Dietmar Kappl is one of those bakers whose work even fellow bakers take a close look at. The Upper Austrian master baker shares his knowledge at his academy in Linz , which is also attended by experienced bakers from all over Europe. After his first book on rye, he now dedicates the second volume of his "Baking Next Level" series entirely to wheat.

"Baking Next Level – With Wheat" is much more than a classic recipe collection. Across 324 pages, it covers wheat sourdough , preferments, fermentation, dough development, proofing, and temperature control – in other words, those crucial elements that determine whether a loaf of bread merely works or truly impresses in professional baking.

Author Dietmar Kappl in action. © Reichl Brot
Author Dietmar Kappl in action. © Reichl Brot

90 pages of basics instead of quick recipes

Kappl doesn't start with baguettes, ciabatta, or pizza, but with theory and process understanding. Around 90 pages are dedicated to the fundamentals of wheat baking. Poolish, bulk fermentation, and the various stages of sourdough maturation are covered, as well as the requirements for crisp crusts and well-developed light breads.

This is precisely where the book's professional appeal lies. Kappl doesn't attempt to explain complex processes with supposed secrets. Instead, he breaks them down into comprehensible steps. The precise management of the sourdough and temperature control throughout the entire process are given ample space.

750 photos make dough development visible

A key element is the collection of 750 step-by-step photographs. They document dough conditions and work steps that are difficult to convey using only quantities and baking times. This is particularly crucial with soft wheat doughs: consistency, tension, crumb structure, and the right time for the next step can be grasped much more effectively visually.

Photographer Lukas Kirchgasser accompanies Kappl's recipes from start to finish. Even the press release showcases baguettes, rustic breads, open-pored wheat breads, and pizza – making it clear that the visual language is not merely decorative, but an integral part of conveying knowledge.

From the couronne to the biga pizza

After the comprehensive introduction to the basics, the range of recipes expands considerably. Flatbread and French couronne are featured, as well as pastries from Sicily, Rome, and Tuscany. Also included are baguettes, ciabatta, focaccia, pan gallego, artisan bread, and a light and aromatic biga pizza.

Kappl focuses heavily on texture and result: the finely flaky crust of a baguette, the open crumb of a Pan Gallego, or the particularly crispy focaccia. In this way, wheat is not treated as a single product category, but as the starting point for very different bread and pastry traditions.

A textbook written in Austrian style

The book is particularly interesting for the Austrian baking industry because a local master baker shares his expertise far beyond the country's borders. According to the publisher, Kappl's Academy in Linz attracts even experienced bakers from other European countries. This high standard is also evident in the book: while it is explicitly aimed at ambitious beginners, its structure and level of detail remain close to professional craftsmanship.

Those solely seeking quick recipes will likely find more theory than expected in the 90 pages of fundamentals. However, those who want to understand why wheat dough requires specific treatment at a particular time will find the true value of this book precisely there.

Wheat baking without mysticism

Kappl's approach aligns with a craft that is increasingly re-examining fermentation, time, and process quality. Instead of offering ready-made solutions, "Baking Next Level – With Wheat" provides detailed documentation of each individual step.

The combination of expert knowledge, precise process guidance, and 750 illustrations makes this book particularly interesting for those who not only want to follow recipes but also want to better understand and control their dough. And that's precisely where the difference between a good result and true mastery often lies when it comes to bread.

Dietmar Kappl: Baking Next Level – With Wheat . Perfect bread with wheat sourdough and wheat preferment. 324 pages, hardcover, 21 × 27 cm. Photography: Lukas Kirchgasser. ISBN 978-3-95453-385-5. Price in Austria: €43.20.