Can I prepare this recipe using overnight fermentation? This is the question Judith Erdin is asked the most. No wonder, as who wouldn't want to enjoy fresh, homemade bread for breakfast without having to wake up too early?

In her third book, the trained baker and pastry chef shares her favorite recipes for bread and rolls, where the dough is prepared in the evening. In the morning, it only needs to be briefly shaped, allowed to rise, and then baked. Within a maximum of one and a half hours, a wonderfully aromatic and, thanks to the minimal yeast and long fermentation time, very digestible, still warm bread is ready for breakfast.

The theoretical section places special emphasis on fermentation, discussing the influence of yeast or room temperature, as well as common mistakes and their causes. Nothing stands in the way of the perfect breakfast bread.