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Artisan Bread
 
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Artisan Bread (Hardcover)

by Jan Hedh (Author)
5.0 out of 5 stars  See all reviews (2 customer reviews)

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Product details

  • Hardcover: 240 pages
  • Publisher: Riverhouse West Ltd (1 Jan 2007)
  • Language English
  • ISBN-10: 0955595800
  • ISBN-13: 978-0955595806
  • Product Dimensions: 28.4 x 22.6 x 2 cm
  • Average Customer Review: 5.0 out of 5 stars  See all reviews (2 customer reviews)
  • Amazon.co.uk Sales Rank: 964,859 in Books (See Bestsellers in Books)

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  • See Complete Table of Contents

Product Description

Product Description

This is a beautiful book from master baker Jan Hedh! We get to learn all about baking Italian, French, Swiss, German, English, Arabic and of course Swedish breads - this covers everything from healthy muesli bread to tasty Danish pastries. Hedh has spent several years working to develop the art of baking bread in Sweden. He is also a partner in the artisan bakery Peter's yard. He has collected recipes for the types of bread he particularly likes, mainly 'plain' breads such as loaves baked with sourdough, baguettes and ciabattas, bagels and pita bread, dinkel bread and chestnut bread, artichoke bread, bilberry bread, lemon bread and rye bread - and also English muffins, French chocolate bread and apple cake from the south of Sweden.We learn the basis for baking really good bread. What you must think about, which sorts of flour to use, how to make sourdough, how to get the bread to rise in a basket form or wrapped in a kitchen towel (instead of a baking plate) so it will be higher as well as more beautiful, how to knead the dough - for longer than you would think! - and oven times and temperatures. The book is instructive and inspiring, full of facts and breathtakingly beautiful - a book for all who love to bake.

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Customer Reviews

2 Reviews
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Average Customer Review
5.0 out of 5 stars (2 customer reviews)
 
 
 
 
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Most Helpful Customer Reviews

 
5 of 5 people found the following review helpful:
5.0 out of 5 stars You Knead It!, 18 April 2008
By H. Anne Wallace "daily bread" (Seattle, WA, USA) - See all my reviews
(REAL NAME)   
I was extremely impressed by this book. Why?

Let's start with the book design. The paper stock is excellent, the construction of the book is highly durable, the graphic layout makes the text a joy to read and the photography is plentiful and stellar.

On to the content. This is a top notch artisan baking book.

What do I mean by artisan? If you want to learn how to make flavorful bread using time tested techniques from the master bakers of the past, if you want bread with fantastic crust and crumb, if you have the patience to let your dough rise overnight in the refrigerator to maximize flavor with a minimum of effort, this is the book for you.

"Artisan Bread" has a wide range of types of bread recipes from savory to sweet. The collection is comprehensive: White Bread; Wholemeal Bread; Dark Bread; Savoury Bread; Special Bread; Scalded Bread from the South of Sweden, a unique section not found elsewhere; Brioches, Croissants and other Enriched Doughs; Sweet Doughs; Christmas; Decorative Breads; and Using Leftovers. If you are seeking an entire collection of wonderful recipes and not just a dusting of two or three great recipes amidst a bin of mediocre ones, this is your book.

This book has it all and more. There are instructions for baking in stone ovens as well as in home ovens. And there are well-written instructions on to make your own starters, including a raisin-based sourdough starter.

Jan Hedh, the baker, has created a classic book on artisan bread baking that will rise to the top of the list compared to other definitive, reputable tomes such as "Local Breads" and "Bread Alone by Daniel Leader, "The Village Baker" by Joe Oriz, "Artisan Baking" by Maggie Glezer, "The Art of Handmade Bread" by Dan Lepard, "Dough" and "Crust" by Richard Bertinet, "The Bread Baker's Apprentice" by Peter Reinhart, and the onerously complex but technically sound "Breads from La Brea Bakery" by Nancy Silverton, to name but a few.

I live in the U.S. and paid for the overseas shipping to add this book to my collection. I am overjoyed. In fact, this book may well be the best in my vast collection of bread baking cook books. I am not sure why I am the first to review it, but please trust me, this book is superb!

Kudos to the author.
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5.0 out of 5 stars Excellent book, excellent bread, 25 Jun 2009
By Kicki Frisch (UK) - See all my reviews
(REAL NAME)   
I have the swedish version of this book, and it is great. Well, written, fantastic recipes, and hedh explains how and why truly good bread turns out good - so that you can adapt according to your own abilities, preferences, equipment and supplies.

If you enjoy bread and enjoy baking, this is a must.
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