What if five minutes was all that stood between you and bakery-quality bread?
No expensive mixers, no messy kneading, and no professional training required. Using just flour, water, salt, and a single pot, food scientist Anne C. Owen reveals how to achieve the perfect crackling crust and airy crumb of a Parisian boulangerie. This is the definitive collection of 120 rigorously tested artisan recipes designed to turn your kitchen into a master bakery.
BOOK FEATURESThis is a complete baking system built for real schedules and professional results:
120 Unique Artisan Recipes: From foundational sourdough boules and ancient grains to international flatbreads and enriched holiday loaves.
Science-Based Headnotes: Understand the why behind every loaf, including the chemistry of fermentation and gluten development.
Precise Prep & Cook Times: Full timelines for every stage—active prep, fermentation, and baking—to fit your busy life.
Complete Nutritional Data: Full breakdowns of calories, protein, fat, and carbs per serving for every recipe.
Professional Chef’s Notes: Insider technical tips to elevate your bake from good to extraordinary.
Organized 10-Chapter System: Easily browse by category, including Seeded, Savory, Sweet, and Experimental High-Artisan loaves.
Dual Measurements: Side-by-side Metric (grams) and Imperial (cups) for consistent accuracy.
BOOK BENEFITSKitchen Confidence: Intuitively master dough texture, smell, and fermentation with your very first bake.
Bakery Freedom: Produce gourmet brioche, sourdough, and global breads at home for a fraction of the cost.
Better Health: Total control over ingredients—no preservatives, additives, or mystery fillers.
Heirloom Skills: A simple yet sophisticated method perfect for passing down through generations.
A TASTE OF WHAT’S INSIDEExplore 120 recipes that reward the ambitious and the hungry:
Classic White Sourdough Boule: The essential foundational masterpiece.
Miso Butter & Roasted Garlic: A savory-umami powerhouse.
Caramelized Fig & Brie-Stuffed Boule: A dramatic, molten-hearted centerpiece.
Szechuan Pepper & Doubanjiang: A bold, lip-tingling experimental loaf.
STOP SETTLING FOR “GOOD ENOUGH”Every week without this book is another week of store-bought, preservative-filled bread. The difference between your current baking and artisan mastery isn’t talent—it’s the science-backed knowledge found in these pages. Thousands of bakers have already transformed their kitchens. Why wait another day?
Click “Add to Cart” now to start baking the bread you’ve always wanted.
