Local Breads: Sourdough and Whole Grain Recipes from Europe's Best Artisan Bakers

WhenDanielLeaderopenedhisbakery,BreadAlone,twentyyearsago,hewasdeterminedtoduplicatethewhole-grainandsourdoughbreadshehadlearnedtomakeinthebakeriesofParis.Thebakerywasaninstantsuccessandhisfirstbook,"BreadAlone",broughtLeader'sbreadstohomekitchens.Inthis,hissecondbook,LeadershareshisexperiencestravellingthroughoutEuropeinsearchofthebestartisanbreads.Helearnedhowtomakenew-wavesourdoughbaguetteswithspelt,flaxseedandsoyatanorganicbakeryinAlsace;andinGenzano,outsideRome,heworkedwiththebakerswhomaketheenormouscountryloavesthathaveearnedtheIndicazioneGeograficaProtetta(IGP),agovernmentmarkreservedforthemostprizedfoodsandwines.Leader'sdetailedrecipesdescribeeverystepthatittakestoreproducetheserareloaves,whichuntilnowwereonlyavailablelocally.