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Della Fattoria Bread: 63 Foolproof Recipes for Yeasted, Enriched cookbook by Kathleen Weber

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Books : Cooking : English
 

Della Fattoria Bread was a pleasant surprise. What I thought would be a book full of odd artisan recipes is actually a
bread making book that answered a lot of the questions I had as to why my breads seemed to come out as bricks,
tasteless, or spongy. The book starts with simple recipes that are first tried and perfecedt by readers - and that leads
to more complex/interesting varieties.

The book is broken down as follows: Introductions/Foreward about the
author and her bread then a section breaking down and discussing the basic ingredients of every bread. Then
chapters/recipes as follows: Yeasted Breads; Enriched Breads; Pre-Fermented Breads; Naturally Leavened Breads; Crackers,
Breadsticks, Pizza Doughs, Flatbreads; Sources/Index.

Recipe types include: Toscano loaf, olive oil wreath,
pumpkin seed campagne batard, spicy cheddar crackers, what and barley pullman, brioche dough, sticky buns, and many
more. Along with the bread are also recipes for meals that go great with bread (or use bread as an ingredient): pizza,
tuna melt, tomato bread soup, green salad with citronette, and more.

The book is beautifully laid out with
full color photographs. The recipes are easy to use/follow, with introductory paragraphs, ingredient amounts in
grams/oz/cups/tsps (depending if you prefer to weigh or measure your ingredients), then directions in paragraph bulleted
form (here, I would have preferred numbers with breaks).

The directions are very detailed and there are tips
in separate boxes littered throughout. Terms are also discussed, as well as equipment (e.g., cast iron pot), and
techniques (such as shaping, rolling the dough). I found the tips and techniques especially useful.

The
recipes are really translating into better bread for me. It took learning about things like not using table salt nor
mixing the wrong grains to keep me from making bricks. I also understand a lot better why my little portable bread maker
was a complete waste of money. As such, Della Fattoria Bread is a great book for those who have been frustrated when
making bread in the past.

This is one of the best bread books I've read. What kept it from being a 5 star
book from me is that there is a LOT of fluff - mostly about the owner, her history and background, philosophy, and
people she deals with in her store. I am sure many will find those sections an added bonus but for me, it was just too
much.

Reviewed from an ARC.

-Talvi, Amazon.com


There were a few issues I had in
baking bread with this book. I found that the printed cup measurements resulted in different weights compared to the
printed weights in the pizza dough recipe, but the cup measurements matched the weights in the white sandwich bread
recipe. I went with the weight measurements for both recipes, but they ought to be consistent.

For the most
part, the directions are easy to follow, but there are some places where confusion could occur. While following the
cinnamon raisin bread recipe, there's nothing explicitly said about the liquid the raisins have been soaking in and
whether it should be added or discarded.

Finally, a number of the yeasted breads refer back to the basic
white bread. Having to flip back and forth with dough all over your hands is not ideal, especially when there are many
pages in between and the book is in a cookbook stand.

I have made the overnight pizza, using the tomato sauce
recipe provided in the cookbook, as well as the cinnamon raisin bread. The dough was really sticky, and I had some
trouble transferring it at each step - pizza #1 wound up being more of a calzone. However, all three medium pizzas plus
the "calzone" it yielded were outstanding. My dinner guests devoured them (I topped the pizza with a mix of
summer squash, bell peppers, chicken sausage, parmesan and mozzarella). I also baked the cinnamon raisin bread; it was
similarly sticky and difficult to work with, but avoid temptation and do not add extra flour. The bread is really,
really good. I may not love the design layout, but the recipes do yield great bread. 

- Kat, Amazon.com
                                                             

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