Breaducation: The Science and Practice of Baking Bread at Home
Breaducation: The Science and Practice of Baking Bread at Home
Breaducation: The Science and Practice of Baking Bread at Home
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Description
Description
Your all-inclusive guide to understanding the science behind making the best leavened bread at home with over 50 recipes for sourdough, brioche, baguettes, bagels, pita, and much more, from the founder of the IACP Award-nominated newsletter Wordloaf. "The most clear-headed, authoritative, science-driven, and practical guide to bread baking I've seen."--J. Kenji López-Alt, author of The Food Lab and The Wok Breaducation is for everyone! Whether you're just starting on your bread-baking journey or you're looking to create your own recipes, Andrew Janjigian is here to meet you where you are. For over twenty years, Andrew has been baking bread professional-quality bread and teaching people how to do it. Now, he brings his years of experience, love for science, and detailed precision to Breaducation. Andrew covers the gamut, from describing every stage in the lifespan of a loaf to a deep dive in the core ingredients in bread baking, and from explaining baker's math to reading and understanding recipe formulas. He covers more advanced techniques as well, from incorporating scalds into your loaves to milling your own grains. And just as he does in Wordloaf, Andrew geeks out over the finer details, such as how temperature, flour type, dough chemistry, your oven, and more impact your final loaf. Recipes include: - Crusty loaves: Basically Perfect Sourdough, Durum Slab Bread, Cheesy Crits Sourdough, and Rye Scald Miche
- Grain-filled breads: Cream-of-Wheat Sourdough, Cracked Farro Porridge Sourdough Pan Bread, and Rugbrød
- Squishy and fluffy ones: Shokupain de Mie, Challah, and Brioche
- Long and little breads: Baguettes, Parker House "Swolls", and Bagels
- Flat-ish bakes: Fougasse, Pita, and Matnakash (Armenian Fingerprint Flatbread)
- Discarded starter and old bread reuses: Sourdough Olive Oil Granola, Sourdough Boston Brown Bread, and Bread Amino Sauce Through every iteration of your bakes, Andrew encourages you to build off the techniques you've learned and bring in your own creative flourishes. With many step-by-step photos and illustrations, charts breaking down scaling, hydration percentages, and more, these 50 reliable recipes will teach you what goes into making great bread at home.
- Grain-filled breads: Cream-of-Wheat Sourdough, Cracked Farro Porridge Sourdough Pan Bread, and Rugbrød
- Squishy and fluffy ones: Shokupain de Mie, Challah, and Brioche
- Long and little breads: Baguettes, Parker House "Swolls", and Bagels
- Flat-ish bakes: Fougasse, Pita, and Matnakash (Armenian Fingerprint Flatbread)
- Discarded starter and old bread reuses: Sourdough Olive Oil Granola, Sourdough Boston Brown Bread, and Bread Amino Sauce Through every iteration of your bakes, Andrew encourages you to build off the techniques you've learned and bring in your own creative flourishes. With many step-by-step photos and illustrations, charts breaking down scaling, hydration percentages, and more, these 50 reliable recipes will teach you what goes into making great bread at home.
About the Author
About the Author
Andrew Janjigian is the head baker at Wordloaf, the IACP-nominated "breaducational" newsletter focused on all things bread, baking, flour, and grains. Before launching Wordloaf, Janjigian was a test cook and senior editor at America's Test Kitchen's Cook's Illustrated magazine, where he worked for eleven years. He developed more than a hundred recipes, including more than two dozen of the company's most popular bread and pizza formulas. Since leaving ATK, he continues to develop recipes and write about food and baking for venues including Serious Eats, Chef Steps, King Arthur Baking Company, Epicurious, Edible Boston, Anova, and Ooni.
Critical Reviews
Critical Reviews
Andrew Janjigian leaves no loaf unturned in his adventure into what we all love so dearly--bread. As comprehensive as it is approachable, this book will make you a better, more thoughtful baker."--Maurizio Leo, New York Times bestselling author of The Perfect Loaf "In Breaducation, Andrew has written a generous, practical, and deeply informed book that helps bread bakers build confidence, refine their process, and make better bread with intention. This book is for all serious bakers who love the science and the intuitive art of fermenting and baking bread."--Aran Goyoaga, three-time James Beard finalist, author of The Art of Gluten-Free Bread, and creator of Cannelle et Vanille "What Andrew has achieved is marvelous. Breaducation is a truly complete guide for every skill level and is the first book I'll reach for whenever I have a question about bread!"--Nicola Lamb, author of Sift "Breaducation is both practical and deeply comforting, guiding readers through the nuts and bolts of baking, while revealing the elegance and grace at the heart of true craft. Gorgeous, intelligent, and completely indispensable, Breaducation belongs in every kitchen."--Tara Jensen, author of Pizza Practice "Just when I thought everything had been said about bread making, this absolute gem comes along. Breaducation is the best kind of bread book: a usable, readable, and masterful look at the craft and science of home bread baking, rounded out with the most wonderfully original recipes. Andrew leaves no stone unturned, no loaf uninspired."--Laurel Kratochvila, author of New European Baking and Dobre Dobre "There's been a revolution in home bread baking over the last twenty-five years, and now with Andrew's easy-to-follow book you can be a part of it, too."--Dan Lepard, baker and author of The Handmade Loaf "There's so much to love about this book: its erudition; its thoroughness; the obvious reverence for the craft of bread baking; its tireless pursuit of both creativity and function and the points where they intersect."--Lexie Smith, author of Bread on Earth "A thorough understanding of the steps of bread baking helps new and veteran bakers alike navigate the transformation of doughs from raw ingredients to baked loaves. In Breaducation, Andrew Janjigian provides this understanding and takes it further."--Richard Miscovich, associate professor, International Baking & Pastry Institute, Johnson & Wales University, and author of From the Wood-Fired Oven "Breaducation offers an exciting vision and practical wisdom for how to leaven our days with the modern pleasures of this ancient and delicious craft."--Kate Lebo, author of The Book of Difficult Fruit "Breaducation proves that the best teacher is a student. After decades of exploring the craft and science of bread baking, Andrew has produced a book that inspires and educates in equal measure."--Dan Souza, chief content officer at America's Test Kitchen
Publishing Information
Publishing Information
Publisher:
Ten Speed Press
Pub date:
2026-11-17
Length:
384 pages
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