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Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry [A Baking Book] Hardcover – 27 October 2020

4.8 out of 5 stars 302 ratings

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Product description

Book Description

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 80 delicious recipes.

About the Author

Trained in Bergamo, Italy, by some of the region's most noted chefs, Marc Vetri is the chef/owner of Pizzeria Vetri, Vetri Ristorante, Osteria, Amis, and Alla Spina, all located in Philadelphia. He has also opened a series of restaurants in partnership with Terrain, with locations in California and Texas. Vetri was named one of Food & Wine's Ten Best New Chefs; he also won the James Beard Award for Best Chef Mid-Atlantic. Vetri has been profiled in Gourmet, Bon Appetit, and the New York Times, and is the author of Mastering Pasta, Mastering Pizza, Il Viaggio di Vetri, and Rustic Italian Food.

Claire Kopp McWilliams developed and implemented the fresh milling program for Vetri Cucina. In 2018, McWilliams launched Ursa Bakery, a solo project using all fresh-milled, regionally-grown grains.

David Joachim is the author of the New York Times best-seller A Man A Can A Plan and a co-writer on numerous cookbooks.

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Product details

  • Publisher ‏ : ‎ Clarkson Potter/Ten Speed (27 October 2020)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 304 pages
  • ISBN-10 ‏ : ‎ 1984856987
  • ISBN-13 ‏ : ‎ 978-1984856982
  • Dimensions ‏ : ‎ 22.17 x 2.69 x 24.84 cm
  • Customer Reviews:
    4.8 out of 5 stars 302 ratings

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4.8 out of 5 stars
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Top reviews from other countries

Sandro
5.0 out of 5 stars Pegada alternativa, mas com conteúdo - ótimas receitas.
Reviewed in Brazil on 3 August 2021
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Frederic Huot
5.0 out of 5 stars Learn bread, don't learn recipes
Reviewed in Canada on 31 December 2020
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One person found this helpful
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Cl
3.0 out of 5 stars Great for fresh Milled bakers
Reviewed in the United States on 18 November 2020
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33 people found this helpful
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Eva Odland
5.0 out of 5 stars Just reading a few pages...
Reviewed in the United States on 29 December 2020
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5.0 out of 5 stars Just reading a few pages...
Reviewed in the United States on 29 December 2020
...allowed me to raise the level of my bread making. I have been making my own breads in various ways over the years and during the pandemic I have developed a keen interest in sourdough (as many others have)

Inside are recipes and personal testimonials of bakers, millers, professional artisans, who have rescued bread from the squishy boring white bread of industrialization to the ancient and vital craft that formed civilization.

The forgotten methods of bread making that have emerged in recent years has revolutionized bread in North America...this book is the latest in a series of books (Tartine, Flour Salt Yeast..) has taken the mystery out of bread making....and opens a door for personal creativity. This method brings an understanding of HOW and WHY bread does what it does and empowers the home baker to think about what they are doing and to revel in creativity and patience. I am actually excited about baking my weekly loaf and want to experiment with the myriad of fresh milled flour becoming available across the country.

The book is beautiful and full of valuable tips and recipes for the kinds of bread you would only see in a handful of true artisan bakeries. The secrets are revealed and passed onto us all in a giving manner that lets us remember that bread making is not a mysterious tool used by industry for profit...it is what makes us civilized, compassionate humans.
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9 people found this helpful
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Munching & Crunchings
5.0 out of 5 stars If You Only Buy One Bread Book….
Reviewed in the United States on 9 August 2021
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5.0 out of 5 stars If You Only Buy One Bread Book….
Reviewed in the United States on 9 August 2021
I own an embarrassingly large number of bread books and my ‘habit’ got worse last year during lockdown(s)…. However, my favorite is this book which is largely written by Claire Kopp McWilliams since it suits my style of bread making best - so it likely isn’t for everyone. But if you are primarily bread baking with ‘bolted’ (high extraction) flour, then this is the one. (If you are mainly cooking with store-bought AP or bread flour or, alternatively, with wholewheat (non-sieved) flour then there are better alternatives). But personally I like the ‘mainly’ wholewheat route (with some of the bran sieved) out. McWilliams includes a diverse set of directions including sourdoughs/levains and other ‘breads’ such as English Muffins and pretzels. She’s clear and gives good explanations on the why not just how for each technique. It’s comprehensive and has a good set of photographs for each bread. I’ve tried some new types of breads (including English Muffins and bagels) - all have come out well. The book explores different grains and approaches.

However, if you are newer to bread making and/or mainly baking with AP or bread flour, then I suggest you get Emmanuel Hadjiandreou’s ‘How to Make Bread’ - which is also excellent and covers a wide range of breads and techniques.
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