Mark Vetri Claire Kopp McWilliams

Mastering Bread

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From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 80 delicious recipes.

The Vetri Cucina Bread Program began over a decade ago and has been part of the movement to reclaim high-quality bread as a cornerstone of American food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. 

Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. It also has a bonus chapter revealing the secrets of Vetri’s coveted Panettone. 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 and whole-grain flours 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 farmers, millers, and bread bakers.

Mastering Bread is a master class in creating artisan bread for both home cooks and professionals alike.

Hardcover.

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