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Bread Baker's Companion
At its simplest, bread is flour combined with liquid and leavening and then baked until its structure...
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At its simplest, bread is flour combined with liquid and leavening and then baked until its structure sets.
What defines bread is not a single method or timeline but the way ingredients interact - how proteins form gluten, how gas is produced and trapped, and how heat fixes everything in place.
From the simple beginning, bread takes many diverse forms and flavors. Lean breads rely on flour, water, salt, and fermentation for flavor and strength. Enriched breads include fats, sugars, eggs, or dairy, which soften gluten, slow fermentation, and product a tender crumb. Rolls and pull-apart breads are shaped for portioning and softness, with structure designed to yield easily. Quick breads bypass fermentation entirely, using chemical leavening to create immediate lift and speed.
This book is built to teach an understanding of bread in its many forms, explaining how breads behave and why, with techniques shown clearly and processes broken down into manageable steps. The aim is confidence - not just in following a recipe but also in knowing what to expect and how to adjust.
And once you understand the system, bread in all its forms become easier, more intuitive, and far more satisfying to make.
Featuring more than 60 recipes, step-by-step instructions, helpful tips and tricks, and full-color photography throughout, this book will give you the knowledge and confidence to master the essentials of bread and its endless adaptions.
Author: Brian Hart Hoffman
Publisher: 83 Press
Published: 09/01/2026
Pages: 200
Binding Type: Hardcover
Weight: 2.30lbs
Size: 10.50h x 8.60w x 1.00d
ISBN: 9781971708096
About the Author
Hoffman, Brian Hart: - Brian Hart Hoffman, president, and chief creative officer of Hoffman Media, oversees the editorial planning and brand direction for all publications and books. Brian has been the driving force behind the launch of The Cottage Journal, Bake from Scratch, Southern Cast Iron, and Southern Home magazines. A former flight attendant and self-taught baker, Brian spent his early life traveling and discovering bakeries around the world, returning home with a mission to recreate the recipes. Brian launched an award-winning brand dedicated to the celebration of the global baking community--Bake from Scratch. Now, Bake from Scratch is one of the world's largest baking platforms, with magazines and best-selling cookbooks, a podcast (The Crumb), sell-out international and domestic baking retreats, and of course @thebakefeed on Instagram, a way for bakers around the world to connect. He is the editor of all eight annual volumes of Bake from Scratch: Artisan Recipes for the Home Baker as well as The Bread Collection, The Pie and Tart Collection, Another Bundt Collection, and The Coupe: Celebrating Craft Cocktails and Vintage Collections along with the best-selling Holiday Coupetails. He lives in Birmingham, Alabama.
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