Bread Science

Author: Emily Buehler
Publisher: Two Blue Books, Carrboro, NC
ISBN: 0-9778068-0-4
$20

Bread Science covers the entire bread-making process in detail, including both the practical aspects and the chemistry and biology occurring in the dough.

Learn how to use preferments to increase the flavor of your bread; create and maintain your own sourdough starter; mix a well-balanced dough and knead it to perfection; give your dough additional strength with a folding technique; shape smooth, symmetric boules, batards, and baguettes; and modify your oven to make it better for baking bread. In addition, learn about the details of fermentation, yeast, gluten, gas retention, and many other aspects of dough science.

With over 250 photos and illustrations, Bread Science makes bread-making approachable and fun.