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    The River Cottage Bread Handbook (Hardback) By (author) Daniel Stevens, Introduction by Hugh Fearnley-Whittingstall


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    DescriptionThe River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There's even an in-depth chapter on building your own backyard wood-fired oven.

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  • Deleted Review5

    Rebecca Rawson Great Book. by Rebecca Rawson

  • Best Breadmaking Book I've Bought5

    Anthea Pedley I've attempted to make bread before but never really been able to get it right (premix, bread makers, from scratch I'd tried it all).

    I got this book hoping it might shine some light on whatever it might be that I was doing wrong, the verdict? This book is amazing. It goes through with great detail about how it works, what each ingredient does, and how it all works together to make the end product.

    If you're a rookie bread maker wanting a step by step guide that will teach you the basics properly and then graduates into almost all types of bread then you want this.

    The book may need some conversions for the temperature if you work in celcius, but I had no problems with any other mesurements (as per the other review). by Anthea Pedley

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    US version5

    fleur reynolds This is the US version so the measurements are in cups and temperature in Fahrenheit so i would not buy this book if you work with kilos and celsius instead buy the UK version. by fleur reynolds

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