Brot Backen In Perfektion Mit Hefe

- ISBN 978-3-95453-104-2
- 30. Auflage 2025, 192 Seiten, 187 Fotos
- Hardcover H: 27 cm B: 2 cm G: 1080 g
- Erscheinungsdatum: 21.09.2016

Gutes Brot ist die Leidenschaft von Lutz Geißler. Ursprünglich Geologe, entwickelt er als Selbstständiger in jeder freien Minute Rezepte für das Gastronomie- und Bäckerhandwerk, schreibt Backbücher, gibt Brotbackkurse und hofft auf eine Rückkehr des traditionellen Bäckerhandwerks. Lutz Geißler begann 2008 mit dem Brotbacken, eher aus einer Laune heraus, um den Kopf zu lüften. In wenigen Jahren vertiefte er sich so sehr in die Materie, dass das Brotbacken inzwischen vom Hobby zu Beruf und Berufung zugleich geworden ist. Seit 2009 veröffentlicht Lutz Geißler seine Rezepte und Backergebnisse sowie Tipps und Reportagen auf seinem Blog www.ploetzblog.de.

Baking bread to perfection with yeast

The Plötz principle! Perfect results instead of experiments – 70 classic breads – Lutz Geissler’s bread-baking sensation using a simple method

And this is exactly how you can do it yourself! The Plötz principle is a godsend for beginners and for anyone whose bread has never been as beautiful and crispy as the baker’s. Bread guru Lutz Geißler has developed special tricks and extremely precise recipes that make missing equipment – such as steam in the oven and expensive proofing cabinets, which are otherwise only found in bakeries – completely unnecessary. A standard oven and ordinary flour are all you need. Not even a kneading machine is necessary for perfect results. Using less than a gram of yeast per loaf, but with a minimum of 20 hours’ resting time, he achieves ‘docile’ doughs that can be baked to perfection at any time within a convenient two-day window. The taste and digestibility are significantly superior to those of conventional dough preparation. Over 70 classics such as baguettes, rolls, croissants, multigrain and mixed-grain breads, pizza and focaccia can thus be easily and reliably baked at home, even to the highest standards. The results not only easily rival bakery-bought bread in appearance, but are also free from any additives and unsurpassed in flavour. And with Lutz Geißler’s precise step-by-step instructions, the most beautiful crusts and coarse-pored crumb come together effortlessly.

Product details:
- ISBN 978-3-95453-104-2
- 30th edition 2025, 192 pages, 187 photos
- Hardcover H: 27 cm W: 2 cm W: 1080 g
- Publication date: 21 September 2016

Author:
Good bread is Lutz Geißler’s passion. Originally a geologist, he now works as a freelancer, spending every spare moment developing recipes for the catering and baking trades, writing baking books, running bread-baking courses and hoping for a revival of traditional baking. Lutz Geißler began baking bread in 2008, more on a whim, to clear his head. Within a few years, he had immersed himself so deeply in the subject that bread baking has since become both a hobby and a vocation. Since 2009, Lutz Geißler has been publishing his recipes and baking results, as well as tips and reports, on his blog www.ploetzblog.de.