Big Book of BreadFlour, water, salt. Bread is the most basic and necessary of foods a simple staple, using few ingredients, that is at once a cultural symbol and a source of national pride. The Big Book of Bread explores bread in its myriad forms, and offers delicious recipes for recreating loaves from across the globe. With basic ingredients and equipment, and step by step explanations, Dr James Morton guides you through classic key bakes, many offered and selected

The compact footprint fits smaller ovens and stores easily

fill with water and swirl to clean

You’ll be hooked in no time

The dry flakes are taken to a "clean" room filled with rotating millstones

which means you can bake covered

Lift the insert and the finished loaf comes out clean

Keeps your dish above water while cooking for even results

Tealight candle for low heat flame

The little rack that earns its place on the counter every week

59” open

simply rub the stick on your wood cutting surface and work the wax in with a dry cloth

Dairy-Free cookies require 30 minutes of refrigeration before baking