Artisan Breads: Sourdough and Whole-Grain Recipes

Across Europe, some of the best breads are produced in the unassuming backrooms and basement bakeries. When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, his goal was to recreate the whole-grain and sourdough breads he had learned to make in the bakeries of Paris. The bakery was an instant success, and his first book, Bread Alone, introduced Leader's artisanal breads to home kitchens.

In his second book, Leader shares his experiences traveling throughout Europe in search of the finest artisan breads. In an organic bakery in Alsace, he learned to make new-wave sourdough baguettes with spelt, flaxseed, and soy. In Genzano, outside of Rome, he worked alongside the bakers who produce the enormous country loaves so unique that they have earned the prestigious Indicazione Geografica Protetta (IGP) designation, a government mark reserved for the most prized foods and wines.

Leader's detailed recipes meticulously describe every step required to reproduce these rare local loaves, which until now were available only in their regions of origin. With 32 pages of color illustrations, the book transports readers on a visual journey through Europe's artisanal bread-making traditions.

At the organic bakery in Alsace, Leader observed the bakers' techniques for crafting new-wave sourdough baguettes. These loaves incorporated unexpected ingredients like spelt, flaxseed, and soy, resulting in a unique flavor and texture profile. Captivated by their innovative approach, Leader closely studied their methods, determined to share these recipes with home bakers.

Travelling to Genzano, just outside of Rome, Leader immersed himself in the traditional practices of the local bakers. Here, he learned the secrets to producing the enormous, uniquely shaped country loaves that have earned the coveted IGP designation, a mark of exceptional quality and origin. These prized loaves, previously available only within their region, are now accessible to home bakers through Leader's meticulously documented recipes.

Throughout his European journey, Leader's passion for artisanal bread-making shines through. His detailed accounts of working alongside master bakers in their local environments offer readers a rare glimpse into the craft. With this book, Leader opens the doors to these backroom and basement bakeries, empowering home bakers to recreate some of Europe's most renowned and elusive loaves in their own kitchens.

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