Bread Book: Ideas and Explorations from the Future of Grain, Flour, and Fermentation by Chad Robertson and Jennifer Latham

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  • ISBN 10 0399578846
  • ISBN 13 9780399578847
  • Published Sep 28 2021
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Lorena Jones Books

Publishers Text

More than a decade ago, Chad Robertson's country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. It was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of notable understudies, from Danny Bowien of Mission Chinese to Rene Redzepi of Noma. Now Robertson has teamed up with Tartine's director of bread, Jennifer Latham, to explore how superior grain and next-level flours respond to hydration and fermentation to make great bread even better.

Bread Book showcases Robertson's and Latham's unparalleled knowledge and latest contribution to the craft and science of bread making. Experienced bakers and novices will find their primers on grain, flour, sourdough starter, leaven, and dough formulas refreshingly easy to understand and use. Thirteen singular master formulas for naturally leavened doughs--from the reengineered country bread to rustic baguettes, flatbread, rolls, buns, tortillas, pizza, rye, gluten-free loaves, and more, plus fermented pasta doughs that use discarded sourdough starter--make Bread Book the most innovative and complete manual for baking with wild yeast cultures. More than 150 stylish step-by-step and recipe photographs illustrate the master recipes and the forty-five spin-offs.



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