Baking Bread "Like God in France"

Only a few German bakeries manage to create a baguette as perfect as the ones found on almost every corner in France – with a delicate, crispy crust and a fluffy, moist crumb. Where can bread lovers still buy a real rye bread that stays fresh for days with a dark, thick, crunchy crust? What about a truly fluffy sandwich bread or a long-fibered butter braid, an open-crumb wheat sourdough bread, 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 light crumb and tender 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 proofing, 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 the clear step-by-step photo instructions, breads, rolls, and pastries known for their characteristic crumbs and crusts can be authentically and irresistibly made 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 on how to reliably recreate these delicacies. The results not only satisfy hunger but also bring complete happiness.