If you want to craft artisan pan breads with professional, consistent results—just like from your favorite bakery—you can do this using your own oven. Covering same-day loaves, overnight cold-proof doughs, and classic levains, Ken Forkish shares the secrets he has learned for making sourdough starter that is more flour efficient while also exploring classic breads and enriched doughs. Delving deeply into food science, Forkish also explores the world of wheat, detailing how this simple crop lends itself to a vast array of flours and breads.