The Marc Vetri bread program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Vetri and his head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in their own ovens. Included are all the recipes for their best-selling sourdough and yeasted loaves. The process of bread making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter called Eat includes recipes for enjoying your bread in dishes like Bruschetta, Panzanella, Strata, and Ribollita. There's even a bonus chapter revealing the secrets of Vetri's coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled flour as well as local and regional wheat varieties with easy instructions for adapting bread recipes for success with whatever flour is a
