The Bread Book is a hands-on bread-baking masterclass from Éric Kayser, founder of Maison Kayser and author of the widely respected Larousse Book of Bread. Built for home bakers, it combines clear technique lessons with 60 artisanal recipes, moving from classic French loaves to global breads and enriched brioches. Step-by-step photography and practical timing guidance make it easy to develop confidence, whether you are learning sourdough fundamentals or experimenting with heritage grains. 

What’s Inside

• 60 bread recipes designed for home kitchens, including everyday loaves and more creative, bakery-style bakes. 

• Skill-building foundations: flour types, key ingredients, starter (levain) basics, essential equipment, and the stages of bread-making. 

• Step-by-step method photos for shaping, scoring, and more advanced processes. 

• Troubleshooting guidance to help fix common home-baking problems such as dense crumb, weak rise, or uneven crust. 

Recipe Range

The book is organised to take you from the fundamentals to a variety

Classic breads

• Baguette, boule, wholemeal, rye loaf, no-knead bread, heritage wheat loaves.

Heritage grain breads

• Spelt and seed bread, einkorn bread, buckwheat and seed bread, quinoa flour bread, rice flour & buckwheat bread, hemp bread, chestnut bread, sweet-potato flour bread, and more.

Breads of the world

• Bao buns, naan, pita, bagels, tortillas, rosemary focaccia, challah, ciabatta variations.

Stuffed and flavoured loaves

• Olive bread, cheese bread, fruit-and-nut crowns, matcha & candied orange bread, date & curry bread.

Brioches and enriched breads

• Babka, pain au lait, chocolate & banana brioche, Japanese milk bread, sweet ekmek variations.