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.
Bread Head takes home cooks through foundational recipes like
Farmhouse Sourdough and Marbled Rye down a winding road to unexpected
and delicious bakes. Sorghum and Rosemary Ciabatta, Wheat Neapolitan
Pizza Dough, Ethiopian Injera, Indian Parathas, and Georgian Khachapuri
will become welcome new staples in your culinary repertoire. For those
with a sweeter tooth, try Greg's Buckwheat Brownies, Wheat Brioche, and
Cornmeal Whoopie Pies. 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.
