In his new book “Bread Head,” 34-year-old baker Greg Wade offers professional tips and trade secrets he has accumulated over the years working at top Chicago restaurants such as Girl and the Goat and Publican Quality Bread.
Greg Wade, the James Beard award-winning baker behind Publican Quality Bread in West Town, who has a just-released cookbook called"Bread Head,” is seen Sept. 27, 2022. The book provides a huge variety of recipes not only for loaves of bread, but also some incredible pastries, quick breads, cookies and desserts.
Greg Wade holds his new book, “Bread Head,” on Sept. 27, 2022 at Publican Quality Bread in West Town. But baking and pastry is not only about recipes and percentages. A lot of the craft is performed intuitively, and by feel, and Wade wants to teach that too. Naturally leavened, long-fermented doughs can seem rebellious and willful, like a school-aged kid finding its way. “Please rise; please be what I want,” pleads Wade in the book’s introduction, standing next to the oven where the loaf he has nurtured into existence now meets its final fate in the bake.
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