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"The baker's skill in managing fermentation, not the type of oven used, is what makes good bread."
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Highlighted by 520 Kindle readers
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![Bread Book: Ideas and Innovations from the Future of Grain, Flour, and Fermentation [A Cookbook]](https://m.media-amazon.com/images/I/91gf4p-fGHL._AC_UY218_.jpg)
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![Tartine All Day: Modern Recipes for the Home Cook [A Cookbook]](https://m.media-amazon.com/images/I/712vVsiuG4L._AC_UY218_.jpg)
Tartine All Day: Modern Recipes for the Home Cook [A Cookbook]
by Elisabeth Prueitt | Apr 4, 2017
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HOW TO BAKE TARTINE BREAD: Learn How To Easily Make Tartine Bread And Several Ways Of Sandwiching It For Easy And Fun Meal
by CHAD P. CHAPMAN | Mar 5, 2022
Getting Started with Sourdough: From Flour to Levain to One Great Loaf
by Chad Robertson, Jennifer Latham, et al.
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![Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza [A Cookbook]](https://m.media-amazon.com/images/I/71lzOfE7H3L._AC_UY218_.jpg)
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"My rule of thumb is to predissolve the yeast if the dough has 70 percent or less hydration."
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![Evolutions in Bread: Artisan Pan Breads and Dutch-Oven Loaves at Home [A baking book]](https://m.media-amazon.com/images/I/81T+MGY00AL._AC_UY218_.jpg)
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Great On Kindle: A high quality digital reading experience.
