A professional baking guide exploring the science behind cakes, bread, sourdough and pastry for home bakers.
Discover the secrets professionals use to achieve perfect bakes, every time
Whether you're new to baking or an experienced baker looking to refine your skills, The Science of Baking is your essential guide to understanding what really happens in the oven. Matt Adlard — bestselling author, self-taught baker, and pastry chef — breaks down the science behind your favourite recipes, empowering you to recreate them at home with consistent, show-stopping results.
Featuring over 50 recipes — including Vanilla Burnt Basque Cheesecake, Rosemary Focaccia, Pistachio and Orange Biscotti, and Black Forest Swiss Roll — alongside step-by-step photography and expert troubleshooting, this book covers cake decoration, gluten-free baking, and mastering sourdough. A comprehensive reference for anyone passionate about baking.
Learn what makes brownies fudgy, chewy, or cakey; how to achieve perfectly risen soufflés and meringues; why fermentation and hydration shape sourdough structure; and how to laminate dough for flaky, golden croissants.
Explore the chemistry of ingredients through detailed illustrations and microscopic imagery, master oven control, and unlock professional techniques to achieve outstanding flavour, texture, and precision in every bake.
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