Upper Crust

This book details the step-by-step techniques and fundamentals of bread making, from feeding the starter, kneading and preparing the dough, and baking, to more than 100 recipes.
Eighteen expert bakers, pastry makers, or chefs share the sweet and savoury recipes that have forged the French bakery's enviable reputation, from round pain de campagne or olive and oregano bread to regional breads like fougasse or the Basque talos. A new generation of chefs have
developed original creations such as black baguette with sesame, Matcha tea rolled bread, buckwheat and seaweed galets, and honey, fig, and hazelnut rye. A chapter devoted to traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and
Norwegian polar bread are reinterpreted in the French style.