Sarah Black named her first business Companio (which means "with whom one eats bread"), and she understands that many novice bakers find the alchemy of water, flour, yeast and salt intimidating. Black believes the hardest part is just getting started, because once "the hands are in the dough... intuition kicks in and new insights are gained." Her philosophy: "Use your hands, and your knowledge, to start with something simple and build it into something more complex as you develop confidence and skill."
One Dough begins with a simple recipe for white flour bread and then guides the reader with sensory suggestions for what to look for along the way. Then she recommends specific tools (for example, a baking sheet is better for beginners than a baking stone), ingredients (how warm the water should be, how types of flour and salt affect the process and product), and processes (the purpose of kneading, resting and fermenting). Throughout, she shares tips for shaping breads and measuring ingredients by volume.
Then, the recipes! Foundation breads include baguettes, focaccia, ciabatta and sourdough, but Black then details how to infuse foundation breads with preferments, emphasize the flavors of different grains and much more. Recipes include Whole Wheat Sourdough with Figs, Apples and Raisins; Rich Pumpernickel with Toasted Grains; Cinnamon-Raisin Pan Loaf; Focaccia with Red Onion, Asiago and Thyme; and Whole Wheat Sandwich Bread with Lavender Honey. In One Dough, Ten Breads, Black's readers will find bread making to be accessible and fun, as well as delicious. --Kristen Galles from Book Club Classics