Home baking has really taken off thanks to the popularity of shows such as ‘The Great British Bake Off’, which have captured the hearts and minds of the nation. The success of that show has paved the way for plenty of other baking shows to find their way to our TV screens, and there is a plethora of baking books available in bookstores and online. As an amateur baker myself, I often find that baking books are a little too basic for my skillset and it can be hard to find anything that helps you increase your skills, rather than just focusing on simple bakes.
Step forward Norwich baker Matt Adlard. After starting his career as the Topless Baker, which saw him releasing videos on YouTube, Adlard rebranded to take the emphasis off his physique and put it squarely on his baking. In 2021 Adlard launched his online baking school ‘Bake It Better’ and a book of the same name followed in 2023. Marking himself out from other bakers, Adlard put forward recipes for bakers that were just starting out and bakers who wanted to elevate their skills. Each of the recipes in the book had two options, allowing you to work through the basics and build up to the more impressive bakes.
For his second book, Adlard is digging even deeper into the technical aspects of baking with ‘The Science of Baking’. This isn’t just your simple, straightforward collection of recipes that any home baker can make – this book is an educational read to explain the science and the processes behind a number of different sweet and savoury bakes. The book is split into five main sections – Bread, Pastry, Biscuits and Cookies, Cakes and Deserts – but before you get to that, Adlard takes you through all of the basics you need to know.
Adlard dives straight into the science by explaining what baking is and taking you through the different stages. This is the part of baking that so few people think about but if you can get your head around the process, it will open up your ability to approach baking in a more serious, and professional way. Adlard explains the intricacies of the oven, highlighting the differences depending on the type you have, and he guides you through essential equipment that you should have in your kitchen. Before closing the opening chapter, Adlard explains weights and measures, and the importance of them, and guides you through essential ingredients you’ll need for baking.
Once you’ve got the basics down, it’s time to jump into the recipes. Adlard has crafted each section of his book with impressive detail, ensuring that you understand the technical processes behind each of the bakes before you start making anything. In the first chapter, Bread, Adlard offers recipes such as Soda bread, Sourdough (and the all-important Sourdough starter) and Brioche. Each recipe is incredibly detailed, and Adlard’s guidance will help you achieve a professional finish to each of your bakes.
Throughout the book, Adlard strikes a perfect balance between information, pictures and hints and tips to help you. There are step-by-step pictures guides (which are crucial for difficult bakes like croissants), diagrams to explain key parts of the recipes, and plenty of science to help you understand what each step in your bake is achieving. The recipes in here are expansive and if you can master the whole book, you’re going to end up being a very competent baker in no time. My favourite chapter is the Biscuits and Cookies one, where Adlard explains the different types of biscuits and holds your hand while you make plenty of delicious treats (honestly, is anything better than shortbread?).
‘The Science of Baking’ is an absolute must-have for anyone who is serious about upping their baking skills. Adlard explains everything in an easy-to-understand way and if you follow his guidance closely, you’ll be wowing friends and family in no time. Adlard is one of the best bakers out there, and to learn from him is a real honour and a privilege. This book is one that I’m going to be keeping close by for a long time to come!
Publisher: DK Release date: 12th March 2026 Buy ‘The Science of Baking’ now
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