An introduction to the French art of baking breadincluding ingredient selection, starter cultivation, and bread-making techniqueswith more than 100 recipesThe quintessential staple of French cuisine is the humble baguette, but the countrys bread-baking traditionalong with variations assimilated from other world culturesoffers a vast repertoire. With an introduction to the history of French bread, guidelines to help the home baker select the right ingredientsgrain and flour varieties, water, salt, and starterthis 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 and pastry chefs share the sweet and savory recipes that have forged the French bakerys enviable reputationfrom 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 tearolled bread, buckwheat-and-seaweed galettes, and honey, fig, and hazelnut rye. A chapter on traditional breads from all around the world, such as pita, focaccia, bagels, Georgian khachapuri, and Norwegian polar bread are reinterpreted in the French style. Recipes include pains surprise, croque monsieur, onion soup with cheese croutons, and desserts such as pain perdu and kouign-amann. For each recipe, pictograms indicate the level of difficulty, time required, type of starter, and whether a recipe is gluten-free.