Shop · Bread
Volume VII
Hearth & Crumb
Sixty breads across six chapters, weighed in grams because bread is the one place cups will fail you. Hydration, dough temperature and timing are written down for every loaf — including the starter, which gets a full recipe rather than a footnote.
Try 48 recipes free — two from every book, including this one.
What's inside
Bread for the week, opening with the white loaf the others are measured against.
It starts by building a starter rather than assuming one.
Made heavy with butter and egg, which changes how the dough must be handled.
Worked flat and baked hot, from focaccia to a pita that actually puffs.
Everything here comes off two doughs, folded cold and rested between every turn.
Raised chemically, mixed in one bowl, in the oven inside ten minutes.
Sample recipe · page 18
Everyday Sourdough Boule
- 4 cups (500 g) strong white flour
- 1½ cups (350 g) water, cool
- ½ cup (100 g) active starter
- 2 tsp (10 g) fine salt
- 2 tbsp rice flour, for the banneton
- Mix the flour and water to a shaggy mass and rest 1 hour. This is the autolyse and it does the first half of the kneading for you.
- Squeeze in the starter and salt, then fold the dough over itself four times.
- Fold again every 45 minutes for 4 hours, until the dough is smooth, domed and jiggles as one piece.
- Shape into a tight round, letting it grip the bench as you drag it towards you, and set seam-up in a floured banneton.
- Refrigerate overnight, 12 to 16 hours.
- Bake straight from the fridge in a preheated Dutch oven at 500°F, lid on 25 minutes, lid off 20 minutes at 450°F.
The rest of the shelf
All 24 in the shop — 1758 recipes across the shelf.