Name: Brot backen in Perfektion
Price: 31.5 CHF
Availability: InStock
Rating: 4.7 (32 reviews)
ISBN: 9783954531042

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Zurich

Lausanne

Wohlen

Basel

Kriens

Winterthur

Bern

Dietikon

St. Gallen

Geneva

Becker Joest Volk

And that's how you can do it yourself. The Plötz Principle is a blessing for beginners and for anyone whose breads have never been as beautiful and crispy as those from a bakery. Bread expert Lutz Geissler has developed special tricks and extremely precise recipes that make unnecessary the missing equipment like steam in the oven and expensive proofing cabinets that only bakers usually have. A regular oven and commercially available flour are sufficient. Not even a kneading machine is necessary for perfect baking results. With less than one gram of yeast per loaf, but at least 20 hours of resting time, he achieves "gentle" doughs that can be perfectly baked within a comfortable time frame of two days. The taste and digestibility are significantly superior to the usual dough handling. Over 70 classics such as baguettes, rolls, croissants, grain and mixed breads, pizza, and focaccia.

Actual product image Brot backen in Perfektion (German, Hardcover, Lutz Geissler)

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Brot backen in Perfektion

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Bread is dead, long live bread 2.0

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