The curriculum guides you through a variety of classic French and Italian-style loaves, including: Ciabatta (created by increasing water content) Focaccia Pizza dough Whole-wheat Pain de Campagne Sourdough Sandwich loaves Rustic country-style breads Dinner rolls Crackers Key Features
: The book emphasizes "getting your hands in the dough" as the best way to learn, requiring no stand mixers or specialized equipment. One Dough, Ten Breads: Making Great Bread by Hand
: It offers granular advice, from opening yeast packets to step-by-step shaping photography. The curriculum guides you through a variety of
: Each chapter includes notes on the science and history of bread, such as how different breads got their names. One Dough, Ten Breads: Making Great Bread by Hand
