Free Download PDF Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]


Download PDF

A visionary baker reveals what’s next in bread, drawing on a decade of innovations in grain farming, flour milling, and fermentation techniques to deliver groundbreaking recipes for nutrient-rich, exceptionally flavorful breads and nourishing meals to make with them.

More than a decade ago, Chad Robertson’s country levain recipe taught a generation of bread bakers to replicate the creamy crumb, crackly crust, and unparalleled flavor of his world-famous Tartine bread. It was the recipe that launched hundreds of thousands of sourdough starters and attracted a stream of notable understudies, from Danny Bowien of Mission Chinese to Rene Redzepi of Noma. Now Robertson has teamed up with Tartine’s director of bread, Jennifer Latham, to explore how superior grain and next-level flours respond to hydration and fermentation to make great bread even better.

Bread Book showcases Robertson’s and Latham’s unparalleled knowledge and latest contribution to the craft and science of bread making. Experienced bakers and novices will find their primers on grain, flour, sourdough starter, leaven, and dough formulas refreshingly easy to understand and use. Sixteen singular master formulas for naturally leavened doughs–from the reengineered country bread to rustic baguettes, flatbread, rolls, buns, tortillas, pizza, rye, gluten-free loaves, and more, plus fermented pasta doughs that use discarded sourdough starter–make Bread Book the most innovative and complete manual for baking with wild yeast cultures. More than 150 stylish step-by-step and recipe photographs illustrate the master recipes and the forty-five spin-offs.

Robertson’s and Latham’s Bread Book is every bread baker’s new north star.


From the Publisher

Your guide to the next chapter in bread, from the international bread star, Chad RobertsonYour guide to the next chapter in bread, from the international bread star, Chad Robertson

Photo of Country bread

Photo of Country bread

Photo of Buckwheat bucatini

Photo of Buckwheat bucatini

Photo of Rustic baguettes

Photo of Rustic baguettes

Photo of Flatbread

Photo of Flatbread

Photo of Chipped ham sandwiches

Photo of Chipped ham sandwiches

Photo of Pepperoni pizza

Photo of Pepperoni pizza

 "The most rewarding thing about making bread is that the process of learning never ends"  "The most rewarding thing about making bread is that the process of learning never ends"

Publisher‏:‎Lorena Jones Books (December 7, 2021)
Language‏:‎English
Hardcover‏:‎368 pages
ISBN-10‏:‎0399578846
ISBN-13‏:‎978-0399578847
Item Weight‏:‎1.25 pounds
Dimensions‏:‎7.25 x 9.5 inches
Download PDF