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The Art and Practice of Handmade Sourdough, Yeast Bread, and Pastry Included are all the recipes for their best-selling sourdough and yeasted loaves. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. In Mastering Bread, Vetri and his head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in their own ovens. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. 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. We are proud to have these three 3rd-party certification seals on every single product that comes out of Janie’s Mill.
- by Marc Vetri
- More than 80 recipes
- Hardcover, 304 pages
- Co-written with Claire Kopp McWilliams & David Joachim
- Photography by Ed Anderson
Reviews
Movie Fan
It’s comprehensive and has a good set of photographs for each bread. and opens a door for personal creativity. I’ve tried some new types of breads (including English Muffins and bagels) - all have come out well.
Manuel Santana
The book is beautiful and full of valuable tips and recipes for the kinds of bread you would only see in a handful of true artisan bakeries. I have been making my own breads in various ways over the years and during the pandemic I have developed a keen interest in sourdough (as many others have)Inside are recipes and personal testimonials of bakers, millers, professional artisans, who have rescued bread from the squishy boring white bread of industrialization to the ancient and vital craft that formed civilization. I am actually excited about baking my weekly loaf and want to experiment with the myriad of fresh milled flour becoming available across the country.
Munching & Crunchings
I own an embarrassingly large number of bread books and my ‘habit’ got worse last year during lockdown(s)…. ) has taken the mystery out of bread making. She’s clear and gives good explanations on the why not just how for each technique.
allowed me to raise the level of my bread making. The forgotten methods of bread making that have emerged in recent years has revolutionized bread in North America. But personally I like the ‘mainly’ wholewheat route (with some of the bran sieved) out.
The book explores different grains and approaches. The secrets are revealed and passed onto us all in a giving manner that lets us remember that bread making is not a mysterious tool used by industry for profit.
. (If you are mainly cooking with store-bought AP or bread flour or, alternatively, with wholewheat (non-sieved) flour then there are better alternatives). McWilliams includes a diverse set of directions including sourdoughs/levains and other ‘breads’ such as English Muffins and pretzels.
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