Hazel & Dewey
An Essential Book for the Home of a Bread-Maker.
This book comes from a man many consider to be the best bread baker in the United States. Chad Robertson thinks bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it.
Inside you'll find clear instructions and hundreds of step-by-step photos put you by Chad's side as he shows you how to make exceptional and elemental bread using just flour, water, and salt. Chad then explains how it all works and shows how many variations from this master recipe lead to wonderfully diverse breads. Soon you will be able to create your own unique and personal loaf. Also included are more than 30 sweet and savory recipes using the day-old bread.
Favorite Recipes: Olive Oil Brioche, Pizza Dough, Croissants, French Toast, Bahn-Mi, Savory Bread Pudding
Chapters: 1) Basic Country Bread 2) Semolina & Whole-Wheat Breads 3) Baguettes and Enriched Breads 4) Days-Old Bread
Author: Renowned baker Chad Robertson is the co-owner of Tartine Bakery and the Bar Tartine restaurant in San Francisco (which regularly has lines out the door and sells out within hours). He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States.
Details: 10.25" x 8.75" / Hard-cover / 304 pages / Chronicle Books / Hachette