This approachable guide to bread baking features thirty five recipes, a primer on flours, folding techniques, starter secrets, and much more!
 
For centuries, artisan bread makers have given rise to the indescribable wonder that is fresh bread. Now you can take part in that same tradition, going back to basics making your own bread by hand. Knead It! teaches the various bread-making methods that have ignited the hearts and ovens of humankind for centuries. 
 
Together with a team of master bread makers, author and baker Jane Barton Griffith provides step-by-step instructions to creating all kinds of breads, from simple yeasted breads and slow-fermenting breads to pre-fermented breads, sourdough loaves, and various international flatbreads.
 
This volume includes:

A primer on flours (stone-ground whole/white wheat, rye, spelt, and Khorasan)

Folding techniques for baguettes, boules, bâtards, braids, and more

Instructions for scaling, proofing, shaping, and scoring various types of loaves

Techniques and recipes for rye bread, sourdough, focaccia, flat breads, pita, beer bread, ciabatta, Anadama bread, and more

Essential information on tools, equipment, and other helpful resources