Bread baking to perfection

Brotpapst Lutz Geissler has developed special tricks and extremely precise recipes for it, which make missing equipment such as vaporization in the oven and expensive proofing cabinets, which otherwise only bakers have, completely superfluous. A normal oven and commercially available flour are sufficient. Not even a kneading machine is necessary for a perfect baking result. With less than one gram of yeast per loaf, but at least 20 hours of rest, it achieves "good-natured" doughs that can be baked perfectly at any time in a comfortable time window of two days. Taste and digestibility are clearly superior to the usual dough. Over 70 classics such as baguettes, rolls, croissants, grain and mixed breads, pizza and foc.