Mastering Bread: The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry

Ten Speed Press: Crown. Oct. 2020. 304p. ISBN 9781984856982. $32.50. COOKING
In his third dough book, James Beard Award–winning chef Vetri continues to encourage home bakers to embrace whole grains and freshly milled flours. Here, he covers yeasted, enriched, and sourdough breads along with pastries and foods made with bread. As in Adam Leonti’s Flour Lab, the details of grain and flour will intrigue some readers. Others have the authors’ permission to flip directly to the recipes, thoughtfully organized by level of difficulty. The easy-to-read recipes list ingredients in a baker’s formula with measurements given in metric weight (followed by cups and tablespoons for reference). Directions are thorough. Unlike Daniel Leader’s Living Bread, which focused on machine use, this resource includes illustrations and tips for both hand- and machine-mixing. Standard beginner information (terms, troubleshooting, etc.) is included as well as a bibliography of books and articles for further reading.
VERDICT Well done, this book is highly recommended for bread heads and anyone else interested in the current fresh flour movement.
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