Principles Of Artisan Baking

This book is not just a book of recipes, but rather it is primarily a book that contains the foundations and principles of fermentation of dough and bread, and the recipes it contains have been studied and tested several times to master them.

I believe that achieving a high level of craftsmanship in preparing all kinds of bread begins with understanding the principles, then applying those principles to a limited number of basic recipes, which when mastered and well understood, we can embark on the world of dough and bread with complete freedom and confidence.

Therefore, if you, dear reader, are an amateur or a professional, or something in between, and aspire to advance your experience and craftsmanship, then this book is for you.

Khaled Mahmassani was born in Dubai in 1979 to Lebanese parents. Immediately after he graduated from the university, and after years of self-searching in many specializations and colleges, he graduated from the university with a bachelor’s degree in business administration, and immediately joined his father’s work in the banking institution, and he continued to work until he received an administrative position. However, after 14 years of work and experience, he left the position and all its advantages, to head to the world of professional baking, which he had loved for many years, and then his passion for it increased. After that, he moved to work in professional bakeries in more than one country.