Living Bread: Tradition and Innovation in Artisan Bread Making by Daniel Leader and Lauren Chattman

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    • Ingredients: type 65 flour; active dry yeast
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    • Ingredients: type 65 flour; active dry yeast; buckwheat flour
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    • Ingredients: type 65 flour; active dry yeast; flax seeds; millet; sunflower seeds
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    • Ingredients: type 65 flour; active dry yeast; buckwheat flour; whole rye flour; whole wheat flour
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  • Pizza bianca di Forno Campo de' Fiori
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    • Ingredients: tipo 00 flour; active dry yeast; flaky salt of your choice; rosemary
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    • Ingredients: type 55 flour; active dry yeast; candied cherries; candied orange peel; candied lemon peel; dried apricots; golden raisins; prunes; dark raisins; currants; dried figs; toasted hazelnuts; pistachio nuts; blanched almonds; toasted walnuts
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    • Ingredients: chestnut flour; active dry yeast; type 65 flour; honey; candied chestnuts
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    • Ingredients: Grano del Miracolo flour; active dry yeast; einkorn flour; honey
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    • Ingredients: type 65 flour; active dry yeast; eggs; orange flower water; anise seeds; candied orange peel; olive oil
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    • Ingredients: tipo 00 flour; active dry yeast; Sicilian green olives; sun-dried tomatoes in oil; dried red pepper flakes
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    • Ingredients: type 65 flour; stone-ground whole wheat flour
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    • Ingredients: whole rye flour; stale rye bread; type 65 flour; stone-ground whole wheat flour; toasted walnuts; active dry yeast; onions; Sicilian green olives; tomato paste; curry powder
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Notes about this book

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Notes about Recipes in this book

  • Overnight grain and fruit Loaf

    • eliza on December 08, 2019

      This made an excellent grain and fruit bread. My grain mix included oats, millet, flax seeds, and red quinoa, and I used dried cherries for the apricots. I also adapted the recipe to use my starter instead of yeast, so I scaled back the flours and water to account for that. I did have to add about 1/3 cup extra flour as my dough was just a little too soft. Rose dough overnight at room temp and baked as usual for no knead bread (cast iron pot 400-425 for 30 min, lid off for 10-15 min). The resulting bread is sweet from the fruit, moist inside with a nice crust. Will definitely make again.

  • Pain au levain moderne

    • twoyolks on February 05, 2021

      The bread had a complex flavor that seemed to change as I ate it. The crust was nice and the crumb was good with a loose, uniform structure.

    • OneAnd2 on June 12, 2021

      During bulk fermentation, this dough expanded to fill a 6-liter bucket. It was quite slack, but that could be due to the rainy weather. Ambient temperature during mixing was 73 F, and during final proof was 68. The bread is very tasty, and only somewhat sour.

  • Tourte de meule

    • twoyolks on February 22, 2021

      This had a nice crumb but was just a little too bitter with whole wheat for me to eat by itself. It was pretty good with some butter on it.

  • Pizza bianca di Forno Campo de' Fiori

    • AlexH on October 31, 2019

      I sampled the Roman Pizza in a class last week with Daniel Leader. It’s super easy and fabulous!! We had it simply with olive oil, chopped, fresh rosemary, and Maldon salt. We also had it with a simple tomato sauce. Perfection! This is such a gorgeous, well written book full of interesting recipes and interviews with bakers.

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Reviews about this book

  • Eat Your Books by Jenny Hartin

    ...delivers 60 recipes inspired by bakers from around the world. A culture of flour, water, and yeast begins the journey to amazing creations.

    Full review
  • ISBN 10 0735213836
  • ISBN 13 9780735213838
  • Published Oct 01 2019
  • Format Hardcover
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher Avery

Publishers Text

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 flock to Bread Alone's headquarters in the Catskills from all over the world 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 to the practice of making "good bread" and a cutting-edge guide.


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