Do you want to learn how to bake bread and pastries; are you looking for a complete and detailed guide on recipes ideas on how to go about it? Here, you will discover a diverse collection of flavors, tastes, and textures; hundreds of drawings that vividly illustrate techniques; and four-color photographs of finished and decorative breads, providing a complete education in the art of baking, with thorough sections on types of flour, equipment, and other essentials.
Easy-to-use ingredient tables provide both volume and weight, for surefire recipes that work perfectly every time.
Recipes include bread made with yeast starters, quick breads, flatbreads, brioche, and much more. From ciabatta, semolina, rye, and sourdough breads to bagels, biscuits, crumpets, and pizza dough, this definitive bread making guide covers you beyond the pan, addressing the perils of an unsuccessful bake.