Very Good Bread: The Science of Dough and the Art of Making Bread at Home: A Cookbook

"This is a Borzoi book published by Alfred A. Knopf"--Copyright page.

Publisher Marketing: "To Melissa Weller, bread is: transformative, it's the foundation for meals all over the world, it's an elemental ritual that leads to mouthwatering results, and it's inspirational - the taste of the perfect brioche, and Weller's obsession with perfecting it, made her fall in love with baking. Now, after years of working as the head baker at some of the country's most celebrated restaurants, Weller shares her best recipes for consistently making the highest quality breads. Because she worked as a chemical engineer before becoming a baker, Weller knows that baking is about precision and science, but it doesn't have to be difficult! With detailed, accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. In these pages, Weller tells you how to create a simple baking schedule that fits into your routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. She also shares tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding. Here too are also extended recipes for bread-based meals, like the Everything Bagel Tuna Crunch, Tortillas with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With over 70 recipes, this is the essential book for making bread so delicious that it earns a place at the center of the table. Included are sections and recipes such as: *Bagels (Sourdough, Everything, Salt+Peppter, Pumpernickel Raisin, and more) and spreads to go with them *Flatbreads *Sourdough Loaves *Petits Pains *Rolls and Sandwich Buns *Baguettes and Ciabatta* Pizza and Focaccia"-- Biographical Note : MELISSA WELLER is a James Beard Award-nominated baker and the author of A Good Bake . A French Culinary Institute graduate, she trained at Babbo and Sullivan Street Bakery in New York City. She was chef-partner at High Street on Hudson; head baker at Per Se, Bouchon Bakery, and Roberta's; an owner and founder of Sadelle's; and the head baker at Walnut Street Café in Philadelphia. She lives in Brooklyn. Review Quotes : "Consider this title from Melissa Weller (her first cookbook on dessert baking is stellar), which is also quite comprehensive. Plus, after they've mastered some basics, she has additional recipes for what to do with their creations -- things like Everything-Bagel Tuna-Crunch Sandwiches and Tacos With Pulled Pork and Salsa Ranchera." -- Emma Wartzman, The Strategist "As a baker, James Beard Award-nominated Melissa Weller has always gravitated towards the savory side: Bread, she says, is her passion. But it's only with this, her second book (following the sweets-heavy A Good Bake) that she goes all in on baguettes and bagels, tortillas and pizzas, hoagie rolls and loaves of honey whole wheat... Science, is folded throughout like butter in a laminated dough, appropriate for a chemical engineer turned baker." -- Molly McArdle , Food & Wine Publisher Marketing : A STRATEGIST BEST COOKBOOK TO GIFT THIS YEAR From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home--from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas

Format: Hardcover | Pages: 336 | Publication Date: 2024-11-05