This is a reliable reference for serious home bakers and professional bakers from the hands of a true bread baker and winner of the 1996 Coupe du Monde (the World Cup for bread bakers).
It gives bakers the appropriate tools to master the art of bread making and includes formulas for such wonderful breads as baguettes with poolish, ciabatta with olive oil and wheat germ, country bread, sunflower seed bread, Vermont sourdough with whole grain, whole wheat levain, golden raisin bread, cheese bread, sourdough rye, and many more.
Complicated techniques are illustrated and many of the breads are illustrated in full 4-colour inserts throughout the book.
