Bittman Bread: No-Knead Whole Grain Baking for Every Day

Bittman (How To Cook Everything; Animal, Vegetable, Junk) helped catapult the previously established no-knead white bread method to popularity, and then sought to create something else: a 100-percent whole grain, naturally leavened loaf. In this new cookbook, he shares what he learned on his quest. Renowned for his ability to explain complicated things to home cooks, Bittman has written another logically arranged book that offers a gradual understanding of the breadmaking process, with recipes for a slew of no-knead whole grain sandwich breads, baguettes, flatbreads, rolls, and enriched doughs. For new bakers, the book discusses grains, flours, and equipment and has instructions for beginning a sourdough starter. Striving for accessibility, the text avoids technical jargon (and includes a glossary). Fantastic photographs depicting the textures of flours, doughs, and baked loaves offset a few awkward pages of headshots and call-out boxes that are meant to read like conversations.