Bread Etc.

'A must-read for baking at home, or anywhere ' CHEF DANIEL BOULUD An accessible guide to all things BREAD--from sourdough to yeasted dough, pizza dough and more--by expert bread baker, professor, and chef Matthew James Duffy. Bread Etc. distills the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You'll begin with an overview of bread baking that breaks down every dough mystery, followed by recipes geared to both novice and advanced bakers. In the handsomely designed pages of Bread Etc. you'll find more than 100 recipes for: * Yeasted Doughs: Start here for reliable breads, like Pullman Bread and Challah, and baked goods like English Muffins, Classic Artisan Bagels, and Traditional Pretzels. * Sourdoughs: The thick middle slice of Bread Etc. explains sourdough from the starter up, developing your skills with a Beginner Sourdough before moving on to richer breads like the Marble Rye, a Brown Butter Oat Porridge Sourdough, and even