Dein bestes Brot über Nacht

"Can I also make this recipe with overnight proofing?" This is by far the question Judith Erdin is asked most often. No wonder - after all, who wouldn't want to eat fresh, home-baked bread for breakfast without having to get up too early?
In her third book, the trained baker and confectioner shares her favourite recipes for bread and rolls whose dough is prepared in the evening. In the morning, it only needs to be moulded briefly, left to rise and baked. Within a maximum of one and a half hours, a wonderfully aromatic and, thanks to the low yeast content and long proofing time, very digestible, warm bread is ready for breakfast.
In the theory section, special attention is paid to fermentation. For example, the influence of yeast or room temperature and common mistakes and their causes. So nothing stands in the way of the perfect bread for breakfast.