About the Book
"A must-read for baking at home, or anywhere!" CHEF DANIEL BOULUD
An accessible guide to all things BREAD--from sourdough to yeasted dough, pizza dough and more--by expert bread baker, professor, and chef Matthew James Duffy.
A NATIONAL BESTSELLER
"A must-read for baking at home, or anywhere!" CHEF DANIEL BOULUD
An accessible guide to all things BREAD--from sourdough to yeasted dough, pizza dough and more--by expert bread baker, professor, and chef Matthew James Duffy.
Bread Etc. distills the complex art of mixing, shaping, and baking dough into clear explanations and easy-to-read instructions. You'll begin with an overview of bread baking that breaks down every dough mystery, followed by recipes geared to both novice and advanced bakers. In the handsomely designed pages of Bread Etc. you'll find more than 100 recipes for-
Yeasted Doughs- Start here for reliable breads, like Pullman Bread and Challah, and baked goods like English Muffins, Classic Artisan Bagels, and Traditional Pretzels.
Sourdoughs- The thick middle slice of Bread Etc. explains sourdough from the starter up, developing your skills with a Beginner Sourdough before moving on to richer breads like the Marble Rye, a Brown Butter Oat Porridge Sourdough, and even desserts like Sourdough Doughnuts and Sourdough Sticky Buns.
Pizza Doughs- Make restaurant-worthy pizza at home. Focus on perfecting pizza dough-with five dough recipes to choose from-in either a standard home oven or pizza oven. Enjoy simple pies like the Home Oven Margherita or the more topping-heavy Pepperoni, Toasted Fennel and Jalapeno Pizza.
Leftover Bread + Sourdough Discard- Don't waste a thing! Turn leftover bread into a whole meal with recipes like Sourdough Migas with Chorizo and Farm Eggs, or a gorgeous salad like Sourdough Panzanella with Heirloom Tomatoes. Plus, use your sourdough discard in recipes like the Einkorn Waffles, Ricotta Gnocchi, or Brown Butter Blondies.
In Bread Etc. Matt Duffy shares his decades of experience and passion with precise explanations, dough schedules, and step-by-step photographs to help you gain an in-depth understanding of the whole bread-baking process. With this book, you'll be confidently crafting loaves, pizzas, and other bread goods-and even developing bread creations of your own-at home.
About the Author :
Chef, culinary teacher, and bread fanatic Matthew James Duffy has over twenty years of experience cooking and baking all over the world-from world-class bakeries and specialty pizzerias to Michelin-starred restaurants, such as Noma, Langdon Hall, and Cafe Boulud. Matt is a bread-baking and food media professor at Toronto's Centennial College, and he lives in Ontario, Canada, with his wife and two daughters.
Review :
“Chef Matt has taken bread-making to an art form through his passion for baking, his respect for tradition, and his talent in creating approachable and easy recipes that will turn any novice into a master. His knowledge and precise techniques make this book a must-read for baking at home, or anywhere.”
—CHEF DANIEL BOULUD
“When such simple ingredients can yield infinite results, we must be talking about bread. Matt is the master of bread-making technique, and with his approachable guidance, you will be babying your starter, peeking at your rising dough, and pacing as you wait for your own beautiful bread creations to cool down enough to slice. How satisfying!”
—ANNA OLSON
“Everybody needs a bread guy. Matt should be your bread guy. This book isn’t just a collection of recipes—it’s passion, precision, and the kind of bread that makes life better. Bread Etc. will help you bake bread so good it’ll make your grandma cry tears of joy, turn friends into lovers, bring family closer together, make the stars align and the world feel right.”
—MATTY MATHESON, New York Times bestselling author
“Matt is one of the most creative and tenacious bakers I know. His book distills his two decades of baking experience into an approachable and innovative tome that’ll have you cranking out deliciously crunchy loaves in no time.”
—MAURIZIO LEO, author of the James Beard Award–winning The Perfect Loaf
“In his debut cookbook, Matt breaks down the art of sourdough and yeasted bread, turning the recipes and techniques into a straightforward (and delicious!) experience. Designed with both beginner and intermediate bakers in mind and filled with helpful photos, this book offers all the guidance and knowledge you need to build your confidence and grow your bread-baking skills.”
—SALLY McKENNEY, creator of Sally’s Baking Addiction
“You will never go wrong breaking bread with Matt Duffy. In Bread Etc., he offers delicious and detailed recipes for everything from sourdough to pizza. This book is sure to be a staple in your kitchen library.”
—BONNIE STERN, bestselling author of Don’t Worry, Just Cook
“Whether you’re just starting out or looking to refine your skills, Bread Etc. is filled with recipes and techniques that will leave you eager to bake. I can’t wait to dog-ear its pages and cover them in flour as I bake my way through it.”
—MICHAEL BONACINI, co-founder, Oliver & Bonacini Hospitality
“This book should be a staple in any library, not only because of the recipes, photos, and stories, but also because Matt so perfectly breaks down the ‘why’ behind what makes bread so important and delicious.”
—GAVIN KAYSEN, James Beard Award–winning chef and owner of Spoon and Stable
“Bread Etc. is an invitation to fall in love with bread. Whether you’re shaping your first sourdough boule or diving into creative recipes like Cheddar and Chive Pierogies, Brown Butter Oat Porridge Sourdough or Chocolate Focaccia, this book has you covered. Packed with tips, techniques, and fresh ideas for using every last crumb, it’s a must-have for anyone who finds joy in flour-covered hands.”
—NATALYA SYANOVA, creator of @natashas_baking
“This is far more than just a cookbook. Not only does it have amazing recipes, but it also does a fantastic job of breaking down the fundamentals of baking. What an excellent resource that I wish I had access to earlier; and it’s one that I’ll definitely be using to help improve my bread moving forward.”
—ANDY HEARNDEN, chef and creator of @andy_cooks
“I’ve followed Matthew James Duffy since the early days of the pandemic, and it is clear he is an excellent bread baker, so I was excited to hear he was writing his debut book. This book is a tome of recipes, but more importantly packed full of teaching. It is an excellent foundational bread book that is very well and very clearly explained. It also covers a lot of ground, with sections on yeasted breads, a big section on sourdough baking and a host of sourdough discard recipes, plus it has chapters on using leftover bread and an excellent section on pizza recipes.”
—EDD KIMBER, creator of The Boy Who Bakes
