Living bread : tradition and innovation in artisan bread making

Living bread Tradition and innovation in artisan bread making

Daniel Leader

Book - 2019

"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 bak...ing, 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.'" -- Publisher's description.

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Subjects
Bread.
Cooking (Bread)
Cookbooks.
Recipes.
Genres
Cookbooks
Recipes
Published
New York : Avery, an imprint of Penguin Random House [2019]
Language
English
Main Author
Daniel Leader (author)
Other Authors
Lauren Chattman (author)
Item Description
Includes index.
Physical Description
367 pages : illustrations (chiefly color) ; 28 cm
Bibliography
Includes bibliographical references and index.
ISBN
9780735213838
  • Changing wheat landscapes
  • Understanding artisanal flour
  • Essential baking practices
  • Straight doughs
  • Yeasted pre-ferments
  • Sourdough
  • Simple sourdoughs
  • Complex sourdoughs
  • Sprouted breads
  • Using leftover starter
  • Bread connects us
  • Resources: ingredients and equipment
  • Resources: bakers and mills.
Review by Publisher's Weekly Review

"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 crème fraîche, 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. (Oct.)

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

IACP award winner Leader (Bread Alone Local Breads) offers sound explanations on bread baking, more than 50 recipes, and profiles of many European influencers--not only other bakers but also farmers, millers, and scientists knowledgeable about what it takes to produce a good loaf. The author shares their stories, recipes, and current views about bread, nicely blending respect for ancient ingredients and traditions with a healthy outlook on adopting modern science and technology. As with many bread books for enthusiastic home bakers, this title includes some historical information about wheat and milling as well as a detailed explanation of flour classifications and labeling (American, Italian, German, and French). There are suggestions for home milling and resources lists for specialty equipment and ingredients. The recipes, which do not include hand-kneading details, are grouped by type: straight doughs, yeasted preferments, simple sourdoughs, complex sourdoughs, and sprouted breads. Though intended for home bakers, the recipes provide "notes for professional bakers" working in a production environment, for example. VERDICT Recommended for serious home bread bakers.--Bonnie Poquette, Milwaukee

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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