A varied and comprehensive repertoire book begins with a broad introduction where the main ingredients of bread and basic stages of development are reviewed, with particular attention to the different body types and natural ferments mothers. Chapter bread is the most ambitious and displays a wide range of working with stepper ranging from classics such as Galician bread, baguette or peasant bread, to buns new especially healthy generation such as biological, buckwheat , Tritordeum or Kamut. The Italian dishes have a special role in the book and are the result of the author's own experience in that country. La Focaccia, ciabatta bolognese, the all'oglio panettone bread or even have a large number of pages, with step by step photos to reveal the essence that defines them. masses enriched as croissant, brioche Ensaimadas or complete the range of recipes, reaching a total of over 40 different elaborations (25 and 15 enriched breads masses). The book also has an educational section to make bread without professional equipment. Finally, the work is complemented by a series of videos that serve to gain a better idea of forming techniques, marking and cutting breads contained within its pages.