This in depth course in the craft of bread making will turn the most hesitant beginner into a confident bread maker. The course begins with a thorough introduction to ingredients and equipment, including the properties of the many types of flour available, the benefits of a good bread knife, and the relative merits of bread machines, stand mixers, and food processors. With ingredients and equipment mastered, the reader moves on to the basic steps of making bread. From measuring flour and yeast to slicing a warm loaf. Chattman leaves nothing to chance. She describes why dough is kneaded, how fermentation makes the dough rise, how to store fresh bread, and everything in between. The second section of the book offers detailed recipes for crafting artisanal loaves of every bread style. From simple baguettes to yeasted flatbreads and wholegrain sourdoughs, here are irresistible breads to complement every skill level.