The Bread Revolution (eBook), Jordi Morera

WORLD BAKER 2017 by the International Union of Bakers and Pastry Chefs.

The author, a fifth-generation baker at the helm of L'Espiga d'Or, presents a reasoned study of the current state of bakeries and the future of the industry. This work is poised to revolutionize the sector.

“I am completely convinced that the bakery sector can be one of the leading sectors in this (r)evolution of sustainable consumption.” Baker Jordi Morera, head of L'Espiga d'Or (Vilanova i la Geltrú, Barcelona), is passionate about his work. He listens, researches, and kneads excellence. He wants to return to nature to forget the common and the ordinary. This is how he forges, as he himself explains, a whole 'wild bakery'. He expresses this in each and every one of the 256 pages of *The Bread Revolution*, a new book from Montagud Editores, a publishing house specializing in bakery since 1906. In this work, which is destined to revolutionize the sector by breaking all its paradigms, he presents an innovative and reasoned study of bread in the present and the future, without forgetting its traditional roots.

In The Bread Revolution, Morera avoids the tired summary of listing the different stages of breadmaking, while still covering each one. Instead, he establishes an excellent result as his starting point. From there, he focuses on aspects ranging from the wide variety of wheat and its behavior in breadmaking to current issues surrounding bread, such as those related to gluten or the myth that it makes you fat. Jordi also delves into processes like pre-preparation, fermentation, and baking. Furthermore, he provides a detailed explanation of other grains that, along with wheat, play an important role in modern breadmaking.

All of this, with more than a dozen varied recipes that, as an example, seek to lay the foundations for countless creations whose limit is in the imagination of the reader who, once 'soaked' in the knowledge that Morera shares, begins to knead.

“Is this a book about breadmaking? I don’t think so, at least not in the way it’s usually understood,” says Fco. Javier Antoja Giralt, the book’s director and the man who has been shaping the breadmaking content for Montagud Editores for decades. “It talks about bread, but from a completely different and new perspective. It’s a return to nature, forgetting the commonplace to rediscover the native, the ancestral, the ‘new.’”

Young baker, artisan tradition

“I didn’t introduce the value of authenticity or the obsession with quality into my bakery. I was born with it,” asserts a young Jordi Morera, who has a passion for dough in his blood. It's no coincidence that he represents the fifth generation of bakers at the helm of L'Espiga d'Or, whose first written record dates back to 1888.

Thus, in the pages of this book, Morera demonstrates how he has pushed his knowledge to the limit and made the most of the opportunities undoubtedly offered by excellent quality raw materials. However, when it comes to implementing the production processes, he always adheres with extreme rigor to the traditions he has been immersed in since birth.