Cookbook Review | Bread Making: Crafting the Perfect Loaf

 

Lauren Chattman, a former pastry chef, is the author of Instant Gratification, Cool Kitchen, and Mom’s Big Book of Baking, among other cookbooks.

 

Imagine making your own ciabatta, whole-wheat sourdough, English muffins, challah, naan, rye bread, brioche, and more! Even complete beginners can successfully bake their own bread with this in-depth course in core bread-making techniques. From buying flour to slicing a warm baguette, you ll find everything you need to know to make artisanal loaves of every bread style, including straight doughs, sourdoughs, yeasted flatbreads, and more.

About the Author

Lauren Chattman is a cookbook author and former professional pastry chef who has written 10 books, including most recently Dessert Express. She collaborated with former White House Pastry Chef Roland Mesnier on Dessert University and with Daniel Leader on Local Breads, which won an IACP award. She has appeared on The Today Show and has sold over 50,000 books on QVC. She can be seen demonstrating baking techniques for Pillsbury on www.howdini.com.

Experiments:

I experimented to make Rustic Flax Seed Rolls. Mine turned out to be a loaf… I prefer a loaf over rolls simply because if bread doesn’t get eaten straight away while is nice and fresh it turns into french toast in my household.  I soaked the flax seeds in water which absorbed all the water and formed a jellylike mass. Mixing in the remainder of the ingredients and letting  the dough rise until puffy or 45 min – 1 hour.  Once the dough had a chance to rise it was baked and 15 min. later fresh rustic flax seed loaf.

 

 

 

My second experiment was pita breads. Searching for a little creativity mid week I found a falafels recipe to make with chickpeas. Home made falafels go a long way, you can definitely get two meals out of one batch. Since it’s just two in my home my husband also got falafel for lunch. Making the pita bread was easy. I made the dough early morning and by late afternoon finished off the pita bread using a rolling pin to roll the dough into a 1/4 inch thick circle. Once I placed the dough on a baking stone and into the oven the pitas inflated within 3 minutes and bingo fresh pita bread.

 

About the Book

Bread Making, Crafting the Perfect Loaf provides you with a step by step process of making your own bread at home. It is especially beneficial for those of you that find it a challenge to make the perfect loaf. The detailed direction outlined in the book are helpful along with the measuring chart and glossary at the back of the book. Also provided to new bakers is a question and answers sections in the book. If you are wondering why something hasn’t turned out the way it should, check this section and you are more than likely going to find the answer as to why.

Steven Zussino

Steven Zussino is the co-founder of Grocery Alerts Canada. He loves to help Canadians save money on groceries. He also runs the blog, CanadianTravelHacking.com.

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