{"product_id":"breaducation-by-andrew-janjigian-9781984862969","title":"Breaducation","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eYour 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 \u003cem\u003eWordloaf\u003c\/em\u003e.\u003c\/p\u003e\n\n\u003cem\u003e\"The most clear-headed, authoritative, science-driven, and practical guide to bread baking I've seen.\"\u003c\/em\u003e - J. Kenji López-Alt, author of \u003cem\u003eThe Food Lab\u003c\/em\u003e and \u003cem\u003eThe Wok\u003c\/em\u003e\n\n\u003cp\u003e\u003cem\u003eBreaducation\u003c\/em\u003e 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.\u003c\/p\u003e\n\n\u003cp\u003eNow, he brings his years of experience, love for science, and detailed precision to \u003cem\u003eBreaducation\u003c\/em\u003e. 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 \u003cem\u003eWordloaf\u003c\/em\u003e, 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:\u003c\/p\u003e\n\n\u003cul\u003e\n  \u003cli\u003e\n\u003cstrong\u003eCrusty loaves:\u003c\/strong\u003e Basically Perfect Sourdough, Durum Slab Bread, Cheesy Crits Sourdough, and Rye Scald Miche\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eGrain-filled breads:\u003c\/strong\u003e Cream-of-Wheat Sourdough, Cracked Farro Porridge Sourdough Pan Bread, and Rugbrød\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eSquishy and fluffy ones:\u003c\/strong\u003e Shokupain de Mie, Challah, and Brioche\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eLong and little breads:\u003c\/strong\u003e Baguettes, Parker House \"Swolls\", and Bagels\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eFlat-ish bakes:\u003c\/strong\u003e Fougasse, Pita, and Matnakash (Armenian Fingerprint Flatbread)\u003c\/li\u003e\n  \u003cli\u003e\n\u003cstrong\u003eDiscarded starter and old bread reuses:\u003c\/strong\u003e Sourdough Olive Oil Granola, Sourdough Boston Brown Bread, and Bread Amino Sauce\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThrough 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.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Penguin Random House NZ","offers":[{"title":"Default Title","offer_id":67708775465196,"sku":"9781984862969","price":85.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/9781984862969-breaducation-1.jpg?v=1791836287","url":"https:\/\/bookhero.pro\/products\/breaducation-by-andrew-janjigian-9781984862969","provider":"Book Hero","version":"1.0","type":"link"}