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DescriptionFirst, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
- Published: 16 February 2009
- Format: Hardback 224 pages
- ISBN 13: 9780747595335 ISBN 10: 074759533X
- Sales rank: 4,002
Reviews for Bread
More than just recipes.
The recipes in this book are good. Really good. The breads are great, some are fluffy and fruity while others are dense and nutty. I'm even planning to give the pizza oven a go.
However, what sets this book apart from others is its author, Daniel Stevens, who is a great communicator and teacher. He takes the mysticism out of making bread, something I always found a little daunting, and takes you through the whole process step by step and then encourages you to try on your own.
Yesterday, I made a mistake and ended up with a really sloppy dough. Thanks to Daniel I just stood back took stock of what I had and turned what should have been a spelt loaf into some wicked ciabatta. Thanks Daniel. by David Weightman