It took three years of writing, countless hours of research, and years of testing to complete the book Bread and Doughs.

Author George Karagiannis presents 130 selected recipes that meet the needs of the professional baker, as well as the questions of every amateur bread art enthusiast.

The book details all the methods and techniques of baking, baking, storage, proper use of raw materials, flour mills, natural sourdough, and the use of industrial yeast.

Finally, in the recipe chapter, all types of bread are described in detail, from rustic, multigrain, whole grain, and luxury to fasting breads, laganas, baguettes, brioche, and toast bread. Also, sweet or savory baked goods, such as traditional sesame bagels, breadsticks, rusks, and toasts, as well as doughs for pies, pizzas, croissants, and cookies.

Enjoy!