Babette’s Bread: Stories, Recipes, and the Fundamental Techniques of Artisan Bread

Searching for a creative outlet nearing the end of her law studies, Kourelos turned to baking, which sparked an immediate love of making bread. Readers are treated to her history of baking exploration and training and her foray into bread shops and teaching. She offers a complete overview and class in creating delicious loaves of all shapes, sizes, and ingredients. In the early chapters, home bakers learn about tools, ingredients, steps, and a wide variety of flours, including their histories, uses, and sourcing. In the ensuing chapters, Kourelos outlines her global influences; these chapters are focused on particular bread types. Starting with basic doughs, the chapters progress to explore fermentation, yeasted, and whole grain, plus a spectacular section on all things sourdough (from creating a first starter to delicious loaves). The book finishes with sweet treats and a fascinating roster of what to do with leftover and day-old bread.