Make Every Loaf a Work of Art Get ready to bake bread that looks as phenomenal as it tastes. From graphic artist and baker Brittany Wood comes a gorgeous and comprehensive guide to all things sourdough scoring. With lush full-page photography, step-by-step tutorials and expert tips, Brittany covers every skill you’ll need to successfully create one-of-a-kind patterns on your loaves. Learn how the depth and timing of your cuts can affect the way your lines bake and burst, and never be disappointed by deflated dough again as Brittany’s calm, encouraging voice guides you through a huge variety of dazzling designs. As an added bonus, Brittany includes her tried-and-true master method for high-hydration sourdough. She then takes it a delicious step further with 10 additional recipes for incredible flavors, like Sharp Cheddar–Rosemary Sourdough and Chocolate-Cinnamon Sourdough, as well as gorgeously shaped goods like Orange Brioche Festive Star Bread. With this inspiring resource, you’ll bake your creativity and artistry into every loaf you make and bring your sourdough scoring dreams to life with bread that never looked more beautiful.

The easy way to bake bread at home—all you need is FLOUR, WATER and SALT to get started! Begin your sourdough journey with the bestselling beginner's book on sourdough baking—100,000 copies sold! Many bakers speak of their sourdough starter as if it has a magical life of its own, so it can be intimidating to those new to the sourdough world; fortunately with Artisan Sourdough Made Simple, Emilie Raffa removes the fear and proves that baking with sourdough is easy, and can fit into even a working parent’s schedule! Any new baker is inevitably hit with question after question. Emilie has the answers. As a professionally trained chef and avid home baker, she uses her experience to guide readers through the science and art of sourdough. With step-by-step master recipe guides, readers learn how to create and care for their own starters, plus they get more than 60 unique recipes to bake a variety of breads that suit their every need. Featured recipes include: - Roasted Garlic and Rosemary Bread - Cinnamon Raisin Swirl - Blistered Asiago Rolls with Sweet Apples and Rosemary - Multigrain Sandwich Bread - No-Knead Tomato Basil Focaccia - Raspberry Gingersnap Twist - Sunday Morning Bagels - and so many more! With the continuing popularity of the whole foods movement, home cooks are returning to the ancient practice of bread baking, and sourdough is rising to the forefront. Through fermentation, sourdough bread is easier on digestion—often enough for people who are sensitive to gluten—and healthier. Artisan Sourdough Made Simple gives everyone the knowledge and confidence to join the fun, from their first rustic loaf to beyond. This book has 65 recipes and 65 full-page photographs.

Anita Šumer is a passionate, self-taught, 100% sourdough baker and teacher, based in Slovenia who has become an international sensation – she now has over 70,000 followers on Instagram @sourdough_mania. She started baking sourdough when her husband was ill and could not eat yeasted bread. So successful has she been that she is now teaching sourdough baking around the world; 9 countries and across 3 continents. In 2017, she published her unique sourdough book in her native Slovenia, a first of its kind and the book received two Gourmand World Cookbook Awards. The book has now been published in German, Dutch, French and Croatian. The book features both simple-to-make recipes and more ambitious recipes for more festive occasions. Readers can feast their eyes (and later their stomachs) on rye bread, simple white bread, corn bread, buckwheat bread, fruit bread, donuts, brioches and much more. Sourdough Mania contains chapters on types of grain, making a sourdough leven, the baking process, ingredients and useful tools. Every stage is fully illustrated with step-by-step photography on weighing, mixing, kneading, shaping, scoring, and baking, to take you on a journey to the healthy world of sourdough baking made easy. Anita has started a real bread revolution which more and more people are joining in to bake healthier and more delicious bread. Sourdough Mania is here.

Are you disappointed when you lift the cover off your Dutch oven to see that the loaf of sourdough bread that you have painstakingly crafted doesn't look like you imagined it? Let this basic guide help you on your sourdough journey. Using step by step guides, and visual images, take one step further towards getting the loaves that you want. Techniques can be applied to gluten free and yeast loaves as well.

Bien Cuit introduces a new but decidedly old-fashioned approach to bread baking to the cookbook shelf. In the ovens of his Brooklyn bakery, Chef Zachary Golper bakes loaves that have quickly won over New York's top restaurants and bread enthusiasts around the country. His secret: long, low-temperature fermentation, which allows the bread to develop deep, complex flavours and a thick, mahogany-coloured crust - what the French call bien cuit, or 'well baked'. Golper recreates classic breads for the home baker along with an assortment of innovative 'gastronomic breads'.

From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

Make Delicious, Whole Grain Bread with Minimal Kneading * Selected as one of the best cookbooks of 2020 by delicious. magazine! * Baking a loaf of beautiful crusty bread can be intimidating when you want to include nutrient-dense whole wheat flour and other ancient grains that are famously harder to work with. Elaine Boddy is here to help. She has spent many years honing the science and art of baking bread with whole grains in her home kitchen. In Whole Grain Sourdough at Home, she shares all of her secrets with you. Elaine’s master recipe and philosophy for bread making are all about simplicity, flexibility and having fun. Sourdough does not have to be complicated or require a lot of hands-on work to be great. With one bowl, a handful of simple ingredients, minimal kneading and less than 24 hours, you can have a loaf of delicious whole grain sourdough bread on the table. Elaine has mastered the unique nuances of nutrient-dense flours like whole wheat, einkorn, spelt and rye to create a variety of lovely breads—no dense whole wheat bricks here! Packed with a step-by-step sourdough starter guide, plenty of tips and tons of recipes for everything from sandwich loaves to focaccia, this book gives you everything you need to bake amazing whole grain bread today, tomorrow and beyond. This book has 60 recipes and 60 photographs.