The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time by Matt Adlard

  • Pan loaf: white loaf (page 26)

    from The Science of Baking: Everything You Need to Know to Create Perfect Sweet and Savory Bakes, Every Time The Science of Baking by Matt Adlard

    • Categories: Bread & rolls, savory
    • Ingredients: fresh yeast; unsalted butter; strong white bread flour
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  • ISBN 10 0241713935
  • ISBN 13 9780241713938
  • Linked ISBNs
  • Published Mar 12 2026
  • Format Hardcover
  • Page Count 224
  • Language English
  • Countries United Kingdom
  • Publisher DK

Publishers Text

The Science of Baking delves into the chemistry behind our baked goods with an easy-to-understand breakdown of how baking works: what purpose each ingredient serves in a recipe; how they combine and interact together; and, most importantly, how to use the correct temperature (and oven settings) to get the best results every time.

Get to know your dough and learn to laminate like the best Parisian bakers—including recipes from how-to for classic pastries to a deep dive in sourdough cultures and how to prevent a soggy bottom. This is both a practical and illuminating exploration of our most complex area of the culinary arts—perfect for baking enthusiasts of any level.

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