Join 13,031+ bakers of all experience levels. In this newsletter, you will find recipes, guides, tips and tricks on how you can make bakery-quality bread and master those tricky doughs at home. I'm Matthew, a full-time baking professor and I'm excited to share all that I've learned in my 20 years as a professional chef.
Share
BIG NEWS: My Book is LIVE! (And You Can Get It First!)
Published about 2 months ago • 7 min read
What's up Reader!
BIG news this week: After years of hard work, late-night bakes, LATE nights writing, hundreds of hours and thousands of loaves tested, my book Bread Etc. is officially up for pre-order!
This is the biggest project I’ve ever worked on—a book filled with over 100 tried-and-true recipes, step-by-step techniques, and all the tips I wish I had when I started baking. Whether you're brand new to sourdough or a seasoned baker, this book was made to help you bake better bread with confidence.
This week, I want to take you behind the scenes of writing Bread Etc., share what’s inside, and break down why pre-orders matter more than you might think (hint: they help get the book into more hands, on more shelves, and ensure I can keep creating recipes for you!).
In this week's newsletter you will find:
The Official Cover Reveal of Bread Etc.! 🎉
Why This Book Matters & Why I Wrote It
The Problem: Baking Can Be Overwhelming—Here’s the Fix
What’s Inside: Your Step-by-Step Guide to Better Bread
Mastering Rye: Live Baking Webinar! 🌾
The Official Cover Reveal of Bread Etc.! 🎉
This is it—the moment I’ve been waiting to share with you!
After years of writing, testing, baking, re-baking, and shooting thousands of photos, I’m beyond excited to finally reveal the official cover of Bread etc..
🔥 Drumroll, please… 🔥
I couldn’t be happier with how it turned out. Every detail—from the colours to the typography—was carefully chosen to reflect what this book is all about: making great bread, building confidence in the kitchen, and creating something truly special with your own two hands.
One of the most challenging (and rewarding) parts of this book? The photography.
Every loaf you see in Bread Etc. was baked, styled, and shot over the course of four intense months. My photographer Alex and I spent countless hours tweaking lighting, perfecting angles, and making sure each shot truly captures the beauty of the bread. The goal was simple: make every step as clear as possible so that when you bake these recipes, you know exactly what to look for at every stage.
Inside Bread Etc., you’ll find:
100+ tested recipes covering yeasted breads, sourdough, pizza, and creative ways to use leftover bread.
Step-by-step techniques & troubleshooting tips to make every loaf a success.
Dough schedules to help you plan your bakes without stress.
Stunning photography that guides you through every step.
Pre-orders are officially live! If you’ve ever enjoyed one of my recipes, learned from my videos, or just love baking bread, this book is for you.
This whole thing started back in June 2020. I had a call with Robert and Zoe from Appetite by Random House, and they asked me a simple but life-changing question:
👉 “Have you ever thought about writing a book?”
I was thrilled when I got off the call. Of course, I told everyone. But what I didn’t realize was just how much work goes into creating a book like this.
I spent months crafting the proposal (shoutout to my editor Zoe for her help), and by fall of 2020, we had something solid. By early 2021, I started drafting recipes, but honestly, I had no idea how long it would take to perfect them. It wasn’t until the end of 2021 that I even signed the contract. Then, in 2022, I dedicated myself fully to writing, testing, baking, re-baking, and shooting thousands of photos.
Throwback to 2022 when we took the photos
Now, hundreds of hours later, Bread Etc. is finally here.
But this book isn’t just about me. It’s about YOU—the home baker, the bread enthusiast, the person who wants to take their baking to the next level.
✔️ If you’ve ever felt lost in the world of sourdough, this book will give you clear, step-by-step guidance. ✔️ If you love baking but struggle with consistency, I’ll show you how to get predictable, bakery-quality results. ✔️ If you want a go-to bread cookbook with over 100 tested recipes, from classic loaves to creative ways to use leftover bread, this is it.
This week, I’m taking you behind the scenes of writing Bread Etc.—from recipe testing to photography—and breaking down why pre-orders matter more than you might think.
The Problem: Baking Can Be Overwhelming—Here’s the Fix
Let’s be honest—baking bread can feel overwhelming.
Why is my dough so sticky?
Did I overproof this? Underproof it?
Why is my crust too hard, too soft, too pale?
What even is a “bulk ferment”?
I get it because I’ve been there. I’ve made every mistake in the book.
I’ve been teaching baking for nearly 20 years, and I’ve seen home bakers struggle with the same things over and over. The problem isn’t that baking bread is impossible—it’s that most recipes don’t break things down in a way that makes sense.
That’s exactly why I wrote Bread Etc.
My amazing editor Zoe
I wanted to create the book I wish I had when I started baking. A book that walks you through the process step-by-step, so you always know what to do next. A book that explains the "why" behind each technique, so you can actually understand what’s happening in your dough.
Whether you’re working with yeasted dough, sourdough, or pizza dough, I’ve packed Bread Etc. with 100+ tested recipes, troubleshooting tips, and foolproof dough schedules to help you get better results—every time.
The goal? To help you bake incredible bread at home, without the guesswork.
What’s Inside: Your Step-by-Step Guide to Better Bread
This isn’t just a collection of recipes—it’s a roadmap to better baking.
Whether you’re making your first loaf or fine-tuning your craft, Bread Etc. is designed to take the guesswork out of bread baking and help you bake with confidence.
Here’s a sneak peek at what’s inside:
📖 Baking Bread 101
(Laying the foundation for success—ingredients, techniques, and science.) Before you mix a single dough, this section helps you understand the building blocks of bread baking.
Mise en Place for Bread Making (Get set up for success before you even touch the flour!)
Understanding Baker’s Percentage (The secret to scaling and adjusting recipes like a pro.)
🥖 The 10 Steps of Baking
(A clear breakdown of the entire process—from mixing to cooling.) Baking bread can feel overwhelming, but when you follow these 10 steps, you’ll always know what to do next.
Bulk Fermentation (How to develop flavour & structure during the resting phase.)
Scoring, Steaming & Baking (Master the final step for golden, crackly crusts!)
🍞 Yeasted Breads
(Classic loaves, enriched breads, and versatile doughs using commercial yeast.) Perfect for reliable, consistent results, these breads are soft, flavourful, and great for everyday baking.
Pullman Bread (The perfect sandwich loaf—light, fluffy, and square!)
Pizza Babka (A savoury twist on a classic, loaded with cheese and toppings!)
🌾 Sourdough Breads
(From beginner-friendly loaves to high-hydration masterpieces.) If you’ve struggled with sourdough before, this book will guide you step-by-step toward baking loaves that are beautifully fermented, crispy, and airy.
Pain de Campagne (A rustic French country sourdough with deep, complex flavour.)
Cheddar Jalapeño Sourdough (A crowd-favourite with a spicy, cheesy kick!)
♻️ Sourdough Discard Recipes
(Creative ways to use up extra starter—because nothing should go to waste!) Your sourdough discard is flavour-packed and can be turned into some of the best things you’ve ever baked.
Ricotta Gnocchi (Soft, pillowy pasta made with sourdough discard.)
Brown Butter Blondies (Rich, chewy blondies with a subtle tang from discard.)
Sourdough Discard Tempura Shrimp with Cucumber Slaw and Ponzu Aioli
Pre-Order Bread Etc. Today
Be one of the first to get your copy when it launches on September 16, 2025.
One of the most surreal parts of this journey? Seeing some of the best bakers and chefs in the world share their thoughts on this book. Their words mean everything, and I couldn’t be more excited for you to experience Bread Etc. for yourself.
"A must-read for baking at home, or anywhere!" – Chef Daniel Boulud
"With Matt’s guidance, you’ll be babying your starter, peeking at your rising dough, and pacing as you wait for your own beautiful bread creations to cool." – Anna Olson
"Matt should be your bread guy. This book isn’t just a collection of recipes—it’s passion, precision, and the kind of bread that makes life better." – Matty Matheson
"This book offers all the guidance and knowledge you need to build your confidence and grow your bread-baking skills." – Sally McKenney, creator of Sally’s Baking Addiction
📌 Pre-order Bread Etc. today and be one of the first to get your copy on September 16, 2025.
Rye is hands down one of my favourite grains to bake with—the deep flavour, the hearty texture, the long shelf life. But I know firsthand that rye can be tricky—the dough is sticky, it ferments differently than wheat, and if you don’t handle it right, you can end up with a dense, gummy loaf.
That’s why I’m hosting a live 2-hour rye baking webinar on Sunday, March 23rd—and it’s the perfect chance to get a sneak peek at some of the recipes and techniques inside Bread Etc.!
We’ll be making:
Classic Sourdough Rye – A foolproof recipe that’s packed with flavour and stays fresh for days.
Fig & Pink Peppercorn Rye – A sneak peek recipe from Bread Etc. that’s a game-changer for rye lovers.
Plus, I’ll break down: ✅ How rye fermentation works and why it’s different from wheat. ✅ How to prevent sticky dough & dense loaves (common rye struggles!). ✅ Live Q&A – Ask me anything about baking with rye!
If you’re excited about Bread etc.. and want to start baking better rye bread right now, this webinar is for you.
CA$50.00
Mastering Rye: Live Sourdough Rye Bread Webinar 🌾
Join me for a live 2-hour webinar where I’ll guide you through making classic rye sourdough and a special rye with fig... Read more
Join 13,031+ bakers of all experience levels. In this newsletter, you will find recipes, guides, tips and tricks on how you can make bakery-quality bread and master those tricky doughs at home. I'm Matthew, a full-time baking professor and I'm excited to share all that I've learned in my 20 years as a professional chef.
What's up Reader! I’ve been baking a lot of baguettes lately. Like, a truly absurd amount. And while I’m not quite ready to spill the beans on why, I will say this: it’s big. Something major is happening behind the scenes, and I’ll be sharing more in the coming weeks, so stay tuned. In the meantime, things have been full tilt over here. Over the past two weekends, I’ve hosted an in-person pizza workshop, catered a private pizza party for the family of a former Prime Minister (casual!), took...
What's up Reader! This week’s newsletter is dedicated to some of the most important people in my life — my wife, my mom, my mother-in-law, and all the incredible moms out there doing the daily, often invisible, hard work of being a mother. I’ve spent nearly 20 years cooking brunch on Mother’s Day — from Langdon Hall, to the Four Seasons with Chef Boulud, to many places in between. I still remember standing shoulder-to-shoulder with my friend Jen at the Four Seasons, blasting out hundreds of...
What's up Reader! What a week—between the national election coverage, hockey playoffs, NBA playoffs, and the usual chaos of switching semesters at work, things have been busy. I even had a minor procedure in there for good measure (all good now!). Still managed to sneak in some lighter baking and test a few fun new recipes I think you’ll love. Here’s what’s inside this week’s newsletter: ICYMI: I’m More Than Just a Bread Guy 👨🍳🍞 The Ultimate Sourdough Pan Pizza (aka Juniper’s Birthday...
