Very Good Bread
The Science of Dough and the Art of Making Bread at Home: A Cookbook
A STRATEGIST BEST COOKBOOK TO GIFT THIS YEAR From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home—from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas
For Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational—the taste of a brioche, and Weller’s obsession with perfecting it, made her fall in love with baking many years ago. Now, after years of working as the head baker at some of the country’s most celebrated restaurants, Weller shares her best recipes for consistently making the highest-quality breads.
Weller knows that baking is about precision and science, and here she gives you the tools to take your breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. Here are steps on how to create a simple baking schedule that allows breadmaking to seamlessly fit into your daily routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. Weller also shares her best tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding each type of loaf. Here too are extended recipes for what to do with the bread you bake, like Everything Bagel Tuna Crunch Sandwiches, Tacos with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With more than seventy recipes, this is the essential book for making bread so excellent that it earns a place at the center of the table.
Included are sections and recipes such as: •Bagels (Sourdough, Everything, Salt and Pepper, Pumpernickel Raisin, plus spreads to go with them) & Bialys •Flatbreads •Sourdough Loaves •Petits Pains •Sandwich Buns and Rolls •Baguettes and Ciabatta •Pizza and Focaccia.
For Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational—the taste of a brioche, and Weller’s obsession with perfecting it, made her fall in love with baking many years ago. Now, after years of working as the head baker at some of the country’s most celebrated restaurants, Weller shares her best recipes for consistently making the highest-quality breads.
Weller knows that baking is about precision and science, and here she gives you the tools to take your breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. Here are steps on how to create a simple baking schedule that allows breadmaking to seamlessly fit into your daily routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. Weller also shares her best tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding each type of loaf. Here too are extended recipes for what to do with the bread you bake, like Everything Bagel Tuna Crunch Sandwiches, Tacos with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With more than seventy recipes, this is the essential book for making bread so excellent that it earns a place at the center of the table.
Included are sections and recipes such as: •Bagels (Sourdough, Everything, Salt and Pepper, Pumpernickel Raisin, plus spreads to go with them) & Bialys •Flatbreads •Sourdough Loaves •Petits Pains •Sandwich Buns and Rolls •Baguettes and Ciabatta •Pizza and Focaccia.
"Consider this title from Melissa Weller (her first cookbook on dessert baking is stellar), which is also quite comprehensive. Plus, after they’ve mastered some basics, she has additional recipes for what to do with their creations — things like Everything-Bagel Tuna-Crunch Sandwiches and Tacos With Pulled Pork and Salsa Ranchera." —Emma Wartzman, The Strategist
"As a baker, James Beard Award–nominated Melissa Weller has always gravitated towards the savory side: Bread, she says, is her passion. But it’s only with this, her second book (following the sweets-heavy A Good Bake) that she goes all in on baguettes and bagels, tortillas and pizzas, hoagie rolls and loaves of honey whole wheat… Science, is folded throughout like butter in a laminated dough, appropriate for a chemical engineer turned baker." —Molly McArdle, Food & Wine
"As a baker, James Beard Award–nominated Melissa Weller has always gravitated towards the savory side: Bread, she says, is her passion. But it’s only with this, her second book (following the sweets-heavy A Good Bake) that she goes all in on baguettes and bagels, tortillas and pizzas, hoagie rolls and loaves of honey whole wheat… Science, is folded throughout like butter in a laminated dough, appropriate for a chemical engineer turned baker." —Molly McArdle, Food & Wine
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A STRATEGIST BEST COOKBOOK TO GIFT THIS YEAR From the acclaimed baker and James Beard Award nominee, here is a master class on making perfect breads at home—from sourdough loaves and baguettes to bagels, pitas, tortillas, and pizzas
For Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational—the taste of a brioche, and Weller’s obsession with perfecting it, made her fall in love with baking many years ago. Now, after years of working as the head baker at some of the country’s most celebrated restaurants, Weller shares her best recipes for consistently making the highest-quality breads.
Weller knows that baking is about precision and science, and here she gives you the tools to take your breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. Here are steps on how to create a simple baking schedule that allows breadmaking to seamlessly fit into your daily routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. Weller also shares her best tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding each type of loaf. Here too are extended recipes for what to do with the bread you bake, like Everything Bagel Tuna Crunch Sandwiches, Tacos with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With more than seventy recipes, this is the essential book for making bread so excellent that it earns a place at the center of the table.
Included are sections and recipes such as: •Bagels (Sourdough, Everything, Salt and Pepper, Pumpernickel Raisin, plus spreads to go with them) & Bialys •Flatbreads •Sourdough Loaves •Petits Pains •Sandwich Buns and Rolls •Baguettes and Ciabatta •Pizza and Focaccia.
For Melissa Weller, bread is the foundation for every meal, an elemental ritual that leads to mouthwatering results. Bread is also inspirational—the taste of a brioche, and Weller’s obsession with perfecting it, made her fall in love with baking many years ago. Now, after years of working as the head baker at some of the country’s most celebrated restaurants, Weller shares her best recipes for consistently making the highest-quality breads.
Weller knows that baking is about precision and science, and here she gives you the tools to take your breadmaking skills to the next level. With detailed and accessible step-by-step instructions on techniques, equipment, ingredients, and flavors, Weller gives you everything you need to achieve beautiful and impossibly delicious results. Here are steps on how to create a simple baking schedule that allows breadmaking to seamlessly fit into your daily routine, how to weigh and measure ingredients, and how to make yeast and sourdough starters. Weller also shares her best tips on mixing, explains the finer points of fermentation, and lays out the basics of shaping and folding each type of loaf. Here too are extended recipes for what to do with the bread you bake, like Everything Bagel Tuna Crunch Sandwiches, Tacos with Pulled Pork and Salsa Ranchera, and Pizza Margherita. With more than seventy recipes, this is the essential book for making bread so excellent that it earns a place at the center of the table.
Included are sections and recipes such as: •Bagels (Sourdough, Everything, Salt and Pepper, Pumpernickel Raisin, plus spreads to go with them) & Bialys •Flatbreads •Sourdough Loaves •Petits Pains •Sandwich Buns and Rolls •Baguettes and Ciabatta •Pizza and Focaccia.
Reviews
"Consider this title from Melissa Weller (her first cookbook on dessert baking is stellar), which is also quite comprehensive. Plus, after they’ve mastered some basics, she has additional recipes for what to do with their creations — things like Everything-Bagel Tuna-Crunch Sandwiches and Tacos With Pulled Pork and Salsa Ranchera." —Emma Wartzman, The Strategist
"As a baker, James Beard Award–nominated Melissa Weller has always gravitated towards the savory side: Bread, she says, is her passion. But it’s only with this, her second book (following the sweets-heavy A Good Bake) that she goes all in on baguettes and bagels, tortillas and pizzas, hoagie rolls and loaves of honey whole wheat… Science, is folded throughout like butter in a laminated dough, appropriate for a chemical engineer turned baker." —Molly McArdle, Food & Wine
"As a baker, James Beard Award–nominated Melissa Weller has always gravitated towards the savory side: Bread, she says, is her passion. But it’s only with this, her second book (following the sweets-heavy A Good Bake) that she goes all in on baguettes and bagels, tortillas and pizzas, hoagie rolls and loaves of honey whole wheat… Science, is folded throughout like butter in a laminated dough, appropriate for a chemical engineer turned baker." —Molly McArdle, Food & Wine
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