Babette's Bread: Stories, Recipes, and the Fundamental Techniques of Artisan Bread - Babette Kourelos
Babette's Bread: Stories, Recipes, and the Fundamental Techniques of Artisan Bread - Babette Kourelos
Babette KourelosĀ 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.
AĀ Globe and MailĀ Best Cookbook of the Year
"This primer on bread from Babette Frances Kourelos is for new bakers and pros alike." āTown and Country Magazine
From crusty baguettes to bubbly focaccias and robust sourdoughs,Ā Babetteās BreadĀ 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 sheād 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 Johannesburgās Maboneng Precinct, which she operated until moving to Canada in 2020.
Babetteās BreadĀ 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 rusksāBabetteās BreadĀ 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 Babetteās 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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Description
Babette KourelosĀ 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.
AĀ Globe and MailĀ Best Cookbook of the Year
"This primer on bread from Babette Frances Kourelos is for new bakers and pros alike." āTown and Country Magazine
From crusty baguettes to bubbly focaccias and robust sourdoughs,Ā Babetteās BreadĀ 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 sheād 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 Johannesburgās Maboneng Precinct, which she operated until moving to Canada in 2020.
Babetteās BreadĀ 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 rusksāBabetteās BreadĀ 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 Babetteās 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.
