Wild Bread

• Archaic outdoor baking - by the fire, over embers, on the grill, and in the oven.
• Bake your own bread in nature; with instructions for building a simple stone oven.
• Over 120 recipes prepared with 5 basic doughs.

MORE ABOUT THE BOOK

What could be more primal and archaic than baking stick bread or savory flatbread outdoors over a fire? With just a few ingredients like flour, yeast, salt, and water, you can create a variety of wafer-thin flatbreads, rolls, and crusty breads over embers, on the grill, and, of course, conventionally in a clay or pizza oven. The book presents five basic doughs that can be varied dozens of ways, for example, with herbs, nuts, or additional ingredients like olives and cheese - totaling over 120 recipes. Even beginners can succeed, as the doughs are prepared consistently in just a few steps. They can be easily twisted, wound, or braided into many shapes in no time. Baking bread together (both big and small) is a sensory experience that is also fun around a campfire. "Wild baking" also wonderfully invites improvisation: Try baking your bread directly on the grate, threaded onto a steel wire, or on a shovel - we'll show you how! And for those who want to bake large loaves more often, a dedicated bread or pizza oven is recommended. Building instructions can be found at the end of the book. Photos: Katharina Bodenstein