The Book of Bread

The Book of Bread by Owen Simmons delves into the art and science of bread-making exploring the diverse ingredients and processes involved. From malt extract to sugar and scalded flour the author provides in-depth insights into the properties and uses of these elements highlighting their impact on the bread-making journey. Emphasizing the significance of ingredient understanding for successful bread production the book also delves into the historical context of traditional baking practices. A comprehensive guide it caters to bakers seeking to elevate their knowledge and skills in the realm of bread-making.