Recipes for artisanal bread that you take the time to make. Beautiful photos of bread just out of the oven, with the aroma steaming off, make you want only one thing: to get your hands in the dough yourself. That is what Rijs does with you. Guided by the authors Jeroen Hazebroek, Leonard Elenbaas, and Jan Bronswijk, you are able to bake artisanal breads yourself in the kamado, wood oven, or convection oven. Think of twisted baguette, brioche hamburger buns, multigrain bread, whole wheat bread, no-knead white bread, or sourdough nut bread. In addition to recipes, this book is infused with background stories about the art of bread baking and the different techniques.
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