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Breaducation

The Science and Practice of Baking Bread at Home
By Andrew Janjigian
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Brief Description
Your all-inclusive guide to understanding the science behind making the best leavened bread at home with over 50 recipes for sourdough, brioche, baguettes, bagels, pita, and much more, from the founder of the IACP Award-nominated newsletter Wordloaf. "The most clear-headed, authoritative, science-driven, and practical guide to... Read More
Format: Hardback
$8500
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Releases 17th November 2026 (Approx. Date) Pre-order  "Breaducation" now to secure your copy from our first shipment

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Your all-inclusive guide to understanding the science behind making the best leavened bread at home with over 50 recipes for sourdough, brioche, baguettes, bagels, pita, and much more, from the founder of the IACP Award-nominated newsletter Wordloaf.

"The most clear-headed, authoritative, science-driven, and practical guide to bread baking I've seen." - J. Kenji LΓ³pez-Alt, author of The Food Lab and The Wok

Breaducation is for everyone! Whether you're just starting on your bread-baking journey or you're looking to create your own recipes, Andrew Janjigian is here to meet you where you are. For over twenty years, Andrew has been baking professional-quality bread and teaching people how to do it.

Now, he brings his years of experience, love for science, and detailed precision to Breaducation. Andrew covers the gamut, from describing every stage in the lifespan of a loaf to a deep dive into the core ingredients in bread baking, and from explaining baker's math to reading and understanding recipe formulas. He covers more advanced techniques as well, from incorporating scalds into your loaves to milling your own grains. And just as he does in Wordloaf, Andrew geeks out over the finer details, such as how temperature, flour type, dough chemistry, your oven, and more impact your final loaf. Recipes include:

  • Crusty loaves: Basically Perfect Sourdough, Durum Slab Bread, Cheesy Crits Sourdough, and Rye Scald Miche
  • Grain-filled breads: Cream-of-Wheat Sourdough, Cracked Farro Porridge Sourdough Pan Bread, and RugbrΓΈd
  • Squishy and fluffy ones: Shokupain de Mie, Challah, and Brioche
  • Long and little breads: Baguettes, Parker House "Swolls", and Bagels
  • Flat-ish bakes: Fougasse, Pita, and Matnakash (Armenian Fingerprint Flatbread)
  • Discarded starter and old bread reuses: Sourdough Olive Oil Granola, Sourdough Boston Brown Bread, and Bread Amino Sauce

Through every iteration of your bakes, Andrew encourages you to build off the techniques you've learned and bring in your own creative flourishes. With many step-by-step photos and illustrations, and charts breaking down scaling, hydration percentages, and more, these 50 reliable recipes will teach you what goes into making great bread at home.

Book Details

INFORMATION

ISBN: 9781984862969

Publisher: Potter/Ten Speed/Harmony/Rodale

Format: Hardback

Date Published: 17 November 2026

Country: United States

Imprint: Ten Speed Press

Illustration: 400 PHOTOGRAPHS

Audience: General / adult

DIMENSIONS

Width: 203.0mm

Height: 254.0mm

Weight: 0g

Pages: 384

Collections

Andrew Janjigian Baking & Cakes Cook Books Cook Books & Recipes Cooking & Food Education & Reference Non-Fiction Non-Fiction Pre-Orders Penguin Books Pre-order Books Pre-Order Cook Books Pre-orders Pre-orders by Release Date Science & Nature

About the Author

Andrew Janjigian is the head baker at Wordloaf, the IACP-nominated "breaducational" newsletter focused on all things bread, baking, flour, and grains. Before launching Wordloaf, Janjigian was a test cook and senior editor at America's Test Kitchen's Cook's Illustrated magazine, where he worked for eleven years. He developed more than a hundred recipes, including more than two dozen of the company's most popular bread and pizza formulas. Since leaving ATK, he continues to develop recipes and write about food and baking for venues including Serious Eats, Chef Steps, King Arthur Baking Company, Epicurious, Edible Boston, Anova, and Ooni.

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