Bread is one of the most popular foods on the planet, baked around the globe and in all cultures—round, knotted, woven, flat, dimpled, sweet, sour, crusty, soft—all of it beginning with the same four ingredients. In The Complete Guide to Baking Bread, you will learn the secrets to making dough and a wide variety of breads in your own kitchen. You’ll follow along at your own pace through four sections, as three renowned chefs demonstrate every step of the way: Zoë François, Michael Kalanty, and Richard Miscovich, all expert bakers, authors, and culinary educators. Their obvious skills and passion for their craft, step-by-step instructions, and ability to clarify the science as well as the art of bread baking will have you making bread in no time.
Over four sections covering 30 lessons, you will learn to make a wide variety of baked goods: baguettes, dinner rolls, olive fougasse, naan, raisin swirl bread, caramel rolls, pizza, and more. And just as important, you’ll dive into the science of baking as these professional chefs unpack the magic of fermentation, proofing, shaping, and how to overcome the further complexity of adding ingredients.
At its very heart, this course is a practical one. Even though professional chefs are demonstrating these lessons, everything they show you can be done in your own kitchen. They provide alternatives for ingredients, tools, or techniques that can’t be duplicated at home. No matter what your experience has been, what your skill level is at, or even what your kitchen looks like, you can create homemade bread like a professional baker. The Complete Guide to Baking Bread will provide you with detailed ingredients and recipes you need for success!
