3 Doughs, 60 Recipes raises bread to new heights

Focaccia, sandwiches, pizza – these are a few of my favourite things. And it seems they’re Lacey Ostermann’s too, given the focus on the holy trinity of carbs in her new book: 3 Doughs, 60 Recipes.

This baking sensation is known for her viral videos on social media and claims to simplify the bread-making process by focusing on three fundamental doughs – focaccia, sandwich bread and pizza. She then takes those doughs and curates a collection of 60 savoury and sweet recipes.

It’s quite refreshing to read a book that is centred around bread that doesn’t harp on about sourdough. Don’t get me wrong, I’m a huge fan, but for bread beginners, the idea of keeping something other than my plants and pet alive prevents me from taking the plunge to nurture that necessary starter.

Ostermann begins with a few pages on the technical bread basics, from the importance of digital scales to understanding protein percentages in flour and the environmental implications when proving. And, of course, the all-important folding and kneading techniques, yeast conversations and oven temperatures.

Dough #1 is her fail-safe recipe for focaccia – which she calls the “queen of breads” – and I wholeheartedly agree. Who doesn’t appreciate the hunk of pillowy focaccia as the bread course when they sit down in a restaurant? Extra virgin olive pooling in the dimples, dappled with rosemary needles and glittering with flaky sea salt – yes please!

And once you are confident making focaccia, she then shares a number of variations, from jalapeño and Cheddar to pear, walnut and rosemary and even a hot chocolate focaccia. Next, there are recipes for an easy Dutch oven bread using the same dough, which provides a crisp, chewy crust and a soft squishy interior and with the same visual wow-factor as a loaf from your local independent bakery.

This is all before we even get to the sandwich bread recipe (dough #2), which is made in a more traditional bread tin and has accompanying ideas for an abundance of toasties and toppers, French toast and croutons and even a bagel recipe – but it’s the cheesy garlic swirls that caught my eye.

The final dough, #3, is pizza. Ostermann guides the reader through the stretch and fold technique and follows with an array of toppings, as well as a take on ciabatta, breadsticks, doughnuts and that dinner party favourite, fougasse.

If you’re already familiar with proving and kneading, it’s likely you’ll know most of Ostermann’s tips and tricks already. But for the carb lovers (who, if they are anything like me, spend far too much of their take-home pay on artisan bread and pizza), this is a book to add to your shelf to make you feel comfortable about making bread in your own kitchen.

3 Doughs, 60 Recipes by Lacey Ostermann (Quadrille, £24). Make the loaded baked potato focaccia from the book here