A masterclass in bread with over 100 recipes suited for every home baker, from sourdough to yeasted dough, pizza dough and more, from the online bread-baking sensation Matthew James Duffy. 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 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 Jalapeño Pizza. Leftover Bread and Sourdough Discard: Don’t waste a thing! Turn;leftover bread into a 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

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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 Café 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.

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**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 Jalapeño 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.

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Baking sourdough bread started as a job, then became a hobby that turned into a passion. In the summer of 2019, I studied at King Arthur Flour’s Baking School at the Bread Lab under Jeffrey Hamelman, author of Bread: A Baker’s Book of Techniques and Recipes, and in 2022, I was invited back to teach and experiment as their Baker in Residence. That same year I also presented at the International Baking Industry Exposition in Las Vegas, the world’s second-largest trade show for bread baking. In May 2023, I was able to take my family to the South of France so I could visit and study at L’école internationale de boulangerie with Thomas Teffri-Chambelland; while it was one of my all-time most inspiring experiences in sourdough making, the best part happened outside the classroom. Seeing my kids grow up with a passion and understanding of where food comes from and sharing my love of baking with them is the best thing in the world. Baking bread has not only enriched my life, it also enriches my family’s lives. For many years, I have been pursuing perfection in bread, and I’ve learned firsthand that it is a never-ending quest. You have to enjoy the journey as much as the destination. For me, writing a book has been one stop on that journey, and I’m delighted to share what I’ve learned over the years with you. Thank you for joining me on this ride.