Foxthyme's Reviews > Bread

Bread by Eric Treuille
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Nov 19, 2007

it was amazing
bookshelves: cookbook

I've been making bread for years, I thought. I'd never invested in a bread book that illustrates techniques, so well, before. Now that I have this book, I'm understanding that the end product truly is the staff of life. Bread is alive, it moves, it grows.

I'm through with overflouring breads, which just dries out the poor suckers. Nice sticky, moist, elastic dough for many breads is the ideal.

Some loaves I've been learning with:
-Quick rise corn bread
-Ballymaloe Brown Bread - dense single rise loaf
-South African Seed Bread - nut dense single rise loaf
-Hungarian Potato Bread - gorgeous bread, awesome texture and flavour
-Broa a Portuguese yeast risen corn bread - yummy
-Ciambella Mandorlata: Italian ring-shaped easter bread with nut brittle (not what we know as brittle, but a blend of cinnamon, sugar, toasted almonds, and egg yolk mixed to form a tasty blend, crumbed over the top of the loaf) - reminds me of Finnish Christmas bread, only instead of cardamom you have a subtle lemon flavour
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