Bread Science

Bread Science is a practical guide to bread-making that explores both the steps of the process (mixing dough, using preferments and sourdough starter, shaping dough, baking, and more) and the science behind it.

Market trend and the increasing diagnoses of celiac disease have encouraged extensive research into the development of gluten-free breads. Generally, the development of bread without gluten involves the use of diverse ingredients and additives aimed at imitating the viscoelastic properties of gluten and consequently obtaining quality bread products. However, developing gluten-free bread remains a technological challenge due to the key role of gluten in the breadmaking process.

Discover the fascinating science of bread making for your best results yet, with baking instructor and cookbook author Michael Kalanty as your guide. First, become familiar with the four basic ingredients used to make bread and get to know the role that each plays in the dough system. Then, find out how salt and water affect the formation of gluten in your dough, and master Michael’s go-to methods for development. Walk through each step of fermentation next, and find out how to control this process for flavorful results. Plus, understand the physics behind proper shaping, and learn how to create your own proof box to control temperature and humidity. Finally, learn what happens during the three stages of baking for consistently rewarding results.

Bake the best sourdough bread with coaching from an expert sourdough bread baker.