A clear explanation of the Mother Dough and Ferment dough requirements Images of each loaf and internal images to show how loaf should be. The recipes also include croissants and Danish patisseries This book, from artisan master baker, Thierry Dumouchel, takes the home baker on a voyage of discovery, de-bunking the myth that bread making is only for accomplished cooks. With clear instructions and explanations, and simply laid out recipes with beautiful photography for each of the recipes, including step by step images for cutting and shaping the various doughs, and lots of helpful tips, nothing is left to chance so the reader can bake with confidence. Thierry imparts his wealth of knowledge and experience through this selection of recipes for breads, croissant and brioche. The book journeys from basic master doughs, with step by step photography, on to savoury and sweet recipes, each bringing traditional, full flavoured artisan creations, from the epis baguette to the fougasse provençal and, everyone s favourite, pain au chocolat, into the home cook s kitchen. As one of Thierry s youngest customers put it: Bread it s just flour, yeast and water what is difficult?