Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]

Are you tired of buying bread from the grocery store that just doesn't quite hit the mark? Elevate your bread-baking game with our new baking book, "Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home." Written by the New York Times bestselling author of Flour Water Salt Yeast, this book is filled with expert knowledge and all-new recipes to help you craft professional and consistent results from the comfort of your own kitchen.

Imagine taking a bite into a slice of bread with a crispy, crackly crust and a soft, airy interior. With our book, you can achieve the same deliciousness as your favorite artisan bakery. Whether you're a home baker or a bread enthusiast, this book is approachable and designed to help you succeed. Learn various techniques, including same-day loaves, overnight cold-proof doughs, and classic levains.

One of the highlights of this book is the secrets shared for making a more efficient sourdough starter. You'll also get to explore classic breads and enriched doughs, such as Japanese Milk Bread and Brioche. Each recipe includes a handy baking schedule, perfect for beginners who are just starting their bread-baking journey.

What sets this book apart is its versatility. The doughs featured can be prepared as a lidded pan loaf, open pan loaf, or rustic country loaf. This means you have endless options to create any type of bread you desire. Additionally, "Evolutions in Bread" can be used as a companion to Flour Water Salt Yeast, providing a comprehensive guide for bread-making.

Don't miss out on the opportunity to become a master bread-maker. Improve your baking skills and create bakery-quality breads at home with our baking book, "Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home." Get started on your bread-baking journey today by clicking here.