almost none of those deficiencies, yet gives you the chance to experiment with many types of bread. It is written well, and it has oodles of lovely photographs to guide you through the various processes. Finally, I would even say that if you are going to do a lot of home bread baking, instead of getting it from the library, go buy it. I know you will find it pleasantly useful.
PS: I know I sound like I work for Test Kitchen, but I don't. I have, however, been baking bread at home for close to a decade.

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