Bread in Cross-Section. A Detailed Course on Baking Yeast and Sourdough Bread from Scratch

Have you found bread recipes on the internet, tried to prepare them, and ended up with a flat, tasteless misunderstanding instead of a fluffy loaf? Or did the dough fail right from the start? Did you lose hope, so you no longer dared to make bread?
Ahmed Ali-zade — the author of this book, a baker with many years of experience, a teacher, and the owner of a bakery in Perm — has also faced failures at the beginning of his journey. But thanks to his perseverance, he was able to immerse himself in the classic technology of bread baking and discover in bread an amazing, tasty, and healthy product with its own “face.” In this book, the author has concentrated all personal experience to help you shorten the path to your first fluffy tartine or ciabatta. No complicated terms or unnecessary scientific theory — just important facts and processes described in an understandable, friendly language.

With this book, you will learn:
- to understand how sourdough bread differs from yeast bread (and not just that one is healthier than the other);
- to cultivate and feed wheat and rye sourdough, as well as to convert one into the other;
- to knead, proof, and shape dough for various types of wheat, rye, and mixed breads;
- to understand the properties of bread even before baking and to modify recipes according to your desires using special baking percentages;
- and of course, bake the main types of European breads using detailed photo instructions.

In this book, you will not find 100, 50, or even 20 bread recipes — but only eight. However, you will gain something more important: an understanding of how to create five additional recipes from each one. This book will become your personal guide and an excellent start in the art of bread baking — it doesn't matter whether you bake once a week for your family or decide to take on something bigger.