And that's exactly how you can do it yourself. The Plötz Principle is a blessing for beginners and for anyone whose breads have never been as beautiful and crispy as those from a bakery. Bread expert Lutz Geissler has developed special tricks and extremely precise recipes that make unnecessary the missing equipment like steam in the oven and expensive proofing cabinets that only bakers usually have. A regular oven and commercially available flour are sufficient. Not even a kneading machine is necessary for perfect baking results. With less than one gram of yeast per loaf, but a minimum resting time of 20 hours, he achieves "gentle" doughs that can be perfectly baked within a comfortable timeframe of two days. The taste and digestibility are significantly superior to the usual dough handling. Over 70 classics such as baguettes, rolls, croissants, grain and mixed breads, pizza, and focaccia.