Bittman bread : no-knead whole-grain baking for every day

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Title:

Bittman bread : no-knead whole-grain baking for every day

Author:

Bittman, Mark, author.

ISBN:

9780358539339

Physical Description:

241 pages : color illustrations ; 24 cm.

General Note:

Includes index.

Contents:

Introduction. The journey to whole grain baking -- Start with starter and bake a beginner loaf -- The why (and how) of whole grain baking -- Bittman bread -- Beyond the basics -- Pizza, flatbreads, and rolls -- Sweet stuff.

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Summary:

"A revolutionary approach to making easy, delicious whole-grain bread and more This is the best bread you've ever had-best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain-including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread." --

Holds:

Available:*

Library	Call Number	Status
Searching... Hardwood Creek Library (Forest Lake)	641.815 BIT	Searching... Unknown
Searching... Park Grove Library (Cottage Grove)	641.815 BIT	Searching... Unknown
Searching... R.H. Stafford Library (Woodbury)	641.815 BIT	Searching... Unknown
Searching... Stillwater Public Library	641.815 BIT	Searching... Unknown

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Summary

A revolutionary approach to making easy, delicious whole-grain bread and more

This is the best bread you've ever had--best tasting, nourishing, and easy to make right in your own kitchen. Mark Bittman and co-author Kerri Conan have spent years perfecting their delicious, naturally leavened, whole-grain bread. Their discovery? The simplest, least fussy, most flexible way to make bread really is the best. Beginning with a wholesome, flavorful no-knead loaf (that also happens to set you up with a sourdough starter for next time), this book features a bounty of simple, adaptable recipes for every taste, any grain--including baguettes, hearty seeded loaves, sandwich bread, soft pretzels, cinnamon rolls, focaccia, pizza, waffles, and much more. At the foundation, Mark and Kerri offer a method that works with your schedule, a starter that's virtually indestructible, and all the essential information and personal insights you need to make great bread.

Author Notes

Mark Bittman has won IACP Julia Child Awards for his books Fish and How to Cook Everything, which has sold over 400,000 copies. He writes "The Minimalist" column for The New York Times, and his food writing appears in major publications nationwide. He is coauthor of the James Beard Award-winning Jean-Georges: Cooking at Home with a Four-Star Chef (Broadway Books, 1998).

Mark's book, How to Cook Everything Fast: A Better Way to Cook Great Food, was a New York Times bestseller in 2014. (Bowker Author Biography)

Reviews (3)

Publisher's Weekly Review

"Unless you live near a bakery owned by people who really care, you are not going to find a way to get better bread into your life," writes James Beard Award winner Bittman (Animal, Vegetable, Junk) in this splendid guide to creating what he deems the perfect whole-grain loaf. While he gives his predecessors, such as Jim Lahey--whose famed no-knead, Dutch oven method yielded "the best white bread"--their due, he argues that the naturally fermented whole-grain bread he devoted six years to developing is much healthier than white loaves, and just as easy to make. Chapters progress from the production of a versatile "indestructible" starter to the "jumpstarter" (a combination of starter, flour, and water) to finished loaves with numerous flavor variations. The starter is used to make baguettes, weeknight deep-dish pizza, and scallion pancakes, and even works for "doughnutty things," such as drop beignets and cinnamon rolls--which call for less sugar than their white-flour counterparts due to whole wheat's natural sweetness. Interspersed throughout is an entertaining dialogue between Bittman and his wing-baker, Conan, that addresses common baking questions--including how to ascertain which water-to-flour ratios work best. This hits the spot. Agent: Danielle Svetcov, Levine Greenberg Rostan Literary. (Nov.)

Booklist Review

Building upon the no-knead technique popularized by Jim Lahey in My Bread (2009), Bittman (How to Eat, 2020; the How to Cook Everything series) and Conan present a similarly simple approach to baking using whole-grain flour in place of white, and a starter instead of commercial yeast. Recipes (which use weight measures) for bread and sweet and savory yeasted things follow chapters on how to make a starter and a first loaf, the science of whole-grain baking, and how to feed the starter. As this structure suggests, Bittman and Conan's approach requires commitment. These aren't the kinds of recipes you'll get right the first time. As Bittman writes in his introduction, your first bread "won't be as good as your tenth, and that one won't be as good as your fiftieth." It's worth the work, the authors argue, because whole grains are healthier than white and make for richer flavor profiles than can be found in the bread aisle at the grocery store, or even at many bakeries. After reading through the straightforward instructions and salivating at the recipes for crusty breads, pizzas, desserts, and more, readers will be excited to get started.

Library Journal Review

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.--Bonnie Poquette, Milwaukee

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Summary

Summary

Author Notes

Reviews (3)

Publisher's Weekly Review

Booklist Review

Library Journal Review

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