Very Good Bread The Science of Dough and the Art of Making Bread at Home: A Cookbook

A comprehensive guide that bridges the gap between baking science and home kitchen practice. This cookbook explores the fundamental principles of dough development, fermentation, and gluten structure while providing accessible recipes for everyday bakers. Learn how temperature, hydration, and timing affect your bread, then apply that knowledge to create everything from crusty artisan loaves to soft sandwich breads. Perfect for home bakers ready to move beyond basic recipes and understand the "why" behind each step.