Bread

by Daniel Stevens

First, 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.

Genres: Cookbooks, Food

224 pages, Hardcover

First published May 3, 2008

Reviews

[Daniel Griliopoulos · Rating 5 out of 5]

Best book on baking I've ever read - not for the recipes, but for the techniques it teaches you.

[Rachel Parkes]

This book taught me how to really progress with my bread making. That was 15 years ago.