King Arthur Baking Company looks to change the bread baking experience forever with its BIG BOOK OF BREAD (Simon Element), set to release to the public on Tuesday, October 22. The book will provide answers to all of its readers’ bread baking questions in one place, along with best practices, clear techniques and more.

The King Arthur Baking Company has a long and storied history in the United States, stretching back nearly to the American Revolution. The ingredient supplier has been providing bakers with superior flour since 1790.

Now, in its highly anticipated first book all about bread, The King Arthur Baking Company BIG BOOK OF BREAD provides 125 recipes and expert information for making deeply flavored and beautifully textured loaves.  With recipes for every level baker, the book also covers the fundamentals of breadmaking, including folding and shaping, manipulating dough temperature and how to build and bake with a sourdough starter.

The recipes for yeasted and naturally leavened breads are designed to appeal to both amateur and advanced bakers alike. Each recipe is accompanied by a beautiful four-color photo, and the instructional information includes step-by-step photography along with QR codes throughout the book that direct to teaching videos filmed in King Arthur’s test kitchen.

The book has expansive recipes including the following:

  • Flatbreads: Focaccia, Naan, Pita, Scallion Pancake, Lavash, Seedy Crackers
  • Sourdough: Baguette, Sandwich Bread, Cinnamon Swirl
  • Buns, Bagels, and Rolls: Conchas, Bolo Bao, Jerusalem Bagels, Buttermilk Buns
  • “Fancy” Breads: Baklava Babka, Big Sticky Bun, Stollen
  • Things to Make with Bread: Cheddar Kimchi Strata, Sourdough Lasagna, Migas

“It can be hard to find a bread book that is as authoritative and comprehensive as it is accessible and easy to follow, but the BIG BOOK OF BREAD checks every box,” says Claire Saffitz, author of the New York Times bestsellers Dessert Person and What’s for Dessert. “It’s packed with all the information any novice needs to bake bread successfully, written and presented in a simple and manageable way. The wide breadth of recipes covers everything from flatbreads and buns to babkas to baguettes, with plenty of creative touches throughout. It’s truly a bread book for every baker.”