Publisher's Synopsis
The Vetri bread program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Vetri and his head baker, Claire McWilliams, show home cooks how to create simple breads with unique flavours in their own ovens. Included are all the recipes for their best-selling sourdough and yeasted loaves. The process of bread making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter called "Eat" includes recipes for enjoying your bread in dishes like Bruschetta, Panzanella, Strata and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. Much like Vetri's previous cookbooks, Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled flour as well as local and regional wheat varieties with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain and bread producers from around the nation.
