Your Best Bread Over Night

Judith Erdin

  • Practical recipes that require very little time
  • Featuring a register of flour types for Switzerland, Germany, and Austria
  • Over 13,000 copies of the first volume sold
ISBN: 978-3-03902-240-3
Cover: Hardcover
Extent: 200 pages
Format: 21 cm x 26.5 cm
Colour photos
Available: 08/2024
Right sold: All rights available
39,00 EUR

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Slow and steady wins the race...

»Can I leave the dough from this recipe to ferment overnight?« is the question Judith Erdin is asked by far the most frequently. No wonder –who would not want fresh, home-made bread for breakfast without having to get up really early to prepare it?

In her third book the trained baker and confectioner presents her favourite recipes for bread and rolls for which the dough can be prepared the evening before. In the morning you merely need to shape it, let it rest, and then bake it. Within no more than one and a half hours you will have a wonderfully aromatic warm bread for breakfast that is easy to digest because of the small amount of yeast and the length of the fermentation.

The theoretical part has a particular focus on fermentation, for instance explaining the influence of yeast and room temperature. The author provides detailed descriptions of frequent mistakes made when baking bread and their causes. With the help of this book, nothing is in our way when trying to bake the perfect bread for breakfast.

Judith Erdin: is a trained baker and confectioner, as well as a trained polygrapher. She constantly develops new failproof recipes for her customers and for her own recipe blog »«. She shares her knowledge in various culinary workshops.