Bittman Bread: No-Knead Whole Grain Baking for Every Day

Houghton Harcourt. Nov. 2021. 256p. ISBN 9780358539339. $35. COOKING
Bittman (How To Cook Everything; Animal, Vegetable, Junk) helped catapult the previously established no-knead white bread method to popularity, and then sought to create something else: a 100-percent whole grain, naturally leavened loaf. In this new cookbook, he shares what he learned on his quest. Renowned for his ability to explain complicated things to home cooks, Bittman has written another logically arranged book that offers a gradual understanding of the breadmaking process, with recipes for a slew of no-knead whole grain sandwich breads, baguettes, flatbreads, rolls, and enriched doughs. For new bakers, the book discusses grains, flours, and equipment and has instructions for beginning a sourdough starter. Striving for accessibility, the text avoids technical jargon (and includes a glossary). Fantastic photographs depicting the textures of flours, doughs, and baked loaves offset a few awkward pages of headshots and call-out boxes that are meant to read like conversations.
VERDICT Another cookbook in which Bittman thoroughly learns a kitchen task, then deftly explains it to readers. Recommended for anyone interested in whole grains or easy, no-knead, naturally fermented bread.
Comment Policy:
  • Be respectful, and do not attack the author, people mentioned in the article, or other commenters. Take on the idea, not the messenger.
  • Don't use obscene, profane, or vulgar language.
  • Stay on point. Comments that stray from the topic at hand may be deleted.
  • Comments may be republished in print, online, or other forms of media.
  • If you see something objectionable, please let us know. Once a comment has been flagged, a staff member will investigate.



We are currently offering this content for free. Sign up now to activate your personal profile, where you can save articles for future viewing