The Art of Professional Bread: From Basics to Sourdough. 30 Authentic Recipes and All the Pro Techniques W, for the Home Baker.

If you have always wanted bread with the perfect crust and an open, uniform crumb, but your doughs turn out flat and unpredictable, this manual is for you.Don’t settle for approximate recipes. This book is your definitive, technical guide to transforming the art of bread making from a frustrating series of trials to a measurable, replicable science.What you will master with this technical manual:Mastering Flour Science (W, P/L): Discover how to select the right flour for every goal, from a simple hearth bread to an enriched dough (Panettone and Brioche).Controlling Time, Not Just Yeast (DDT / TFA): Learn the exact formula for calculating the Desired Dough Temperature (DDT / TFA), ensuring constant yeast activity and perfect results regardless of the external temperature.The Geometry of Gluten (Folds): Illustrated and detailed techniques for Reinforcement Folds (Lamination, Letter Folds, Bowl Folds) to build a gluten network strong enough to support any open crumb structure.Sourdough Made Simple: A complete guide to managing and feeding solid and liquid sourdough starter, resulting in bread that is more digestible and has a superior flavor profile.30 Detailed Recipes for Every Level: From basics to the pinnacle of Italian and international baking: you will find the high-hydration Ciabatta, the secrets to the authentic Ligurian Focaccia, professional Hamburger Buns, and rare regional specialties like Pane Carasau and Tigelle.No more flat bread. It’s time to understand the chemistry, master the technique, and bake the loaf you’ve always dreamed of.