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One Dough, Ten Breads: Making Great Bread by Hand Sarah Black
Publisher: Houghton Mifflin Harcourt

Like what I can buy at the bakery, they are usually dense and heavy. Bake it right on that upside-down baking sheet, as is. Get this all-star, easy-to-follow Basic Bread Dough recipe from Mario Batali. You don't “need” a food processor or KitchenAid to make bread dough. Master Recipe from The New Artisan Bread in Five Minutes a Day: Continue baking the loaf directly on the stone for the last 5-10 minutes. Quantity ( how many breads/servings)? I usually make this dough, sponge starter and all, in the bread machine, but you can do it by Yield: 1 large round bread or two medium breads, 10 to 12 servings. Hold the dough steady with one hand and move through the dough quickly with the knife. Quick Glance; 10 M; 5 H; Four 1-pound loaves The day you wish to bake, dust a pizza peel or a baking sheet turned upside Hold the dough in your hands and add more flour as needed so it doesn't stick to your hands. In a large bowl combine flour, starter, water and salt until just mixed A neighbour gave me some of her sour dough starter so have this on hand. Good idea to always use a clean spoon when making your starter. The Secret To Making Really Great 100-Percent Whole Grain Bread Kneading dough by hand for 15-20 minutes, as he tells it, was never actually with 2 cups rye flour, 2 cups whole-wheat, and 1 1/2 cups cracked rye) Related: From Whole Wheat to Multi-Grain Peasant: 10 Homemade Bread Recipes. If it comes from Mario Batali's hands it IS simple! Before I (finally) get down to the business at hand--making this great bread. An introduction to making bread by hand, from one easy dough to ten classic loaves to infinite possibilities. Reduce the amount of flour by 1 cup, and increase the amount of water to 1 full So, water is the variable you adjust to make the best bread you can.