Breaducation (The Science and Practice of Baking Bread at Home)
List Price:
$45.00
| Expected release date is Nov 17th 2026 |
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Product Details
Author:
Andrew Janjigian
Format:
Hardcover
Pages:
384
Publisher:
Clarkson Potter/Ten Speed (November 17, 2026)
Imprint:
Ten Speed Press
Release Date:
November 17, 2026
Language:
English
Audience:
General/trade
ISBN-13:
9781984862969
ISBN-10:
1984862960
Weight:
20oz
Dimensions:
8" x 10"
File:
RandomHouse-PRH_Book_Company_PRH_PRT_Onix_delta_active_D20260408T022402_155767682-20260408.xml
Folder:
RandomHouse
List Price:
$45.00
Country of Origin:
China
Pub Discount:
65
Case Pack:
10
As low as:
$34.65
Publisher Identifier:
P-RH
Discount Code:
A
QuickShip:
Yes
Overview
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 López-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 bread 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 in 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 Rugbrød
• 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, charts breaking down scaling, hydration percentages, and more, these 50 reliable recipes will teach you what goes into making great bread at home.
“The most clear-headed, authoritative, science-driven, and practical guide to bread baking I’ve seen.”—J. Kenji López-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 bread 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 in 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 Rugbrød
• 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, charts breaking down scaling, hydration percentages, and more, these 50 reliable recipes will teach you what goes into making great bread at home.
