Bread Alone

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"Good bread is hard to find and easy to make," says Dan Leader, inviting you into the world of traditional bread baking. This book offers a comprehensive guide to creating country-style breads at home, capturing the imagination and taste buds of many. Leader shares his journeys across America and Europe to source vital ingredients, learn from master bakers, and perfect traditional techniques. The recipes include large sourdough ryes, dark raisin pumpernickel, authentic French pain au levain, and crusty baguettes, all made from organic, stone-ground grains and slow-leavened for optimal flavor. As you explore the recipes, you'll appreciate the importance of your observations in baking. In "Becoming Bread," you'll learn to identify high-quality flour, while the "Straight-Dough Breads" chapter offers quick recipes that fit any schedule. Leader demystifies sourdough, guiding you through its creation and maintenance, and introduces various rye breads and their unique flavors. You'll master the art of making authentic French baguettes, and discover a range of traditional French and Italian recipes, including brioche and panettone. For those short on time, quick bread recipes like Vanilla Bean Butter Loaf and Provolone Sage Corn Loaf are included. This book is an essential resource for bakers, providing a deeper understanding of the art of bread making, enriched by stories from passionate bakers. It’s a must-have for bread enthusias