Bread Facts (Classic Reprint) - Softcover

Inhaltsangabe

Practical insights for better bread at home and in the bakery This edition gathers practical hints on bread making, the food value of bread, and the role of science in the bakery. It aims to help bakers and cooks improve the quality and consistency of every loaf.

The book explains how volume, absorption, mixing, and temperature affect the perfect loaf. It covers how to balance texture, taste, and bloom while keeping bread digestible and flavorful. It also explores the science behind yeast, salt, milk, and fats, and why moisture and oxygen matter during fermentation.

• Understand how to achieve better expansion, texture, and flavor in everyday loaves


• Learn about yeast strength, storage, and how to keep dough rising reliably


• See the effects of salt, milk, and shortenings on dough and crust quality


• Get practical guidance that combines traditional baking with applied science

Ideal for readers who bake at home or work in a bakery, and for anyone curious about how science supports better bread.

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