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Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More

Name: Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More
Brand: Appetite by Random House
SKU: 9780525612063
Price: 28.99 USD
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Availability: In Stock

Contributors:

Matthew James Duffy

Publisher:

Appetite by Random House

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Courses & Dishes, Methods

Book Topic:

Bread, Pizza, Baking

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

9/16/2025

ISBN 13:

9780525612063

Weight:

3.55 lbs

Size:

9.70 x 8.20 x 1.30 inches

Pages:

400

Mint Condition +

product description

Description

"A must-read for baking at home, or anywhere!" CHEF DANIEL BOULUD

An accessible guide to all things BREAD--from sourdough to yeasted dough, pizza dough and more--by expert bread baker, professor, and chef Matthew James Duffy.

Bread Etc. distills the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You'll begin with an overview of bread baking that breaks down every dough mystery, followed by recipes geared to both novice and advanced bakers. In the handsomely designed pages of Bread Etc. you'll find more than 100 recipes for:

Yeasted Doughs: Start here for reliable breads, like Pullman Bread and Challah, and baked goods like English Muffins, Classic Artisan Bagels, and Traditional Pretzels.

Sourdoughs: The thick middle slice of Bread Etc. explains sourdough from the starter up, developing your skills with a Beginner Sourdough before moving on to richer breads like the Marble Rye, a Brown Butter Oat Porridge Sourdough, and even desserts like Sourdough Doughnuts and Sourdough Sticky Buns.

Pizza Doughs: Make restaurant-worthy pizza at home. Focus on perfecting pizza dough--with five dough recipes to choose from--in either a standard home oven or pizza oven. Enjoy simple pies like the Home Oven Margherita or the more topping-heavy Pepperoni, Toasted Fennel and Jalapeño Pizza.

Leftover Bread + Sourdough Discard: Don't waste a thing! Turn leftover bread into a whole meal with recipes like Sourdough Migas with Chorizo and Farm Eggs, or a gorgeous salad like Sourdough Panzanella with Heirloom Tomatoes. Plus, use your sourdough discard in recipes like the Einkorn Waffles, Ricotta Gnocchi, or Brown Butter Blondies.

In Bread Etc. Matt Duffy shares his decades of experience and passion with precise explanations, dough schedules, and step-by-step photographs to help you gain an in-depth understanding of the whole bread-baking process. With this book, you'll be confidently crafting loaves, pizzas, and other bread goods--and even developing bread creations of your own--at home.

About the Author
Chef, culinary teacher, and bread fanatic Matthew James Duffy has over twenty years of experience cooking and baking all over the world--from world-class bakeries and specialty pizzerias to Michelin-starred restaurants, such as Noma, Langdon Hall, and Café Boulud. Matt is a bread-baking and food media professor at Toronto's Centennial College, and he lives in Ontario, Canada, with his wife and two daughters.

Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More

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