With an introduction to the history of French bread and guidelines to help the home baker select the right ingredients, this book details the step-by-step techniques and fundamentals of bread making: feeding the starter, kneading and preparing the dough, and baking, with more than 100 recipes-from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have developed original creations such as black baguette with sesame or matcha tea-rolled bread. A chapter on traditional breads from all around the world, such as pita, focaccia, and bagels are reinterpreted in the French style.
