Overview

From crusty baguettes to bubbly focaccias and robust sourdoughs, Babette's Bread is a comprehensive and unpretentious guide to bread-making, with useful advice on how to make fresh homemade bread fit into even the busiest of schedules. For Babette Kourelos, the happenstance baking of a humble cottage loaf completely changed the trajectory of her life, leading her away from a career in law to answer a different calling: bread. Before long she'd begun to fill orders from friends and neighbours. Seeking more comprehensive training, she undertook an apprenticeship with renowned French master baker Gerard Rubaud in the woods of Vermont. Bringing her newfound skills back to her native South Africa she opened a wildly successful bakery in Johannesburg's Maboneng Precinct, which she operated until moving to Canada in 2020. Babette's Bread is an accessible primer dedicated to demystifying and simplifying this nourishing staple skill. In her introductory chapter, Babette guides home bakers through each stage of the bread-making process, from sourcing quality ingredients to fermentation, shaping, baking, and storing. She then moves into chapters on straight dough breads, pre-fermented, cold fermented, sourdough, sweet and enriched, rye, whole grain, steamed, and quick breads. With her simple, unpretentious approach, Babette provides newbie and seasoned bakers everything they need to take back this affordable, soulful domestic practice. From a basic white sandwich loaf to, pizza dough, koulouri, challah, hot cross buns, stollen, beer bread, cornbread, pitas, bagels, pretzels, and buttermilk rusks--Babette's Bread takes inspiration from around the world and offers a range of mouth-watering breads to try. With more than 60 recipes, accompanied by photos of delectable loaves and sun-filled work spaces, and interspersed with anecdotes from Babette's childhood, her apprenticeship in Vermont, and the day-to-day running of her bakery, this is a complete guide to fitting bread-making into your life.

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9781771514101

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Reviews

""Learning to make bread from scratch can seem daunting to even the most adventurous home cook, but Babette finds the simplictly with expert know-how and warmth. This gem of a book deserves a place on your shelf."" --Rachel Holtzman, New York Times-bestselling cookbook coauthor Written by a talented and technically proficient baker, Babette's Bread is a wonderful reference and guide, through the basics to more challenging formulae, appealing to beginners as well as serious home bakers."" --Martin Barnett, Executive Director of The Baking Association of Canada and Principal of Seraphina's Oven baking school

"""Learning to make bread from scratch can seem daunting to even the most adventurous home cook, but Babette finds the simplictly with expert know-how and warmth. This gem of a book deserves a place on your shelf."" --Rachel Holtzman, New York Times-bestselling cookbook coauthor Written by a talented and technically proficient baker, Babette's Bread is a wonderful reference and guide, through the basics to more challenging formulae, appealing to beginners as well as serious home bakers."" --Martin Barnett, Executive Director of The Baking Association of Canada and Principal of Seraphina's Oven baking school"

Author Information

Babette Kourelos is a baker and teacher currently based in Vancouver, BC. She apprenticed under the late French Master Baker Gerard Rubaud in Vermont and ran an artisan bread bakery and baking studio in Johannesburg (South Africa) for several years before moving to Canada in 2020. She has been a guest speaker at several Women in Business events and a judge at the World Bread Awards USA. You can find her online at babettesbread.com.

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