This is, definitively, the best bread book in all the land.
The Bread Baker’s Apprentice
, it bills itself as a survey book, but claims to be “[distilled]... down to the basics” and more accessible to the home cook. Thus, while many of the recipes are similar to those in, photos of chefs in toques have been replaced by people in everyday clothes, and the long sections on bread science are gone.
The other technical issue we faced was yield: some of the recipes make a perplexingly large amount of bread and depending on where in the biscuit recipe you look, you’ll end up with either 12 or 22 biscuits.That being said, we were very happy with how the other recipes we tried turned out. In the rustic bread category, Emmie loved that thewas super airy and had a nice flavor from a three-day fridge fermentation. Sara made this iteration of, which was also fantastic.
Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.This book is a treasure, much like a community cookbook packed full of cherished family recipes, and is one to read from start to finish lest you miss some delightful gem of wisdom. James Beard is a congenial host throughout, and reading his voice is a balm during the trying time we are currently living through.
The book starts with some basic information about ingredients, then quickly moves into the recipes. Beginning bread makers are advised to start with the first recipe in the book as the most detailed instruction and trouble-shooting is found in this recipe. Most of the other recipes are light on the details, often offering little direction on the process of mixing, shaping or baking the dough. This could be a hurdle for inexperienced bakers, or for bakers who appreciate precision in recipes.
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