Bread Science: The Chemistry and Craft of Making Bread


Bread Science: The Chemistry and Craft of Making Bread


This self-published book is one of our favourite bread books to recommend. Author Emily Buehler explains the science behind bread-making and gives practical tips that enable you to make the perfect loaf. You will learn how to:

-use preferments to increase your bread's flavour

-create and maintain your sourdough starter

-mix a well-balanced dough and knead it to perfection

-give your dough additional strength

-shape smooth, symmetrical boules, batards, and baguettes


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"A number of excellent bread books have been published in recent years that offer bits and pieces of the science that underlies the craft, but none that focus specifically on that science. Emily Buehler has brought bread science and technique together for us in an easy to comprehend manual, based on her work and study at one of America's finest artisan bakeries. This book will be an important addition to every bread lover's library, whether professional or serious home baker."

-Peter Reinhart, author, The Bread Baker's Apprentice, Bread Revolution, Crust and Crumb, Whole Grain Breads.