{"product_id":"bread-etc-recipes-techniques-for-baking-with-sourdough-yeasted-dough-pizza-dough-more-hardcover","title":"Bread Etc.: Recipes + Techniques for Baking with Sourdough, Yeasted Dough, Pizza Dough + More - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMatthew James Duffy\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"A must-read for baking at home, or anywhere!\" CHEF DANIEL BOULUD \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAn accessible guide to all things BREAD--from sourdough to yeasted dough, pizza dough and more--by expert bread baker, professor, and chef Matthew James Duffy. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eBread Etc.\u003c\/i\u003e distills the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You'll begin with an overview of bread baking that breaks down every dough mystery, followed by recipes geared to both novice and advanced bakers. In the handsomely designed pages of \u003ci\u003eBread Etc.\u003c\/i\u003e you'll find more than 100 recipes for: \u003cp\u003e\u003c\/p\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eYeasted Doughs: \u003c\/b\u003e Start here for reliable breads, like Pullman Bread and Challah, and baked goods like English Muffins, Classic Artisan Bagels, and Traditional Pretzels.\u003c\/li\u003e\u003c\/ul\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eSourdoughs: \u003c\/b\u003e The thick middle slice of \u003ci\u003eBread Etc. \u003c\/i\u003eexplains sourdough from the starter up, developing your skills with a Beginner Sourdough before moving on to richer breads like the Marble Rye, a Brown Butter Oat Porridge Sourdough, and even desserts like Sourdough Doughnuts and Sourdough Sticky Buns. \u003c\/li\u003e\u003c\/ul\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003ePizza Doughs: \u003c\/b\u003e Make restaurant-worthy pizza at home. Focus on perfecting pizza dough--with five dough recipes to choose from--in either a standard home oven or pizza oven. Enjoy simple pies like the Home Oven Margherita or the more topping-heavy Pepperoni, Toasted Fennel and Jalapeño Pizza.\u003c\/li\u003e\u003c\/ul\u003e\u003cul\u003e\u003cli\u003e\n\u003cb\u003eLeftover Bread + Sourdough Discard: \u003c\/b\u003e Don't waste a thing! Turn leftover bread into a whole meal with recipes like Sourdough Migas with Chorizo and Farm Eggs, or a gorgeous salad like Sourdough Panzanella with Heirloom Tomatoes. Plus, use your sourdough discard in recipes like the Einkorn Waffles, Ricotta Gnocchi, or Brown Butter Blondies.\u003c\/li\u003e\u003c\/ul\u003e\u003cbr\u003eIn \u003ci\u003eBread Etc. \u003c\/i\u003eMatt Duffy shares his decades of experience and passion with precise explanations, dough schedules, and step-by-step photographs to help you gain an in-depth understanding of the whole bread-baking process. With this book, you'll be confidently crafting loaves, pizzas, and other bread goods--and even developing bread creations of your own--at home.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef, culinary teacher, and bread fanatic \u003cb\u003eMatthew James Duffy\u003c\/b\u003e has over twenty years of experience cooking and baking all over the world--from world-class bakeries and specialty pizzerias to Michelin-starred restaurants, such as Noma, Langdon Hall, and Café Boulud. Matt is a bread-baking and food media professor at Toronto's Centennial College, and he lives in Ontario, Canada, with his wife and two daughters.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 400\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.3 x 9.7 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 16, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":51984485155117,"sku":"9780525612063","price":36.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0938\/3185\/6429\/files\/ai56gn2T4k9780525612063.webp?v=1776096545","url":"https:\/\/ishookbooks.com\/products\/bread-etc-recipes-techniques-for-baking-with-sourdough-yeasted-dough-pizza-dough-more-hardcover","provider":"iShook Books","version":"1.0","type":"link"}