Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers by Daniel Leader and Lauren Chattman

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Notes about Recipes in this book

  • Old world baguette redux

    • twoyolks on April 11, 2020

      One of the best baguettes I've made. It gets a good balance between the crumb and the crust while achieving a great flavor. I've had to modify the recipe a bit to get consistent results with my sourdough starter. I do stretch-and-folds at the 30 minute and 1 hour mark during the bulk fermentation. I let the bulk fermentation go for 4 hours. Once I shape the dough, I let it rise at room temperature for 2 hours before retarding in the refrigerator.

  • French country boule

    • twoyolks on April 10, 2017

      The bread has a mild flavor without much sourdough tang. The crumb was unusual in that there were large bubbles in some places but the rest of the crumb was rather tight. The dough didn't rise much but had a large amount of oven spring.

  • Quintessential French sourdough

    • twoyolks on January 16, 2017

      Despite being a sourdough, this bread had very little sour flavor to it. It had a good wheat flavor without becoming bitter. The crumb was a bit tight but had some larger holes in it. The crust was chewy without being tough. The bread was good with a bit of butter on it.

  • Ricotta bread

    • twoyolks on April 28, 2020

      The ricotta makes this a more enriched, soft bread but it does a good job.

  • Altamura semolina sourdough

    • twoyolks on August 19, 2020

      The recipe worked really well but I just wasn't a huge fan of the semolina flavor. That said, my wife really enjoyed it.

  • Parisian daily bread

    • twoyolks on June 25, 2020

      For being such a simple and fast yeast bread, this packed a lot of flavor. The crust was nice but I would've liked it a little bit crunchier. It was a good crumb but it was a little tighter than I'd prefer. I did have to bake the loaves for 25 minutes to get the crust browned enough.

  • Four-hour dinner rolls

    • emiliang on January 01, 2013

      This is a fool proof dinner rolls recipe (there are also instructions for shaping the dough into baguettes).

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Reviews about this book

  • Food52

    If you know sourdough, can successfully make a starter, and are looking to expand your sourdough horizons, Leader will take you there.

    Full review
  • ISBN 10 0393050556
  • ISBN 13 9780393050554
  • Published Sep 07 2007
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher WW Norton & Co
  • Imprint WW Norton & Co

Publishers Text

2008 IACP Award Winner

When Daniel Leader opened his Catskills bakery, Bread Alone, twenty years ago, he was determined to duplicate 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, brought Leader's breads to home kitchens. In this, his second book, Leader shares his experiences traveling throughout Europe in search of the best artisan breads. He learned how to make new-wave sourdough baguettes with spelt, flaxseed, and soy at an organic bakery in Alsace; and in Genzano, outside of Rome, he worked with the bakers who make the enormous country loaves so unique that they have earned the Indicazione Geografica Protetta (IGP), a government mark reserved for the most prized foods and wines. Leader's detailed recipes describe every step that it takes to reproduce these rare loaves, which until now were available strictly locally.

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