The book: Della Fattoria Bread by Kathleen Weber
The angle: Bakery-worthy loaves from your very own oven with some help from the team at Della Fattoria.
Recipes for right now: Arborio Rice Bread, Pull-Apart Cinnamon Raisin Loaf, Brioche Pullman Loaf, Country Wheat Boule, Traditional Baguette, Pain de Campagne Boule, Polenta Batard, Pumpernickel Rye Boule
Who would enjoy this book? Bread-baking nerds, new and old.
• Who wrote it: Kathleen Weber
• Who published it: Artisan
• Other highlights: I keep promising my husband that I won't add another cookbook to our bread-baking shelf, and then I come across a book that I simply have to have. Sorry, husband 'o mine — this one is going on the shelf. I just love the full-color, step-by-step photos of folding dough and shaping loaves, as well as the "Courage in the Kitchen" sections (which really do give one a dose of confidence when attempting a new loaf). I've been on a quest for the perfect at-home baguette for years, and I'm bouncing with eagerness to try Della Fattoria's version.
I'd say this book is perfect for someone who has newly fallen in love with the craft of home bread baking — it walks you through easy yeast loaves and on up to sourdough ryes — but there's plenty here to make us veteran bakers give it a space on the shelf.
Find the book at your local library, independent bookstore, or Amazon: Della Fattoria Bread by Kathleen Weber
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