Local Breads

Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

By: Daniel Leader, Lauren Chattman (As told to)

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Hardcover | 8 January 2010 | Edition Number 1

At a Glance

Hardcover
368 Pages

Dimensions(cm)
2.6 x 2.15 x 0.3

Hardcover

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When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, brought Leader's breads to home kitchens.In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally.

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You Can Find This Book In

Non-Fiction Cooking, Food & Drink How to Cook & Recipe Books Baking, Cakes, Icing & Sugarcraft Cookery By Ingredient National & Regional Cuisine Kids & Children's Books Children's Non-Fiction Practical Interests for Children & Teenagers Cooking, Food & Drink for Children & Teenagers

List of All the Recipes in This Book	p. viii
Acknowledgments	p. x
Introduction	p. 3
Ingredients and Equipment for Making European Artisan Breads at Home	p. 15
Bread Recipes, Step by Step	p. 26
Making and Using European Starters and Sourdoughs at Home	p. 41
Read This First: Frequently Asked Questions about Making Bread	p. 50
From Baguette Normal to Eric Kayser's Cutting-Edge Batards: Real Parisian Breads, Old and New	p. 60
Organics in Alsace: Rediscovering Pain au Levain at Fabiopain	p. 103
The Auvergne: Surprising Wheats and Ryes from Two of France's Meilleurs Ouvriers	p. 135
Verona and Tuscany: Biga, Doppio Zero, and Regional Italian Breads	p. 162
The Pride of Genzano: Italian Country Bread with a Government Seal of Approval	p. 191
Il Fornaio and Italian Independent Bakers: Baking Local, from Rome to the Dolomites	p. 210
Untouched by Time: The Singular Case of Pane di Altamura	p. 246
In Search of Authentic German Ryes: High-Tech and Whole-Grain Baking across Germany and Austria	p. 269
Discovering New Ryes in the Czech Republic and Poland and Remembering My Grandparents' Light Rye	p. 301
Mail-Order and Online Resources	p. 333
Index	p. 335
Table of Contents provided by Ingram. All Rights Reserved.

Local Breads

Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

At a Glance

Hardcover

Shipping

How to return your order

Defective items

You Can Find This Book In

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