The Modern Baker

using standard recipes. I think everyone who knows me, my books, and my classes is aware that I attach a lot of importance to great flavor and texture. Of course, anything baked also has to look neat (but not necessarily decorated to death), too. If you’re a beginning baker, you’ll be surprised at the good results you get from a first-time try with a pastry crust or cake layer. If you’re an experienced baker, you’ll learn new techniques, since everyone likes to save some time in the kitchen, and you’ll enjoy trying some of the more challenging recipes that require a little more practice to master.

For example, my new method for preparing bread doughs involves very little mixing and kneading—instead, after the ingredients are stirred together or mixed quickly by machine, the dough rests for a few minutes, allowing it to come together smoothly with a minimum of effort on the baker’s part. This not only provides good results but it actually provides better results than the standard long mixing and kneading method. The flour retains its fresh flavor rather than losing Modern Baker