This book is not just a book of recipes, but rather it is primarily a book that contains the foundations and principles of fermentation of dough and bread, and the recipes it contains have been studied and tested several times to master them. I believe that achieving a high level of craftsmanship in preparing all kinds of bread begins with understanding the principles, then applying those principles to a limited number of basic recipes, which when mastered and well understood, we can embark on the world of dough and bread with complete freedom and confidence. Therefore, if you, dear reader, are an amateur or a professional, or something in between, and aspire to advance your experience and craftsmanship, then this book is for you.