Baking Bread "Like God in France"

Only a few German bakeries can achieve a baguette as perfect as the ones found on nearly every corner in France – with a crisp, flaky crust and a fluffy, moist crumb. Where can bread lovers still buy a real rye bread that stays fresh for days with a thick, dark-baked, crunchy crust? What about a truly fluffy sandwich bread or a long-fibered butter braid, open-crumbed wheat sourdough, or a mildly spiced gray bread with a thin, crackling, shiny crust? Where can we still find those highly aromatic, rich breakfast rolls with a loose crumb and delicate crust that truly bring joy? Why not just bake at home?

In addition to flour, water, salt, yeast, or sourdough, achieving the perfect crumb and crust requires the right fermentation, the correct techniques with the dough, good steaming, and various other tricks. Lutz Geissler's latest book delves into these little details with great care. With clear step-by-step photo instructions, the breads, rolls, and pastries known for their characteristic crumbs and crusts can be authentically and irresistibly recreated at home.

The book, featuring 25 recipes and variations that are easy to follow in every detail, serves as a perfect guide for beginners and bread-baking enthusiasts, showing them how to reliably recreate these delights. The results not only satisfy hunger but also bring complete happiness.