We ship worldwide.

Bread Head: Baking for the Road Less Traveled
Bread Head: Baking for the Road Less Traveled
Bread Head: Baking for the Road Less Traveled
Bread Head: Baking for the Road Less Traveled
Bread Head: Baking for the Road Less Traveled
Load image into Gallery viewer, Bread Head: Baking for the Road Less Traveled
Load image into Gallery viewer, Bread Head: Baking for the Road Less Traveled
Load image into Gallery viewer, Bread Head: Baking for the Road Less Traveled
Load image into Gallery viewer, Bread Head: Baking for the Road Less Traveled
Load image into Gallery viewer, Bread Head: Baking for the Road Less Traveled

Bread Head: Baking for the Road Less Traveled


Greg Wade with Rachel Holtzman
Write a review
| Ask a question

Regular price $45.00

Unit price per 

This item is in stock and will ship promptly.

It's easy to imagine an inexperienced baker starting off with Bread Head and still coming back to the book many years later, their confidence and experience making it possible to tackle the book's increasing complexity and ambition as one works from front to back.

Greg Wade of Publican Quality Bread in Chicago, is a passionate baker who understands that the best way to bring other bakers along on his deeply committed journey is to begin by making satisfaction possible. He offers a gentle invitation with recipes that use white flour, active-dry yeast, and chemical leavening; this section also employs simple techniques for quick breads and traditional short crusts.

Wade gradually builds upon this know-how with the addition of whole grains, used in adept combinations, along with sourdough recipes that use levain in combination with store-bought yeast. The required skill level ramps up with each section and culminates with more advanced baking techniques such as live-fire and baking over direct heat, and lamination and enriched sourdoughs.

Wade is clear about his dedication to using local, sustainably grown grains and includes helpful suggestions on sourcing them to produce the likes of a farmhouse sourdough, a peach and cashew loaf, multigrain baguettes, stollen, and even buckwheat canelés and rye phyllo.

Definitely for the adventurous.

Hardcover. Color photographs throughout.

Something else you might be interested in...

 

The Bread Baker's Pocket Companion

by Andrew Janjigian with illustrations by Johanna Kindvall

A practical guide providing quick reference for common bread baking tasks such as ingredient conversions, yeast maintenance, folding, shaping, and scoring.

Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now