Whole Grain Bread and Baking. Theory, Practice, Recipes

Your own bread is tastier, healthier, and easy to make in your own kitchen. With this book, you will prepare the best homemade bread you have ever tasted. Once you start, you will realize that the authors offer not just... a collection of recipes, but a step-by-step understanding of the process. Mark Bittman and Kerry Conlan have spent many years collaborating to perfect their delicious whole grain bread made with natural sourdough. The authors will teach you how to knead great bread at any moment and even improve it.

In this book:
• Theory, a list of necessary ingredients and equipment for making whole grain bread.
• Techniques for making basic bread, rolls, and Bittman's rustic bread.
• The essential nuances of making sourdough, preparing and folding the dough, and baking homemade bread.
• Bread recipes for sandwiches, baguettes, crackers, and panzanella.
• Variations of the classic «Margherita», focaccia, muffins, twists, croissants, and bread-based desserts.

«Prepare for the fact that the path to success will not be quick: your first experience may evoke mixed feelings, and it will definitely be worse than the tenth, and the tenth will be worse than the fiftieth. But the day will come when your bread will look as beautiful as the photographs on the pages of this book, and you will be able to replicate it as often as you like». — Mark Bittman

Mark Bittman — journalist, writer, and bestselling author of «How to Cook Everything. The Big Recipe Book and Techniques», «The Truth in Food», «Whole Grain Bread and Baking».