When Mark Bittman shared in the pages of The New York Times a no-knead technique for producing extraordinarily good bread that had been developed by Jim Lahey of Sullivan Street Bakery, Americans took note. And baked bread.
Numerous books on the no-knead technique followed as people embraced the method. Bittman eventually immersed himself in whole grain baking, and then in the use of natural ferments, also known as sourdough. Here, with his longtime collaborator Kerri Conan, he expounds upon a process they have developed to create not only toothsome rustic loaves, but pizzas, baguettes, sandwich breads, pancakes, cookies, and more, all using the no-knead method and whole-grain flour.
Bittman Bread offers clear, detailed instruction, often supplemented by detailed photographs demonstrating such things as the life-cycle of starter and loaf shaping. In all, a friendly and accessible book for someone making a first approach to whole grain and sourdough baking.
Hardcover. Color photography throughout.
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