Chapter 5: Old-World Classics

A number of today's favorite artisan-style breads—from the French fougasse and baguette to the Italian flatbread trio: ciabatta, focaccia, and pizza—are in this chapter. Considering the enormous appeal of all of these, it's amazing how few ingredients they require. The secret is in the slow rising, which deepens the yeasty flavor and aroma. It's also in the details like dough consistency, shaping, and oven temperature, which yield the characteristic crackly, chewy, or crunchy-crisp texture desired.

Of course, not all European breads are of the crusty sort. For example, pain d'epice and pain aux noix (spice bread and walnut bread) and brioche are all soft-textured French breads, suitable for spreading with cream cheese or butter. And both Swedish limpa (a rye loaf with a subtle, intriguing taste) and Scottish oatmeal bread are superior toasting and snacking breads.