Mastering Bread Cookbook Marc Vetri and head baker Claire Kopp McWilliams distill over a decade of bread-making expertise into an accessible guide for home bakers. This resource breaks the craft into three foundational chapters—Mix, Shape, and Bake—demystifying each stage while delivering recipes for their acclaimed sourdough and yeasted loaves. Beyond the dough itself, an "Eat" chapter explores creative applications: Bruschetta, Panzanella, Strata, and Ribollita transform your homemade bread into memorable dishes. A bonus chapter unveils the techniques behind Vetri's celebrated Panettone, a showstopping addition to any baker's repertoire. Rooted in the American movement to restore artisanal bread as a cultural staple, this cookbook equips you with professional knowledge and reliable formulas to produce distinctive, flavorful loaves in your own kitchen.
