Marie-Laure Fréchet

The quintessential staple of French cuisine is the humble baguette, but the country's bread baking tradition—along with variations assimilated from other world cultures—offers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredients—grain and flour varieties, water, salt, and starter—this book details the step-by-step techniques and fundamentals of...