One Dough, Ten Breads: Making Great Bread by Hand

by Sarah Black, Amy Scherber (Foreword by)

Overview

An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities

For anyone who’s ever wanted to bake homemade bread but doesn’t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one’s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads. Baking instructor Sarah Black starts with the simplest “plain white” dough, then makes small changes to ingredients, proportions, and shapes to take the reader through ten “foundation” breads, from baguettes to ciabatta to whole-wheat pain de campagne to sourdough. Notes and teaching moments, shaping instructions, clear step-by-step photography, and additional recipes build on this foundation to create new and varied breads that will appeal to bakers of all skill levels, including: sandwich loaves, rustic country-style breads, dinner rolls, pizza and focaccia, crackers, and hearty breads studded with dried fruits, nuts, seeds, or whole grains.

Product Details

ISBN-13:	9780470260951
Publisher:	HMH Books
Publication date:	02/02/2016
Pages:	224
Sales rank:	501,901
Product dimensions:	9.10(w) x 8.10(h) x 0.80(d)

About the Author

Sarah Black is a baker and baking instructor with 25 years of professional baking experience in New York City, having worked at such legendary bakeries as Tom Cat Bakery and Amy’s Bread and consulted with companies such as Whole Foods Market and Pepperidge Farm.

Table of Contents

Foreword ix

First x

Thanks xii

Part 1 Building a Foundation

Getting Your Hands in the Dough 2

Tools 10

Ingredients 16

Bread Defined by Words 24

Foundation Bread

1 Simple White Loaves 3

Part 2 Building Dough Structure

Turning Your Dough into Baguettes 33

Adding Water to Make Focaccia 42

Adding More Water to Make Ciabatta 49

These Three Doughs Make Classic Shapes 55

Foundation Breads

2 Baguettes 35

3 Focaccia 44

4 Ciabatta 50

Part 3 Building Flavor and Texture

Infusing Breads with Preferments 64

Teasing Out the Flavors of Different Grains 86

Building Breads with a Sourdough Culture 104

Foundation Bread

5 French Whole Wheat Pain de Campagne 87

6 German Rye with a Seed and Grain Soaker

7 Italian Semolina Bread with Sweet Butter 99

8 White Sourdough Boules 110

9 Whole Wheat Sourdough Batards 115

10 Rye Sourdough Pan Loaf 119

Part 4 Building on What You've Learned

Assembling Recipes with Distinctive Ingredients and Shapes 126

Last 202

Index 204

Editorial Reviews

09/21/2015
Black, who believes “getting your hands in the dough is the best way to learn about bread,” provides easy-to-follow directions for 10 types of bread, each created from one dough and with less than 30 minutes of active time. A primer on ingredients, tools, techniques, and tips gets readers ready for the master dough, which is altered for the types of bread. For example, adding additional water makes ciabatta, and rye flour is incorporated for a German rye. Shaping instructions for various style of loafs, rolls, and more are given in highlighted sidebars and shown in step-by-step photos. Recipes take the dough from basic breads to crackers, pizza, and a variety of foccacias. Sweet options included a cinnamon-raisin pan loaf; whole-wheat sourdough with figs, apples, and raisins; and whole-wheat rolls with toasted grains and currents. Full-page photos show the appeal of a just-out-of-the-oven homemade loaf, and additional features, such as “How Breads Got Their Names,” are pleasantly informative. Agency: Miller Bowers Griffin Literary Management. (Feb.)

Publishers Weekly

"For anyone who’s ever wanted to bake homemade bread but doesn’t know where to begin, One Dough, Ten Breads is the answer: With just a few ingredients, one’s own two hands, and this book, even a novice baker is well on the way to making artisan-style breads."
—PBS.org

"Sarah Black walks you through it, step-by-step, starting with the simplest bread she can (a basic white loaf) and building on that in terms of flavor, texture, and shape. If you're looking for a book that will ease you into bread making (or a break from the super bro-y bread books of recent years) this is it."
—Epicurious.com

"It’s hard to imagine how the printed page can capture the sensations—touch, taste, feel, and smell—involved in baking bread. Yet lifetime baker Black manages to do so. All in all, probably the closest a book can get to a hands-on course in the art of bread."
—Booklist, starred

“In this brilliant book, Sarah Black proves that she is not only a master of her craft, but also a consummate teacher, creating recipes that are straightforward, delicious, and never dumbed down. Most impressive of all, she manages to make baking feel both approachable and infinitely adaptable.”
-Dan Barber, chef and co-owner, Blue Hill, and author of The Third Plate

“This instructive and entertaining book sets up the home bread baker for success. Sarah has let the baker's best secret out of the bag—one dough can yield an immense diversity of breads—and here she teaches you to make a dazzling array.”
-Jessamyn Waldman Rodriguez, author of The Hot Bread Kitchen Cookbook

“I discovered what a superb baker Sarah was more than twenty years ago—her ciabatta changed New York City’s breadscape forever—and now, with One Dough, Ten Breads, we all discover that Sarah is a beautiful writer and a world-class teacher. I’d missed Sarah’s breads for too long; now I’m making them at home and you will too.”
-Dorie Greenspan, author of Baking Chez Moi

From the Publisher

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