E-Book

Bread Head : Baking for the Road Less Traveled

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Bread is a living organism. And because of that, it’s a product of its envi-
ronment. The heat, the cold, the humidity, the altitude, heck even the vibes in
the room—they all conspire to make a loaf of bread unique. Learning how to
adjust to those things has been the key to running a production bakery—not to mention becoming a better, more intuitive baker. I’ve made a lot of bread ina lot of different places—in home kitchens, in bakeries, on farms—and I've learned how all these shifts can affect the final product, even though the ingredients and the process largely stay constant. So while a recipe can tell you how to make the perfect loaf of bread under ideal conditions, what happens when you live in the real world?

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Detail Information

Series Title

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Call Number

641 Wad-b

Publisher

New York : W.W. Norton., 2022

Collation

344 p.

Language

English

ISBN/ISSN

978-0-393-86674-2

Classification

641

Subject(s)

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File Attachment

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