The book's central premise is that you can master professional-level bread by starting with one simple "plain white" dough. Black teaches readers how to make subtle adjustments to ingredients, proportions, and shaping techniques to transform that single master recipe into ten distinct "foundation" breads.
is a cookbook by baking instructor Sarah Black , published in 2016 . The book is designed as a foundational course for novice and experienced bakers alike, focusing on the art of making artisanal bread entirely by hand. Core Concept One Dough, Ten Breads: Making Great Bread by Hand
: The book emphasizes "getting your hands in the dough" as the best way to learn, requiring no stand mixers or specialized equipment. The book's central premise is that you can
You can find at major retailers like Amazon , AbeBooks , or ThriftBooks . One Dough, Ten Breads: Making Great Bread by Hand The book is designed as a foundational course
: Once the foundation breads are mastered, Black introduces "exotic" variations, such as whole-wheat sourdough with figs and apples or sour rye rolls with olives and lemon zest.
: Each chapter includes notes on the science and history of bread, such as how different breads got their names.