Tewksbury Public Library

Bread book, ideas and innovations from the future of grain, flour, and fermentation, Chad Robertson with Jennifer Latham

eng

illustrations

index present

non fiction

Bread book

1289306465

Chad Robertson with Jennifer Latham

ideas and innovations from the future of grain, flour, and fermentation

The cofounder of Tartine bakery and bistro shares his knowledge of the craft and science of bread making with sixteen formulas for naturally leavened doughs--including baguettes, flatbread, rolls, tortillas, gluten-free loaves, and fermented pasta doughs that use discarded sourdough starterMore than a decade ago Robertson's recipe for Tartine bread launched hundreds of thousands of sourdough starters. Now Robertson and Latham explain how high-quality, stustainable, locally sourced grain and flours respond to hydration and fermentation to make great bread even better. With recipes that are easy to understand and use, they provide formulas for naturally leavened doughs-- and some are vegan and gluten-free. Voyage into the future of exceptional bread! -- adapted from inside front cover

Introduction -- Glossary of terms -- Recommended equipment -- About grain and flour -- Leaven primer -- Introduction to formulas -- Country bread -- Baguettes -- Slab breads -- Kids' bread -- Flatbreads -- Burger and sandwich buns -- Dinner rolls -- Rye bread -- Vegan bread -- Gluten-free bread -- Crispbreads -- Tortillas -- Pizza dough -- Fermented pasta