Parisian master baker Éric Kayser and Larousse, publishers of the iconic culinary encyclopedia, present the 80 bread recipes every home cook and professional wants to master
From breadmaking classes cropping up everywhere to popular television programs such as The Great British Bake Off and The Fabulous Baker Brothers, breadmaking has never been more popular. The Larousse Book of Bread explains complex techniques with illustrated step-by-step instructions and features 80 recipes for baking a vast array of classic artisanal breads including:
The Classics (baguettes, boules)
Specialty Breads (multigrains, rye, farmhouse, gluten-free)
Yeast-free Breads (spelt, "millstone pie")
Flavoured Breads (fig bread, orange, squid ink)
Oiled Breads (ciabatta, opizz)
Sweet Bakery (croissant, brioche, pain au chocolat)
Rolls (poppy, bacon and pecan, seaweed)
Regional Breads (marguerite, vivarais)
World Breads (focaccia, Turkish ekmek)
The Larousse Book of Bread is an indispensable resource for both beginner and professional bakers and an essential addition to any cookery library.
About the author:
Hailed as one of France's best bakers, Éric Kayser (b.1964) comes from a long line of French bakers and has more than 80 eponymous bakeries worldwide with 20 in Paris, three in New York City (Maison Kayser) and others in Greece, Portugal, Russia, Japan, Ukraine, Morocco, Senegal, South Korea, Lebanon, the UAE, Singapore, Hong Kong and Taiwan.
Contents and sections:
Foreword
For the Love of Bread
The Basics of Bread Making
Flours
Choosing the Right Ingredients
Equipment
Kneading
Fermentation
Liquid Sourdough Starter
Pre-Fermentation Methods
Fresh Yeast in Bread Making
The Two Stages of Fermentation
Pre-Shaping the Dough
Final Shaping
Scoring the Dough
Baking and Storing Bread
Learning from Mistakes
Traditional Breads
Boule
Batard
Baguette
Polka Bread
Fancy Loaves: Ficelle, Epi and Braided
Baker’s Peel
Petite Baguette
Rustic Loaf
Tabatiere
Split Loaf
Daisy Loaf
Portemanteau
The Twist
Zigzag Bread
Couronne Bread Ring
Bow Tie Bread
Speciality Breads
"First Mill" Loaf
Cornmeal Loaf
Mixed Seed Bread
Kamut Bread
Whole Wheat Bread
Semolina Bread
Country Bread
Bran Loaf
Rye Bread
Maslin Loaf
Gluten-Free Cornbread
Gluten-Free Chestnut Flour Bread
Rosemary Focaccia
Macatia
Ekmek
Pumpernickel
Broa
Bagels
Sesame Buns
Swiss "Cross" Bread
Organic Naturally-Leavened Breads
Organic Baguette
Organic Stone-Ground Bread
Classic Organic Bread
Organic Buckwheat Bread
Organic Spelt Bread
Organic Einkorn Bread
Organic Whole Wheat Bread
Stone-Ground Bread with Currants
Breads with Extras
Hazelnut and Butter Bread
Gorgonzola and Walnut Bread
Green Tea and Orange Loaf
Orange Bread
Fig Bread
Honey Bread
Walnut and Butter Bread
Turmeric Bread
Mixed Fruit and Nut Crowns
Sesame Seed Bread
Cuttlefish Ink Bread
Oil-Enriched Breads
Plain Ciabatta
Mixed Seed Ciabatta
Buckwheat Ciabatta
Pumpkin Seed Ciabatta
Basil Bread
Sun-Dried Tomato Bread
Fougasse with Ash Goat Cheese
Fougasse with Black and Green Olives
Fougasse with Lardons
Pizza
Sweet Pastries and Breads
Paris Buns
Viennese Bread
Sugar Bread
Classic Brioche
Brioche Loaf
Raisin Benoitons
Croissants
Pain au Chocolat
Vanilla Rolls
Pullman Loaf
Pain aux Raisins
Bread Rolls
Poppy Seed Rolls
Bread Rolls with Lardons and Pecans
Pistolets
Kamut and Seaweed Rolls
Hazelnut and Chocolate Rolls
Walnuts and Raisin Rolls
Breadsticks
Appendix
Bulk Conversions
Conversions
Glossary
Index
