Bread Head
Baking for the Road Less Traveled
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- US$40.99
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- US$40.99
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Named a Best Bread Cookbook by Food & Wine • One of Food Networks Best Cookbooks of 2022 • One of Vice's Best Cookbooks of 2022 • One of BookPage's Best Cookbooks of 2022.
A groovy master class in healthy, sustainable, naturally delicious breads from a star of the new bread renaissance.
Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home.
Bread Head takes home cooks through foundational recipes like Farmhouse Sourdough and Marbled Rye down a winding road to unexpected and delicious bakes. Sorghum and Rosemary Ciabatta, Wheat Neapolitan Pizza Dough, Ethiopian Injera, Indian Parathas, and Georgian Khachapuri will become welcome new staples in your culinary repertoire. For those with a sweeter tooth, try Greg’s Buckwheat Brownies, Wheat Brioche, and Cornmeal Whoopie Pies. Through accessible, teachable recipes that include baker’s percentages and capture the importance of hydration and hand-shaping, Greg will improve your baking know-how, confidence, and zeal in the kitchen.
The science and technique are all here: Go forth and explore the infinite universes of delights in each of Greg Wade’s inventive recipes.
PUBLISHERS WEEKLY
In this exceptional guide, Wade, head baker of Chicago's Publican Quality Bread, calls on his knowledge and good humor to show home bakers how to "increase the tools in your toolbox one by one." As much as it refers to both his own career path—no formal training—and his urgings to use sustainably grown grains, Wade's "road less traveled" could also apply to his unorthodox yet appealing flavor pairings, as seen in an apple and peanut loaf, and a celery root–rosemary pizza. The book sets itself apart by introducing flours, techniques, and simple recipes (heritage cornbread, oat dinner rolls) and then building upon that know-how with flair and flavor. Recipe ingredients are helpfully expressed in tables of weight, volume, and baker's percentages—a thorough vetting of the latter is provided at the back of the book. Defending why his bread dough are often enough for two loaves, he debunks any notion of wastefulness: "When you're learning to make bread, it's helpful to repeat the process a second time." With skills of both fermentation and attentiveness well in hand, readers are then tempted with more challenging recipes that call for baking in stages, "laminating," and various fillings: marzipan stollen, buckwheat canelés, and a sorghum shortbread fig tart among them. This is sure to banish any remnants of sourdough fatigue.
