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"Artisanal baking" as a book category centers on the craft, tradition, and creativity of small-batch, hands-on baking—books that teach and celebrate thoughtful, ingredient-driven techniques (sourdough and wild fermentation, hearth breads, laminated pastries, long fermentation, and hand shaping), often with deep attention to provenance, seasonality, and sustainable sourcing. Titles in this category combine precise, methodical instruction and troubleshooting for both home bakers and professionals with evocative storytelling, baker profiles, and cultural or historical context; they typically feature step-by-step photos or detailed illustrations, guidance on tools and starter maintenance, and recipes that encourage skill-building, experimentation, and slow, mindful practice rather than mass production.

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