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Bread Alone : bold fresh loaves from your own hands

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"Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world.

In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations.

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Availability

Detail Information

Series Title

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Call Number

641.815 LEA

Publisher

New York, USA : William Morrow and Company., 1993

Collation

332 pages : illustration ; 26 cm

Language

English

ISBN/ISSN

9780688092610

Classification

641.815

Content Type

text

Media Type

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Carrier Type

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Edition

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Subject(s)

Bread
Cooking (Natural foods)

Specific Detail Info

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Statement of Responsibility

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