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The Bread Book: 60 Artisanal Recipes for the Home Baker (from the author of The Larousse Book of Bread)
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
    • "1143459800"
    The Bread Book: 60 Artisanal Recipes for the Home Baker (from the author of The Larousse Book of Bread)
    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
    • 39.95 In Stock
    The Bread Book: 60 Artisanal Recipes for the Home Baker (from the author of The Larousse Book of Bread)

    The Bread Book: 60 Artisanal Recipes for the Home Baker (from the author of The Larousse Book of Bread)

    The Bread Book: 60 Artisanal Recipes for the Home Baker (from the author of The Larousse Book of Bread)

    The Bread Book: 60 Artisanal Recipes for the Home Baker (from the author of The Larousse Book of Bread)

    Overview

    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

    • Product Details

    ISBN-13: 9781838665746
    Publisher: Phaidon Press
    Publication date: 11/23/2022
    Pages: 224
    Sales rank: 607,412
    Product dimensions: 8.20(w) x 10.70(h) x 0.90(d)

    About the Author

    Hailed as one of France's best bakers, Éric Kayser comes from a long line of French bakers, and is the founder of the award-winning international bakery chain Maison Kayser.

    Table of Contents

    Introduction

    Flour Types 12

    Basic Ingredients 18

    Levain (Starter) 20

    Essential Equipment 24

    Stages of Bread-Making 26

    Folding 28

    Pre-Shaping 29

    Shaping 30

    Scoring 34

    The Baker's Lexicon 38

    Bread-Making Checklist 40

    Classic Breads

    Boule 44

    Baguette 48

    Tabatiere 50

    Wholemeal Bread 54

    No-Knead Bread 56

    Wreath 58

    Casserole Bread 62

    Rye Loaf 64

    Three-Grain Loaf 66

    Einkorn Bread 68

    Spelt and Seed Bread 72

    Buckwheat and Seed Bread 74

    Danish Bread 76

    Norwegian Bread 78

    Sesame Bread 80

    Heritage Wheat Bread 82

    Zigzag Bread 86

    Breads with Heritage Grains

    Rice Flour and Buckwheat Bread 90

    Chestnut Bread 92

    Corn and Sunflower Seed Bread 94

    Grape Seed Bread 98

    Semolina Bread 98

    Bran Loaf 102

    Lupin and Almond Bread 104

    Kamut® Bread 106

    Spelt Bread 108

    Lentil and Chickpea flour Bread 112

    Hemp Bread 114

    Quinoa Flour Bread 116

    Sweet Potato Flour Bread 118

    Breads of the World

    Pizza 122

    Burger Buns 124

    BAO 126

    Naan 130

    Pitta 132

    Bagel 134

    Tortilla 138

    Rosemary Focaccia 140

    Ciabatta with Sun-Dried Tomatoes and Basil 144

    Challah 146

    Fougasse with Goat Cheese 148

    The Twist 150

    Stuffed Loaves

    Cheese Bread 156

    Walnut and Butter Bread 158

    Olive Bread 162

    Walnut, Hazelnut and Turmeric Bread 166

    Fig, Hazelnut and Fennel Bread 168

    Flower Bread 172

    Mixed Fruit and Nut Crown 174

    Matcha and Candied Orange Bread 176

    Date and Curry Bread 178

    Brioches

    Pain Au Lait 182

    White Chocolate Brioche 184

    Chocolate and Banana Brioche 186

    Plaited (Braided) Brioche 190

    Ekmek with Raisins and Pecans 196

    Chocolate and Coconut Ekmek 197

    Vienna Bread with Chocolate Chips 200

    Babka 202

    Coconut Brioche 206

    Japanese Milk Bread with White Chocolate 208

    Japanese Milk Bread with Pistachios and Cherries 209

    Index by Recipe 215

    Index 217

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