cover image Living Bread: Tradition and Innovation In Artisan Bread Making

Living Bread: Tradition and Innovation In Artisan Bread Making

Daniel Leader, with Lauren Chapman. Avery, $40 (368p) ISBN 978-0-7352-1383-8

“Some of the best bread comes from tiny bakeries,” writes two-time IACP Award–winner Leader (Bread Alone) in this superb study. He focuses on independent bakeries, gives a primer on ancient grains and DIY flour milling, and provides profiles of European artisan bakers who create outstanding bread (among them Rodolphe Landemain, whose Rue des Martyrs bakery in Paris is known for its traditional baguette). Leader offers readers plenty of tips on baking baguettes, pain au levain, and schwarzbrot (German black bread), among several others. Many recipes are keepers, such as a lush brioche that utilizes crème fraîche, a laminated honey rye with lemon and herbs; and a lovely rosemary and walnut schiacciata made with leftover sourdough starter. The book excels in its attention to French, German, and Italian bakeries and their specialties. Expertly marrying the art and science that’s required to create great bread, the authors walk readers through each step (recipes includes additional tips for professional bakers) with specific instructions to assuage fears and ensure success. This vital addition to the dough canon will resonate with serious home bakers as well as professionals. (Oct.)