One Dough, Ten Breads: Making Great Bread By Hand

Black, who believes “getting your hands in the dough is the best way to learn about bread,” provides easy-to-follow directions for 10 types of bread, each created from one dough and with less than 30 minutes of active time. A primer on ingredients, tools, techniques, and tips gets readers ready for the master dough, which is altered for the types of bread. For example, adding additional water makes ciabatta, and rye flour is incorporated for a German rye. Shaping instructions for various style of loafs, rolls, and more are given in highlighted sidebars and shown in step-by-step photos. Recipes take the dough from basic breads to crackers, pizza, and a variety of foccacias. Sweet options included a cinnamon-raisin pan loaf; whole-wheat sourdough with figs, apples, and raisins; and whole-wheat rolls with toasted grains and currents. Full-page photos show the appeal of a just-out-of-the-oven homemade loaf, and additional features, such as “How Breads Got Their Names,” are pleasantly informative. Agency: Miller Bowers Griffin Literary Management. (Feb.)