The Cook's Encyclopedia of Bread brings together over 150 recipes and a detailed techniques section that guides you through each stage of bread making, from mixing and kneading to glazing and baking. Whether you’re a complete novice or experienced baker, clear instructions help you master essential skills.

Explore an international selection of breads, from classic Italian ciabatta and Irish soda bread to Portuguese corn bread and Syrian onion bread. Each recipe highlights regional ingredients and traditions, making it easy to recreate authentic flavors at home.

Along with step-by-step photos and tips, the book covers practical advice on choosing flours, maintaining dough consistency, and achieving the perfect crust. Comprehensive guidance ensures successful results in every loaf, roll, and baguette you bake.

Key Features

• 150+ bread recipes from around the world
• Step-by-step techniques for mixing, kneading & baking
• Insights on ingredients, dough handling & finishing
• Classic and regional breads for all skill levels

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