Author Description

This volume in the Baker’s Dozen series takes your bread to the next level. It contains a section entitled Bread When You Want It. In this section, the reader will learn how to vary the amount of yeast used to produce a baked loaf of bread at the time it is needed. An overnight fermentation is not always mandatory for making a great loaf of bread at home. All it takes is the correct amount of yeast and a little scheduling. The bread recipes in this volume are not only for cast iron Dutch ovens. The bread here can be baked using a cast iron loaf pan, French roll pan, shallow fish pans, bread stick pans, and a rectangular cast iron baking pan. They are all used in this book. Using multiple types of grains, including sprouted grains, to add flavor and texture to your loaves are covered in this book. Expand your repertoire of cast iron bread baking. All recipes are dairy- and egg-free.