A bread-making masterclass for home bakers featuring simple satisfying breads loaves and
rolls made from a range of flours including gluten-free varieties In The Bread Book Éric
Kayser - founder of the legendary French bakery Maison Kayser and bestselling author of The
Larousse Book of Bread makes baking bread from scratch both accessible and exciting. Kayser
begins with the fundamentals of bread-making offering primers on traditional leavening
techniques types of flour and essential ingredients as well as a helpful glossary. Each
recipe is explained with concise easy-to-follow instructions and includes prep proofing and
baking times to aid with time management. Step-by-step photography demystifies the more complex
breadmaking processes and a handy troubleshooting section addresses common breadmaking
dilemmas. The collection of 60 recipes includes foolproof versions of boulangerie and
international staples healthy recipes featuring heritage grains - from high-protein lentil and
chickpea flours to low-gluten and gluten-free varieties made with einkorn buckwheat spelt and
rye as well as a mouthwatering range of sweet loaves and brioches. Clear comprehensive and
beautifully produced The Bread Book is a kitchen shelf essential for the modern home baker.
Chapters and recipes include: Classic Breads : Baguette Boule Heritage Wheat Bread No-Knead
Bread Rye Loaf Breads with Heritage Grains : Corn and Sunflower Seed Bread Grape Seed Bread
Hemp Bread Rice Flour and Buckwheat Bread Quinoa Flour Bread Breads of the World : Bao Buns
Challah Naan Pita Rosemary Focaccia Stuffed Loaves : Cheese Bread Fig Hazelnut and Fennel
Bread Matcha and Candied Orange Bread Mixed Fruit and Nut Crown Olive Bread Brioches : Babka
Chocolate and Banana Brioche Ekmek with Raisins and Pecans Japanese Milk Bread with
Pistachios and Cherries Pain Au Lait
