The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as <b>ciabatta</b> and <b>pizza dough</b>, to new challenges like <b>potato bread</b>, <b>rye loaves</b>, <b>tortillas</b>, <b>naan</b>, <b>croissants</b>, <b>doughnuts</b>, and <b>bagels</b>, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There's even an in-depth chapter on building your own backyard wood-fired oven.