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The publisher Dorling Kindersley Ltd. of London presents books of unsurpassing beauty and distinctive style, be they children’s books on pirates or any one of its line of cookbooks. Ultimate Bread offers some of the most mouth-watering and inspiring photographs (taken by Ian O’Leary) of bread you’ll ever see. With nearly half of the book devoted to illustrated lessons on baking technique and a guide to ingredients and equipment, even a novice breadmaker can feel confident of success with the 100-plus recipes. The authors’ passion for teaching about bread baking is evident in their thorough directions for making bread and in their knowledge of ethnic specialties.
This sampling of recipes adapted from the book focuses on flatbreads from different countries, many of which were originally baked on an open hearth or in an outdoor oven. If you own a baking stone and a bread peel, try shaping a flatbread on the peel and then sliding it onto the preheated baking stone to simulate the direct heat of a brick or stone bake oven. You can also preheat a cookie sheet in the oven or under the broiler for a similar effect.
Some flatbreads, such as Piadina, are baked on top of the stove on a heavy griddle or cast-iron frying pan. Most flatbreads are best eaten the day they are baked. Considering the fragrance that will fill your kitchen on baking day, that shouldn’t be a problem!
If you acquire a copy of the book, you’ll never be able to stop at the flatbreads. Chapters on sourdough breads, enriched breads, quick breads, festive breads, and basic breads from around the world will turn your kitchen into a bakery.
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