Bread

This comprehensive guide explores the art and science of baking bread, featuring sixty recipes and practical advice for all skill levels. Bread is a must-have.

In Bread, the author delves into the essential components of baking, specifically focusing on flour, yeast, salt, and water. By unraveling the science behind these ingredients, the book provides insight into the alchemical processes that transform simple elements into delicious baked goods. It also offers practical advice on the necessary equipment to begin your baking journey, making it accessible for both novices and seasoned bakers alike.

The author guides readers through the art of making various types of bread, including yeast and non-yeast options, enriched doughs, and even home-started sourdough. With a collection of sixty recipes, Bread covers a wide range of options, from classic white loaves and well-known varieties like ciabatta and naan to more adventurous creations such as potato bread, rye, tortillas, croissants, doughnuts, and bagels. Each recipe is designed to inspire and challenge bakers of all skill levels.

Visually appealing, the book is enhanced with full-color photographs, including step-by-step visuals that simplify the baking process. Additionally, readers will find instructions for building their own bread oven and a directory of essential equipment and resources. As part of a popular series, Bread stands out as an indispensable guide for anyone looking to master the craft of baking.