This book is a didactic synthesis of the current scientific knowledge, useful within the framework of the artisanal bakery with natural leavening.
It allows to give understanding keys to amateur and professional bakers, in order to improve their practice of the trade.
Written in two volumes, one practical and the other theoretical, this book aims to provide concrete solutions and directly applicable to the bakehouse.
Rich with some forty recipes of breads and pastries with natural leaven, this illustrated book of many step by step will accompany you in the realization of iconic products such as country bread, pumpernickel, panettone or leavened croissants .
Very rich in information, this book is designed to accompany you durably in your bakery practice.