Bread: Artisan Breads from Baguettes and Bagels to Focaccia and Brioche by Eric Treuille and Ursula Ferrigno

  • Plain or basic white bread (Pain ordinaire) (page 72)

    from Bread Bread by Eric Treuille and Ursula Ferrigno

    • Categories: Bread & rolls, savory; French; Vegan
    • Ingredients: dried yeast; strong white flour
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Notes about Recipes in this book

  • German country-style rye bread (Landbrot)

    • manycookbooks on March 10, 2019

      This recipe is seriously flawed, unless I missed something. After making the starter, which, despite fresh yeast, did not become very "bubbly", the instructions follow to make the dough. Step 2 indicates that you should "mix the flours in a large bowl. Make a well in the center and add the dissolved yeast and starter" (so far, so good). After mixing, the mixture is supposed to be a "thick batter", but it's more like a heavy bowl of sludge. It did not "sponge" and get frothy! Even worse, in step 4, you are to add the "fermented batter" and "mix in the flour"! Excuse me, but didn't we already do that in step 2? The entire recipe is very poorly described and I needn't tell you about the dismal result! Not only does the dough need "proofing" correctly, but the recipe needs "proofreading"!

  • Pumpkin bread

    • SugarFree_Vegan on April 29, 2020

      A really good way to stretch (no pun intended!) your flour out if you don't have much left. I had an old can of pumpkin puree that I used and froze the remaining pumpkin for a cake maybe. A great looking bread, makes a much softer loaf too.

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Reviews about this book

  • Farmgirl Fare

    If you learn best by looking at pictures, then this is definitely the book for you...And while it's a perfect book for beginners...many experienced bakers would also enjoy it.

    Full review
  • ISBN 10 0756603706
  • ISBN 13 9780756603700
  • Published Apr 15 2004
  • Format Hardcover
  • Page Count 168
  • Language English
  • Edition 2nd
  • Countries United Kingdom
  • Publisher DK Publishing

Publishers Text

Covering the essential techniques of mixing, kneading, shaping, and baking bread, and accompanied by an inspirational bread gallery with over 100 recipes, Bread is the perfect guide for both novice and experienced bakers. Featuring step-by-step sequences and easy-to-follow text that take the mystery out of baking bread, this is a complete illustrated guide to the key ingredients and equipment used in the art of bread making from around the world.

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