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Bread Alone: Bold Fresh (Anglais) Relié – 19 novembre 1993

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Descriptions du produit

Présentation de l'éditeur

"Good bread is hard to find and easy to make," says Dan Leader as he draws you into the ancient world of traditional bread baking. Unlike any other bread book, Bread Alone will provide you with a comprehensive guide to creating—at home—the country-style breads that have consistently captured the imagination and the taste buds of the world.

In a richly told tale, Leader chronicles his crossings of America and Europe to locate the most vital ingredients at the source, to learn from the methods of the world's great bakers, and to perfect their traditional techniques. His recipes are ones that have been used for centuries: large sourdough ryes, rich and dark raisin pumpernickel loaves, real French pain au levain, big round wheats with walnuts, crusty baguettes, high and airy breads, and more. Made from organic, stone-ground grains, these breads are slow-leavened, hand-shaped, and baked to perfection on heated baking tiles. As you read through the recipes, you can almost smell the ancient aroma of baking bread. And as you begin to bake, you will learn the importance of the primary ingredient in great bread: your own observations.

These are some of the breads and techniques you will master:

  • In the chapter "Becoming Bread," you will learn to identify and shop for the highest quality flour available. And you will seek it out because you'll taste the difference.

  • Making a poolish will become second nature to you as you master the Learning Recipe: Classic Country-Style Hearth Loaf and its delicious variations.

  • Whatever your schedule, there is a bread for you. In the chapter "Straight-Dough Breads: Traditional Breads for a Modern Life-Style," you are shown how to start and finish a recipe in five hours, or morning-to-night, or night-to-night.

  • You will bake sourdough bread in its many forms. By gently introducing the concept of sourdough—how it is made, how it is maintained, and how to get the best flavor from it—Leader demystifies it and makes it accessible to you.

  • Discover the wonders of rye bread: From the dense and chewy Finnish Sour Rye to the fragrant Danish Light Rye, everyone's tastes are served.

  • The mystery of pain au levain, French for "bread from a sourdough or wild yeast," unfolds into an understandable, user-friendly process. From My Personal Favorite Pain au Levain, a typical large Parisian loaf, to Pain au Levain with Pecans and Dried Cherries, the "Family of Traditional Pain au Levain" includes some of the best loaves baked around the world.

  • A perfect baguette is a beautiful thing. From shaping to scoring, you will learn how to make the authentic French baguette at home.

  • The purpose of an organic certifier—find out how and why one farmer becomes dedicated to his role as land steward.

  • Brioche, Chocolate-Apricot Kugelhopf, Panettone, and Semolina Sesame Rolls are a few recipes you will find in "A Family of Breads Inspired by Traditional French and Italian Breads."

  • Finally, when a quick bread is all you have time to bake, you will find recipes for such delights as Vanilla Bean Butter Loaf; Dried Pear, Port, and Poppy Seed Loaf; and Provolone Sage Corn Loaf.

Bread Alone is the bread book that cooks and bakers have been waiting for. From the wheat fields of the Midwest to the hot and steamy boulangeries of Paris, you will travel the long and delicious road to flawless bread baking. You will emerge a better baker and with a deeper understanding of what it takes to make perfect loaves. Bakers entertain you with stories of their love of baking (even in the most adverse situations). Bread Alone is the bible of bread books and a must-have for bread lovers everywhere.

Biographie de l'auteur

Daniel Leader is the owner and baker of the Bread Alone Bakery in New York's Catskill Mountains. Dan's food career began when, nine months short of his undergraduate philosophy degree from the University of Wisconsin, he realized his need to work with his hands as well as his mind. He enrolled at the Culinary Institute of America in Hyde Park, New York, graduated at the top of his class, and, worked as a chef for some of New York City's hottest restaurants, La Grenouille and the Water Club. Then, after eight years of cooking food "too fancy to eat," he became obsessed with the idea of creating something wholesome, timeless, and beautiful. Great bread and Bread Alone were born. Dan lives in Boiceville, New York, with his wife, Sharon, and four children, Liv, Nels, Octavia, and Noah.

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Amazon.com: 63 commentaires
111 internautes sur 113 ont trouvé ce commentaire utile 
Bread Alone: Bold Fresh Loaves from Your Own Hands 1 février 2000
Par Louis Spisso - Publié sur Amazon.com
Format: Relié
I have tried for years to replicate the Artisan breads of Baltimore and Washington bakeries in my kitchen oven. Although the breads were fine tasting, they never had the tough, chewy, delicious crust of those breads I favored and bought as often as I could. Daniel Leader, author of Bread Alone, presents the "secret" of Artisan bread making. The first recipe I tried resulted in the crust and crumb I have tried for years to produce! Not only does Mr. Leader show the home baker, through step by step process of making Artisan bread, he laces his recipes with personal stories of his trips to France, learning from the French Boulangers and their sometimes personal stories. Not only is the book well worth it's recipes, it makes for enjoyable reading. This book goes beyond the recipes found in Baking with Julia, a very good book. Bread Alone shows step by step how to build the chef, the poolish and the slow fermentation of the dough to produce that wonderful tastey crust, so elusive in other books.
62 internautes sur 64 ont trouvé ce commentaire utile 
You too can bake great bread 8 janvier 2000
Par Un client - Publié sur Amazon.com
Format: Relié
Okay, I agree with some of the negatives pointed out by the other reviewers. The excruciating detail can become repetitive, we do not all have access to the exact ingredients, nor the patience to deal with the precise temperature requirements. That said, this book allowed me, an amateur, to make some amazing bread. I follow the instructions fairly closely, but use common sense where appropriate. I have not yet used a thermometer, and yet have produced some great regular and sourdough loaves, bagels, pitas, etc. What this book does is tell you the steps you need to follow, techniques to use (particularly kneading), how the dough should look and feel at different stages. This book provides everything you need to learn the basics of bread-making (except patience, of course).
78 internautes sur 84 ont trouvé ce commentaire utile 
Agreed: need a new editor 16 janvier 2000
Par Un client - Publié sur Amazon.com
Format: Relié
The book has many good features, and I've made some great breads with it. But it is very annoying to run accross silly errors that a half way decent editor should have caught. The worst mistakes are in proportions, which are obviously very frustrating (particularly if you've spent money on the expensive flours Leader incorrectly suggests are crucial). Other reviewers are correct that the number of pages could have been drastically reduced. Frustrating is the fact that while there is an enormous amount of repetition, some important aspects are given only cursory treatment: e.g., how to form the loaves, how to make breads from straight dough. Also annoying is his suggestion that you reuse plastic wrap. The fixation on temperature is too much as well. When my house is warm, it's warm, and when it's cool it's cool, and the bread does fine in both, although it moves faster the warmer it is. My book fell apart very quickly, too.
38 internautes sur 40 ont trouvé ce commentaire utile 
A must for serious artisan bread bakers 14 novembre 2000
Par Samuel Fromartz - Publié sur Amazon.com
Format: Relié
If you're interested in making serious artisan bread, this book gives you the basic essentials in terms of ingerdients, method and recipes. Other reviewers gripe about his level of detail but let's be honest. Anyone can make bread with yeast, all purpose flour and a couple of hours to spare. But this is not that kind of bread. Leader goes through the steps of what it takes to make great bread, and temperature (yes, 78 degrees) as well as proportion and timing are crucial in artisan sourdough breads. So if you want easy, this is not for you. Buy a bread machine. If you want a thorough run-down on what it takes to make great artisan breads, I can think of no better place to start. And the product is great. From here, however, I would proceed to Nancy Silverton's "Breads from the La Brea Bakery." She makes Leader look like a simpleton in comparison.
34 internautes sur 36 ont trouvé ce commentaire utile 
Best Artisan Bread Book Period 25 mai 2005
Par Amazon Customer - Publié sur Amazon.com
Format: Relié Achat vérifié
Absolutely sure fire book for baking artisan bread. Each section of the book has a core of recipes that followed will result in wonderful bread. The only thing you need to watch is the amount of flour that a recipe calls out. Depending on density it varies wildly, but to give him credit he does say to weigh it, but you need to experiment with the correct texture and feel. I have probably 10 books on breads, but this is the one I use and the one I can't live without.

Also it has an absolutely surefire Pain de levain recipe with about 6 variations of the same recipe, and two of the best baguette recipes I have tried. No other recipe has given the results that this book does. The sourdough starter is sure fire also.

If you want to learn how to bake good bread using only flour, water, salt, and starter/yeast this is it.
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