Bake bread just like from the bakery? It's possible without any additives or expensive professional equipment. In a detailed yet straightforward manner, former baker and pastry chef Judith Erdin shares her favorite recipes for bread and rolls. Alongside popular classics like Weggli (milk rolls), Sunday plait, pretzel rolls, and baguettes, there are also whole grain bread, spelt breakfast rolls, and nut bread. With minimal effort, she creates a lot from the oven, as thanks to the "1 dough - 3 recipes" concept, 14 basic doughs yield 42 different breads and rolls. Who would have thought that the dough for Ticinese bread could also be used to make poppy seed rolls or grissini? Additionally, the book includes information and baking tips to achieve bakery-quality results even in a standard home oven, ensuring that beginners can also achieve perfect baking results. So that the homemade bread truly tastes just like from the bakery - perhaps even a little better.