New European Baking: 99 Recipes for Breads, Brioches and Pastries

by Laurel Kratochvila

Overview

From sweet to savory, basic breads to fancy pastry, this elegant and thoroughly modern cookbook distills centuries of European tradition and heritage into mouthwatering recipes that home bakers can create in their own kitchens.

2023 JAMES BEARD AWARD NOMINEE FOR BAKING AND DESSERTS

Just like many pandemic-driven Americans, Europeans are turning on their ovens and rediscovering their roots through baking.

This collection of nearly one hundred recipes is presented with elegant yet friendly flair by Laurel Kratochvila, an American-born, boulangerie-trained baker with her own Jewish bakery and bagel shop in Berlin. Each chapter is dedicated to a certain kind of baked product—breads, brioches and enriched doughs, viennoiseries and laminated pastries, tartes and biscuits—and includes foundational recipes and time-honored techniques for dough-shaping, fermentation, seasoning, and fillings.

Sprinkled throughout the book are profiles introducing readers to eleven other European bakers who are turning out delicious pastries and breads that reflect the cultural heritage of their home cities of Paris, Warsaw, Copenhagen, Madrid, London, and Lisbon. Recipes such as Baltic rye bread, toasted sesame challah, elderflower maritozzi, honey and fig tropézienne, lamb and fennel sausage rolls, soft pretzels, and spicy ginger caramel shortbreads combine Old World traditions with twenty-first century flavors.

Filled with luscious photography, and suitable for bakers at every level of experience, this sophisticated yet accessible guide to home baking is crammed with centuries of European history.

Product Details

ISBN-13:	9783791388397
Publisher:	Prestel Publishing
Publication date:	10/04/2022
Pages:	272
Sales rank:	717,934
Product dimensions:	7.75(w) x 10.50(h) x 1.11(d)

About the Author

Trained in France, LAUREL KRATOCHVILA is an American baker specializing in Jewish breads and pastries. Brought up in New England, she is now the owner of Fine Bagels book and bagel store in Berlin, Germany. Laurel is a food consultant practising recipe development and food styling (most recently for the hit Netflix show Unorthodox), and has given talks throughout Europe about Jewish foodways and baking history.

Table of Contents

Introduction: Everyone has to start somewhere… 6

Chapter 1 Breads 10

A Slow Rise: Working with Sourdough 12

Bread Making Ingredients 16

The Stages of Bread Making 17

Base Recipe: Daily Bread 24

Malted Oat Loaf 28

Kasha Loaf 30

Seeded Plum Buns 32

Soft Whole Wheat Bread 34

Black Seed Potato Bread 36

Bialys 38

Roasted Garlic and Lemony Labne Bialys 40

Roberta Pezzella's Pan di Ponza Wild Fennel Bread 46

Tourte de Seigle Auvergnate Rye Torte 48

Diogo Amorim's Broa de Milho Portuguese Corn Torte 54

Neapolitan-Style Pizza 56

Focaccia 58

Fougasse 60

Xavier Netry's Pain Café Caramélisé Caramelized Coffee Bread 66

Soft Salzburg Bretzeln 68

Fine Sourdough Bagels 70

Baltic Rye 72

Monika Walecka's Ratatouille Béchamel Toasts 78

Whipped Kefir Butter for Bread 80

Chapter 2 Brioches and Enriched Doughs 82

That's Rich: Working with Enriched Doughs 84

Base Recipe: Basic Brioche Dough 90

Base Recipe: Basic Challah Dough 91

Base Recipe: Basic Milk Dough 92

Brioche Nanterre 94

Berliners 96

Lille Bakery's Raspberry Sugar Berliners 102

Challah 104

Toasted Sesame and Date Challah 106

Soft Stone-Ground Butter Rolls 108

Alberto Miragoli's Maritozzi con la Panna 114

Elderflower Maritozzi 116

Shattered Sugar Rosinenbrötchen German Raisin Buns 118

George and Paula's Pao de Deus Portuguese Sweet Breads 124

Gooey Chocolate Rugelach 126

Julie Bouland's Kanelbullar Danish Cinnamon Buns 132

Twice-Baked Almond Pain Perdu 134

Brioche Bread Pudding 136

Poppy and Sweet Cheese Kolácky 138

Spiced Plum Kolácky 140

Jagodzianki Polish Blueberry Buns 142

Florian Domberger's Zuckerkuchen German Sugar Cake 148

Honey and Fig Tropézienne 150

Semla 152

Chapter 3 Laminated Pastries and Viennoiseries 154

Layers and Layers: Working with Laminated Pastry 156

Base Recipe: Basic Laminated Dough Pâte Feuilletée Levée 160

Base Recipe: Basic Laminated Challah 162

Base Recipe: Rough Puff - Pâte Feuilletée 164

Base Recipe: Dairy Dough 164

Croissants 166

Challah Croissants 168

Hazelnut Chocolatines 170

Marzipan Poppy Snails 172

Boureka Croissants 174

Quince and Melty Cheese Danishes 176

Asparagus Manchego Twists 178

Baklava Danishes 180

Lemon Meringue Danishes 182

Franzbrötchen 184

Kouign Amann 186

Chaussons aux Pommes French Apple Turnovers 188

Roasted Apricot Turnovers 190

Heymische Rugelekh Homestyle Rugelach 192

Caramelized Cabbage Braid 194

e5 Bakehouse's Spelt Fruit Galettes 200

Lamb and Fennel Sausage Rolls 202

Wild Mushroom and Parsley Slab Tarte 204

Potato, Thyme, and Gruyere Hand Pies 206

Tiny Tatins with Tarragon 208

Chapter 4 Tartes and Biscuits 210

I Walk the Line: Working with Shortcrust Pastry 212

Base Recipe: Basic Tarte Dough Pâte Sablée 216

Base Recipe: Chocolate Tarte Dough 217

Base Recipe; Pasta Frolla Dough 218

Base Recipe: Chocolate Pasta Frolla Dough 219

Tahini Tarte au Chocolat 220

Pistachio Cloud Tarte 222

Tart Berry Frangipane Tarte 224

Rhubarb Meringue Tarte 226

Salted Caramel Mousse Tarte 228

Sablés, Plain and Fancy 230

Espresso Espresso Biscuits 232

Spicy Ginger Caramel Shortbread 234

Rye Speculoos 236

Parisian Flan 238

Halva Flan 240

Crostata Ricotta e Visciole Ricotta and Sour Cherry Pie 242

Raspberry Oat Slice 244

Strawberry Cream Rounds 246

Pink Grapefruit Curd Linzers 248

Mandelbroyt 250

Franck Perrault's Pâte aux Prunes 256

Chapter 5 Jams, Fillings, Toppings, and Creams 258

Jam 260

Pastry Cream 262

Povidla Plum Butter 263

Lemon Curd 263

Quince Paste 264

Caramel 264

Poppy Seed Filling 265

Sweet Cheese Filling 265

Marzipan 266

Simple Syrup 266

Streusel 266

Italian Meringue 267

Almond Cream and Frangipane 267

The Bakers & Bakeries

Roberta Pezzella PezZ de Pane Frosinone, Italy 42

Diogo Amorim Gleba Lisbon, Portugal 50

Xavier Netry Boulangerie Utopie Paris, France 62

Monika Walecka Cala w Maca, Warsaw Poland 74

Zara Boréas & Mia Boland Lille Bakery Copenhagen, Denmark 98

Alberto Miragoli Ciento Treinta Grados Madrid, Spain 110

Paula Gouveia & George Andreadis Bekarei Berlin, Germany 120

Julie Bouland La Boulangerie du Haut Châtillon-en-Diois, France 128

Florian Domberger Domberger Brot-Werk Berlin, Germany 144

Ben McKinnon & Eyal Schwartz e5 Bakehouse London, England 196

Franck Perrault La Cabane à Pain Saint-Aubin-de-Luigné, France 252

Index 268

Acknowledgements 272

What People are Saying About This

From the Publisher

“I opened New European Baking expecting a collection of great recipes, but after reading it I came away with so much more. This book is a mediation on passion, soul, and terroir, as told through the stories of the artisans and friends who've inspired Laurel in her own creative journey. Buy it for the meticulous, step-by-step sourdough instructions, craveworthy croissant tutorials, and road-trip escapism; keep it for an edible lesson in pursuing your dreams, one loaf at a time.“

— Adeena Sussman (Sababa, Cravings with Chrissy Teigen)

Editorial Reviews

I opened New European Baking expecting a collection of great recipes, but after reading it I came away with so much more. This book is a mediation on passion, soul, and terroir, as told through the stories of the artisans and friends who've inspired Laurel in her own creative journey. Buy it for the meticulous, step-by-step sourdough instructions, craveworthy croissant tutorials, and road-trip escapism; keep it for an edible lesson in pursuing your dreams, one loaf at a time.” Adeena Sussman

From the Publisher