Artisan bread is often sourdough, but beginners can achieve equally impressive results without using a sourdough culture. The secret is in a process called retardation – or ‘slo-mo’dough. This book shows you how to use your fridge so you can fit baking authentic artisan bread into even the most hectic lifestyle.

It includes:

* Our proven Seven Steps method for reliable results every time

* Three detailed schedules to manage your time for effortless baking

* Illustrations of all the steps, backed up with clear explanations

* Insights into the three Ts: timing, temperature and technique

* Tips on improving the look, taste and texture of your loaves.

* Ideas for using fruits, nuts and seeds to create an impressive selection of wonderful, original breads

* Original recipes developed by The Artisan Bakery School

A handbook for anyone reaching for a real life-skill.