This book is one of the coolest and most informative books on making bread and baking in wood-fired ovens. Wing explains grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking. Bonus: The Bread Builders is filled with helpful drawings, photographs, recipes, and tips.
Jim Challenger curated this small selection of baking books from his book shelf. Challenger Breadware receives a small commission when these items are purchased.