Bread: River Cottage Handbook No. 3

"Bread" by Daniel Stevens is a comprehensive guide to baking bread, covering everything from the basics of ingredients and equipment to more advanced techniques and recipes. The book begins with an explanation of the key ingredients in baking - flour, yeast, salt and water - and delves into the science behind the processes involved in making bread. Stevens then provides detailed instructions on how to make various types of bread, including yeast and non-yeast breads, enriched doughs, and homestarted sourdough. The book includes sixty recipes, covering a wide range of breads from simple white loaves and classic favorites like ciabatta and pizza bread, to more complex options such as potato bread, rye, tortilla, croissants, doughnuts, and bagels. With its thorough explanations and diverse selection of recipes, "Bread" is an excellent resource for both novice and experienced bakers looking to expand their knowledge and skills in the art of breadmaking.