European Artisan Bakers' Local Breads: Sourdough and Whole-Grain Recipes

Discover the secrets behind Europe's finest breads with recipes sourced from hidden bakeries and cellar kitchens. Two decades ago, Daniel Leader embarked on a mission when he founded Bread Alone, his bakery nestled in the Catskills. Inspired by the whole-grain and sourdough breads of Parisian bakeries, Leader aimed to replicate their artisanal excellence.

Bread Alone quickly became a local sensation, prompting Leader to share his expertise beyond his bakery's walls in his first book, "Bread Alone." Now, in his second book, Leader takes us on a journey across Europe, uncovering the continent's most exceptional artisanal breads.

During his travels, Leader delved into the heart of European baking traditions. In Alsace, he learned the craft of crafting new-wave sourdough baguettes infused with spelt, flaxseed, and soy at an organic bakery. In Genzano, just outside Rome, he collaborated with bakers renowned for their enormous country loaves, distinguished by the prestigious Indicazione Geografica Protetta (IGP) designation—a mark reserved for Italy's most esteemed culinary treasures.

Leader's latest book is a treasure trove of meticulously detailed recipes, guiding readers through every step necessary to recreate these once-exclusive loaves in their own kitchens. Previously known only to local communities, these recipes now enable enthusiasts to experience the authentic flavors of Europe's diverse bread culture firsthand.

Enhanced with 32 pages of vibrant color illustrations, this book not only teaches the art of baking but also celebrates the rich heritage and craftsmanship behind each loaf. Daniel Leader's dedication to preserving and sharing these time-honored techniques ensures that the legacy of Europe's best breads continues to thrive in kitchens around the world.

This revision maintains the essence of the original while restructuring sentences and incorporating clearer phrasing to improve readability.

product information: