Bessere Brote backen

Baking your own bread and serving it to your guests has been a trend for some time now. The statement "This is homemade" impresses and earns great appreciation. The bread recipes by Marcel Paa are the best. He is a master of his craft, and in this baking book, the baker and pastry chef shares some of his brilliant tricks and presents alternative production processes.

Crispy Haupe, "Fyrabe" bread, Nocciole Italia, Rogg mi Amadeus, or Randenbrot are just five of the 80 astonishing, high-quality, and crispy new bread creations. Beautifully decorated and crafted with great cutting patterns, these breads are a real eye-catcher and guaranteed to be flavorful.

The book begins with a comprehensive theoretical section that provides valuable information about the basic ingredients, kneading processes, dough yield, leavening methods, baking processes, and important tips for storing the breads. In another chapter, Marcel Paa guides you in cultivating your own yeast water, allowing you to completely avoid industrial yeast. Under the chapter "No Knead Bread," there are several recipes where the dough is not kneaded. Sourdough breads, overnight fermentation, and Madre are additional recipe chapters where you will gain a lot of new knowledge and discover diverse bread creations.

If you want to bake your own perfect bread, this book will teach you everything you need to know! Marcel Paa will accompany you through each recipe. With minimal effort and simple explanations. Treat yourself to the unmistakable aroma of freshly baked bread in your home.