Your best bread

Bake bread yourself like from the baker? It's possible, and without any additives or expensive professional equipment. In detail, but still uncomplicated, the former baker-pastry chef Judith Erdin reveals her favorite recipes for bread and rolls. In addition to popular classics such as Weggli (milk rolls), Sonntagszopf (Sunday plait), St. Galler bread or baguettes, these also include wholemeal bread, spelt breakfast rolls or nut bread. With little effort, she conjures up a lot from the oven, because thanks to the "1 dough - 3 recipes" concept, 42 different breads and rolls are created from 14 basic doughs. Who would have thought that the dough for Ticino bread could also become poppy seed rolls or grissini? In addition, the book contains information and baker's tricks about baking bread, so that even in the normal household oven quality is achieved as from the baker and even beginners achieve perfect baking results. So that the homemade bread really tastes like from the baker - maybe even a little better.

Author: Judith Erdin

Pages: 192 pages

Size W / H: 27.3 x 121.7 cm

Language: German