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
- Specifications

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.

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