Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched & Naturally Leavened Breads

Kathleen Weber

Language: English

Pages: 336

ISBN: 1579655319

Format: PDF / Kindle (mobi) / ePub

Bread is one of the most fundamental parts of our diet, yet so many of us rely on bland grocery-store offerings when flavorsome breads can easily be made at home. Della Fattoria Bread teaches readers to make the popular breads of this award-winning bakery. More than an instructional guide, the book takes the fear out of bread baking,and encourages bakers to draw on their senses, experiences, and instincts. Weber’s teachings are homespun and based on passed-down wisdom, not on finicky science or dull kitchen textbooks. The book is filled with invaluable bread-baking secrets, including starters and proper techniques, and features recipes for all levels of bakers. Beginners can learn to bake yeasted breads using pans. Advanced bakers can jump right into making free-form loaves of naturally leavened breads in all shapes and flavors. Other chapters include recipes for enriched breads like brioche and challah; pre-fermented breads, including baguettes; and crackers, breadsticks, naan, and more. The book includes recipes that incorporate the breads, too, such as Tomato Bread Soup and Della Fattoria’s famous Tuna Melt Piadina, along with the stories of the bakery and the unique family that has run it for nearly 20 years.

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stone and lower the oven temperature to 400°F. • Bake for 45 to 50 minutes, or until the bread is a rich golden brown. To test for doneness, see Is It Baked?, page 58. Transfer the bread to a cooling rack and let cool completely. For storing options, see How to Store Bread, page 51. • Note • On Making Two Boules Any of the campagne recipes can be used to make 2 smaller boules (but I especially love it for Chocolate Cherry Campagne Boules, page 170). After the dough has had its first proof,

baguette is around two feet long, which is too big for most baking stones and home ovens, but it will fit into an outdoor brick oven, if you are lucky enough to have one. And as with the Traditional (Sweet) Baguette (page 142), at Della we like to use a little more dough in our baguettes. This recipe makes a baguette that is about six inches shorter and about twice as wide as its French counterpart. It’s a little more challenging to shape uniformly from end to end than some of the other loaves in

more real-time experience before she went home to open her own bakery. Polenta bread was Maria’s favorite. Cooked polenta gets a skin on it as it cools, and we always peel the skin off and save it for the chickens or use it for compost. But Maria peeled off that top layer, rolled it up, and ate it with butter and salt; it was her own special treat. She would say, with a grin, that it reminded her of arepas, Colombian corn cakes. Firm Starter (page 156) 83 g 2.9 oz � cup plus 1 Tbsp Water at

660 grams/23 ounces/about 2¾ cups This recipe makes more polenta than is needed for the Polenta Bâtard, but if you are going to the effort, it is worth making extra. Leftover polenta is delicious cut into squares and fried in butter or oil, or brushed with oil or butter and grilled. Top with goat cheese to make an easy canapé. 4 cups (935 grams/33 ounces) water 1 cup (140 grams/5 ounces) polenta 1 teaspoon (6 grams/0.2 ounce) fine gray or kosher salt About 1 tablespoon unsalted butter, at

dear hardworking and talented people have caught the magic and spend their days baking the bread of my dreams. Thank you to my editor at Artisan, Judy Pray. I couldn’t ask for a more perfect match; from the moment we met, I knew I would love her. She and her team at Artisan worked so hard to sculpt and craft this book. Thank you to my agent, Kitty Cowles; she has an eye and ear for stories that need to be told and the persuasive abilities of a snake charmer! Looking back, I realize she knew the

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