An illustrated guide for anyone who wants to master the art of baking delicious artisan breads at home
This addition to The Culinary Institute of America's "At Home" series is perfect for home bakers who want to go beyond the basics to create delicious artisan breads. Backed by the CIA's expertise, Eric Kastel leads readers through simple and challenging recipes from Baguettes, Peasant Bread, and Ciabatta to Cheddar Onion Rye Rolls, Coffee, Cake, and even Sourdough.
In addition, Artisan Breads at Home provides thorough explanations of ingredients-including flour breakdowns and chemical reactions-easy-to-understand terminology and definitions, and a detailed equipment guide.
Artisan Breads at Home is the ideal resource for home bakers who want to take their baking to the next level of complexity and taste.
Recipe Excerpts from Artisan Breads at Home
Baguette with Poolish
Flatbread with Sun-Dried Tomato and Asiago Cheese
Rustic Rye Bread
There are few joys in life as simple yet profound as taking that first bite from a lovingly baked loaf of bread, the crust crackling between your teeth. Maybe you've dreamed of baking a boule, a baguette, or a brioche yourself, but assumed it would be too difficult. Well, fear not. You do not need to be a baking expert to make fine artisan breads at home. All it takes is the knowledge of ingredients, equipment, and techniques found inside this book.
Backed by The Culinary Institute of America's expertise, Certified Master Baker Eric Kastel takes you by the hand and gently guides you through the mysteries of bread baking. Beginning with a thorough discussion of ingredients and equipment, Chef Kastel explains everything from how to shop for flour to how to use a shower cap during the dough's rise. From there, he outlines the twelve steps of bread baking, describing each one in detail. With these steps in mind, you'll be set to mix, shape, and bake anything from ciabatta to rye bread, challah to pizza dough. And once you've mastered these basic breads and are inspired to try something more complex, Chef Kastel will demonstrate advanced techniques such as how to build a sourdough starter from scratch, which you can then use to create more than a dozen varieties of sourdough.
Packed with tips, troubleshooting advice, and step-by-step photographs, the chapters include:
Basic breads and rolls: Using little more than flour, water, yeast, and salt, you can bake Kaiser Rolls, Rustic Rye Bread, Whole Wheat Bread, and the most deliciously simple White Bread you'll ever taste.
Enriched breads and rolls: Made with butter, eggs, sugar, or other additions for a softer crust and a more tender crumb, these recipes include Ham & Provolone Rolls, Cinnamon Raisin Swirl Bread, Cottage Dill Buns, and even several coffee cakes.
Flatbreads: Lightly leavened with yeast, puffed up with steam, or rolled as thin as parchment, these old-world favorites include Lavash, Paratha, Grissini Breadsticks, Pita, and Tortillas.
Advanced artisanal breads: Learn to make and use starters like pâte fermentée, sponge, biga, poolish, and sours to bake Peasant Bread, Apple Cinnamon Epi, Fougasse, Bagels, and more than a dozen varieties of sourdough.
Advanced enriched breads: These rich, complex breads include Panettone, Focaccia, Hot Cross Buns, Gugelhopf, and a spectacular six-braid Challah.
Whether you're a beginner or already an accomplished baker, Artisan Breads at Home with The Culinary Institute of America provides everything you need to bake a perfect loaf of artisan bread.See all Editorial Reviews
I began reading this book with high hopes, like many other reviewers, until I discovered that he had completely gotten diastatic versus non-diastatic malt backwards...twice. Read morePublished 1 month ago by Ruth
A very essential book for a beginning baker. We used it for a bread class. All of the recipes turned out perfectly and the supplemental recipes which the chef provided did not. Read morePublished 2 months ago by wandering 3
Love Eric Kastel's work- he is a amazing Baker. Thank you for sharing your talent.Published 9 months ago by Amy
A wonderful book covering all aspects of bread making.
I met Eric Kastel on a Cruise where he did a Flat Bread demo and made it look so easy it even inspired my husband! Read more
I like the book, but when received it, the cover was ripped! That is not acceptable condition at all for the new bought book! I am very disappointed!Published on August 2, 2013 by Liliya Freylafet
I've given this book four stars instead of five because 1, I've only just bought it and haven't tried the recipes yet, and 2, it does seem a bit technical for the home baker. Read morePublished on January 26, 2013 by S. Levine
I bought this book when it first was published and have had many failures due to the errors in ingredient measurements. I see others have noticed the same thing. Read morePublished on December 20, 2012 by Robert M. Harvey
This cookbook has many excellent features, such as good photography, many enticing bread recipes, and great details. Read morePublished on October 10, 2012 by Carl
Yes, this book provides guidance and descriptive recipes for great artisan bread with very involved steps! This book is for serious bread makers however. Read morePublished on February 25, 2012 by Coffee Freak