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Recipe page from Hearth & Crumb
Recipe page from Hearth & Crumb
Recipe page from Hearth & Crumb

Volume VII

Hearth & Crumb

Sixty breads across six chapters, weighed in grams because bread is the one place cups will fail you. Hydration, dough temperature and timing are written down for every loaf — including the starter, which gets a full recipe rather than a footnote.

60
Recipes
71
Pages
PDF
Format
$25 Add to cart Or the whole shelf, $159

Try 22 recipes free — two from every book, including this one.

What's inside

01 · Everyday Loaves & Sandwich Breads

Ten cans of bread for the week, opening with the white loaf the others are measured against.

02 · Sourdough & Long Ferments

Ten, and the chapter starts by building a starter rather than assuming one.

03 · Enriched Doughs, Buns & Brioche

Ten made heavy with butter and egg, which changes how the dough must be handled.

04 · Flatbreads, Focaccia & Pizza

Ten worked flat and baked hot, from focaccia to a pita that actually puffs.

05 · Laminated Pastry & Croissants

Ten off two doughs, folded cold and rested between every turn.

06 · Quick Breads, Scones & Soda Breads

Ten raised chemically, mixed in one bowl, in the oven inside ten minutes.

Sample recipe · page 18

Everyday Sourdough Boule

Ingredients
  • 4 cups (500 g) strong white flour
  • 1½ cups (350 g) water, cool
  • ½ cup (100 g) active starter
  • 2 tsp (10 g) fine salt
  • 2 tbsp rice flour, for the banneton
Method
  1. Mix the flour and water to a shaggy mass and rest 1 hour. This is the autolyse and it does the first half of the kneading for you.
  2. Squeeze in the starter and salt, then fold the dough over itself four times.
  3. Fold again every 45 minutes for 4 hours, until the dough is smooth, domed and jiggles as one piece.
  4. Shape into a tight round, letting it grip the bench as you drag it towards you, and set seam-up in a floured banneton.
  5. Refrigerate overnight, 12 to 16 hours.
  6. Bake straight from the fridge in a preheated Dutch oven at 500°F, lid on 25 minutes, lid off 20 minutes at 450°F.
Page 18 of Hearth & Crumb — Everyday Sourdough Boule
Weighed, not scoopedEvery dough is given in grams first. A cup of flour varies by a third depending on who fills it, and bread is where that shows.
The starter has a recipeChapter two opens by building one from flour and water over ten days, with what it smells like on each of them.
Two clocksHands-on time and total time are listed separately, because most of a loaf is waiting and you need to plan around the waiting.

The rest of the shelf

First Light title page
Breakfast
First Light
60 recipes · $25
Smoke & Flame title page
Fire
Smoke & Flame
60 recipes · $25
One Pot title page
Weeknight
One Pot
60 recipes · $25
The Long Pour title page
Drinks
The Long Pour
70 recipes · $25

All eleven in the shop — 718 recipes across the shelf.