I recently read an excellent bread-related book, “Breaking Bread” (Aurum, 2025) by David Wright. The author is a third-generation English baker who writes about the joys, trials and tribulations of baking bread and running a bakery.
The book has no recipes, but is a thoughtful exploration of how bread is (or should be) made, from farming and milling the wheat, to making, baking and selling bread. It’s also a behind-the-scenes look at various bakeries, including the “good, bad and the ugly” ones. It’s available from Amazon in hardcover ($16) and as a Kindle e-book ($12). Seth
The book does sound interesting. It might be complimented by one I like:
"52 Loaves", by William Alexander.
Starting from ignorance but having tasted a good loaf, the author decided to start trying to bake bread. The "52" represents one loaf per week for a year. He pictures himself as somewhat bumbling but he obviously became able to bake really interesting breads, including one designed specifically on the monks at one particular French monastery.
TomP.
Thanks for the suggestion, I'll check it out! Seth