Bread BakingBirgit Nilsson Bergström
Bread Baking is bursting with recipes, inspiration, tips and tricks and has something for everyone, whether you’re a novice or a regular home baker. There are recipes for everything from lemon crispbread, bagels, sour dough and quick to rustle up breakfast bread to wood stove baked flat bread, French fougasse, fun alphabet bread and beautiful showbread for buffets.
The recipes are divided into seasons and use ingredients available at the different times of the year, like wild onion bread in the spring and beetroot crispbread in the autumn. The book is also full of smart tips and useful shortcuts and teaches you, for example, about cold fermentation, how to roll croissants and how to make your own bake off bread.
Bread Baking is a future classic and designed to be used. So let it get sticky, make notes in the margins and, above all, enjoy the wonderful aromas and flavours that will fill your kitchen.
Birgit Nilsson Bergström is a project manager at Hembakningsrådet (Home Baking Council) and a freelance food writer.