The Bread Book

A bread-making masterclass for home bakers. The Bread Book teaches the fundamentals—leavening, flour types, and essential ingredients—then moves into clear, step-by-step recipes for simple loaves, rolls, and heritage-grain and gluten-free options. Troubleshooting guides and process photography demystify mixing, proofing, shaping, scoring, and baking so you can turn out bakery-quality breads at home.

• 60+ recipes spanning everyday loaves, boules, baguettes, enriched breads, rolls, and festive shapes.
• Foundations: starters & pre-ferments, kneading methods, fermentation timelines, and baker’s tips.
• Visual guides for shaping and scoring; temperature & steam notes for home ovens.
• Troubleshooting section for common issues (dense crumb, weak rise, pale crust, and more).

A thoughtful gift for new bakers and seasoned sourdough lovers alike—pair with a lame, banneton, or digital scale.