Your Best Bread

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Baking bread at home that tastes like fresh from the bakery? Easily done, and without additives or expensive professional equipment. Former baker and confectioner Judith Erdin shares her favourite recipes for bread and pastries in a very detailed yet uncomplicated way. Popular classics such as weggli (milk rolls), lye rolls, or baguette, followed by wholemeal bread, spelt breakfast rolls, or nut bread. With little effort she creates many variations fresh from the oven. Thanks to the concept of »1 dough – 3 recipes« 14 basic types of dough make for 42 different breads and pastries. Who would have thought that the dough used for Ticino bread can be used to bake poppy rolls or grissini? In addition, the book contains lots of information and valuable tricks on how to bake bread, allowing us to replicate the quality of bakery-manufactured bread in a standard household oven, so even absolute beginners will achieve perfect baking results. Homemade bread that genuinely tastes like bread from the bakery – or even a bit better.

Judith Erdin: Trained baker and confectioner, and also a trained polygrapher. She develops new, easy to prepare recipes for her clients as well as for her own recipe blog »streusel.ch«, and shares her knowledge in culinary workshops.