Bread Head: Baking for the Road Less Traveled

A groovy master class in healthy, sustainable, naturally delicious breads from a star of the new bread renaissance. Bread Head takes home cooks through foundational recipes like Farmhouse Sourdough and Marbled Rye down a winding road to unexpected and delicious bakes.

Greg Wade is an expert in the out-of-this-world tastes and textures of long-fermented, hand-shaped breads. The recipient of the James Beard Award for Outstanding Baker (2019) is committed to spreading the love for local, organic flours and long-fermented sourdough loaves far and wide as he kneads, stretches, and proofs his signature loaves each day at Publican Quality Bread in Chicago. Bread Head is his guide to making all your favorite professional-level breads, cakes, and pastries at home.

Through accessible, teachable recipes that include baker’s percentages and capture the importance of hydration and hand-shaping, Greg will improve your baking know-how, confidence, and zeal in the kitchen. The science and technique are all here: Go forth and explore the infinite universes of delights in each of Greg Wade’s inventive recipes.

• Hardcover: 8.3" W x 10" H, 336 Pages