Bread Book

Bread Book by Chad Robertson and Jennifer Latham is a thoughtful exploration of modern bread making from the team behind Tartine.

Building on Robertson’s influential country levain, the book looks closely at grain, flour, hydration, and fermentation to show how small shifts in technique can transform a loaf. Equal parts practical guide and deep study, it is made for bakers who want to understand not just how bread is made, but why it works.

Details
Written by Chad Robertson and Jennifer Latham
Explores grain, flour, hydration, and fermentation
Includes advanced techniques for sourdough and naturally leavened bread
A detailed guide to the craft and science of bread making