Meyer’s Bakery. Bread and baking in Scandinavian cuisine

This practically encyclopedia of useful bread is an attempt by the author to share knowledge and experience accumulated over 30 years of baking of the house, in his bakers, in culinary courses and master classes in the famous Copenhagen Culinary School of Meyer’s Madhus. Each of the four chapters devoted to different types of dough tells about the ingredients, different methods of kneading, decoration, baking and one or more basic recipes and several of their variations are offered.
This book is suitable for those bakers who want to follow a successful proven recipe, and those who love experiments and diversity are based on those products that are at hand, and bakes to the mood. You will also find here recipes for snack baking, pizza, bread and cookies. In addition, the author will share the recipes of very popular gingerbread hearts and real English scones