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.
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'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook' Hugh Fearnley-Whittingstall PRAISE FOR THE FIRST RIVER COTTAGE HANDBOOK, MUSHROOMS: 'The best guide to gathering and eating wild mushrooms there has ever been' Independent
About the Author
As well as baking fresh bread every day in the HQ kitchens, Daniel Stevens leads the ever-popular Build and Bake courses, which equip students with the skills to build their own outdoor wood-fired oven. Daniel has been cooking and baking in professional kitchens for several years, in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the kitchen team at HQ since June 2006.
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Most Helpful Customer Reviews
163 of 166 people found the following review helpful
By D. Armson
Format:Hardcover
What a glorious book. I started to make my own bread a little over 8 months ago and had a reasonable level of success, but was always disappointed by the lost loaves that didn't quite work out. This book put an end to these problems and I can honestly say I've not had a bad loaf since.
The basic bread recipe is explained in great detail with information as to why you're doing each stage, and what is going on with the dough at each stage. This takes the mystery out of your loaf and helps you to understand if anything is going wrong, giving you a chance to correct it before its to late. One you've followed this through a couple of times then the basic recipe is given in a short version, much more like a normal recipe, making it easy to follow.
After the basics have been learnt then the skies the limit. There are plenty of other recipes to have a go at (not to mention the gorgeous focaccia bread) and a rather useful section on what to make with your bread that is a little past its best. There is even a section on how to make your own outdoor bread oven that has got me dreaming of outdoor feasts over the summer.
A simple to follow must have guide without the waffle about the "terrible state of the modern bread industry" that is often present in other books. Buy it now!
The basic bread recipe is explained in great detail with information as to why you're doing each stage, and what is going on with the dough at each stage. This takes the mystery out of your loaf and helps you to understand if anything is going wrong, giving you a chance to correct it before its to late. One you've followed this through a couple of times then the basic recipe is given in a short version, much more like a normal recipe, making it easy to follow.
After the basics have been learnt then the skies the limit. There are plenty of other recipes to have a go at (not to mention the gorgeous focaccia bread) and a rather useful section on what to make with your bread that is a little past its best. There is even a section on how to make your own outdoor bread oven that has got me dreaming of outdoor feasts over the summer.
A simple to follow must have guide without the waffle about the "terrible state of the modern bread industry" that is often present in other books. Buy it now!
63 of 65 people found the following review helpful
By Pardo
VINE™ VOICE
Format:Hardcover
This is the best book on bread I have ever come across. My bread making as improved out of sight since reading it. At a first glance this book, like the others I've seen in this series, looks too pretty to be much good. But like all the others in the series it manages to have a huge amount of substance to back up its beauty. The first 50 odd pages go through the process of bread making and the techniques involved step by step and in real detail but without being dull or pedantic. They are worth the price twice over as reading these is what has made such a massive difference to my bread - the rest is a very nice bonus. Thanks for writing such a great book. One of the highlights of what is a very, very good series.
80 of 83 people found the following review helpful
By S. Girvan
Format:Hardcover
This book is simply brilliant. The 'basic' bread recipe takes 54 pages (yes, 54!) because goes through each stage in detail, explaining why each step is important. This section alone is worth the purchase price because it contains all the basic skills you need. I thought I made pretty good bread already, but since I got this book and read through this section, my bread has got 100 times better.
He covers aspects most others don't such as how to shape the loaves and the basic ratios that almost all bread recipes are based on and has the customary (and well deserved) attack on the Chorleywood process that has all but killed 'real' bread for most people.
Dan's writing conveys his enthusiasm really well and makes you want to get stuck in straight away. He also covers the more specialist breads well (such as bagels, ciabatta) and yeast free breads (like soda bread).
Highly Recommended.
He covers aspects most others don't such as how to shape the loaves and the basic ratios that almost all bread recipes are based on and has the customary (and well deserved) attack on the Chorleywood process that has all but killed 'real' bread for most people.
Dan's writing conveys his enthusiasm really well and makes you want to get stuck in straight away. He also covers the more specialist breads well (such as bagels, ciabatta) and yeast free breads (like soda bread).
Highly Recommended.
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Most Recent Customer Reviews
5.0 out of 5 stars
bread
although have made my own bread for many years, and have lots of books, thought this one was worth getting
Published 5 days ago by Julie Bancroft Thompson
5.0 out of 5 stars
Best bread book ever
Got this book from the library first, then bought it about a month ago, so have well and truly tested it. Read more
Published 9 days ago by ViBa
4.0 out of 5 stars
Great present.
Bought for my mum as part of a birthday present. She loves it and is very pleased with it, uses it all the time.
Published 12 days ago by Unhappy customer!
5.0 out of 5 stars
Great book
Very good, explains bread how and more importantly WHY so that when you come to make bread you understand the process and how it works.
Published 12 days ago by mikmo
5.0 out of 5 stars
river cottage bread
What a super idea for a christmas present for a budding bread maker. My neice thought it would be a good idea and has made many of the bread recipes from this selection
Published 13 days ago by Stanley Goodwin
5.0 out of 5 stars
Bread book
Anything our Hugh does is fantastic, so this book on making bread will be no exception. Concise methods, simple ingredients and the results are heavenly.
Published 22 days ago by Moi
5.0 out of 5 stars
Bread: River Cottage Handbook No. 3
I choose the book, because I am a regular fan of The River Cottage on Australian T.V my only regret is that they keep showing the same series and I know there is a more upto date... Read more
Published 26 days ago by kathleen whitten
5.0 out of 5 stars
Excellent, informative and it works!
I had tried several other bread books, online blogs etc but my bread always looked dreadful and never behaved as I was told it should. Read more
Published 27 days ago by Kate100
4.0 out of 5 stars
Good
Interesting book packed full of great information, tips and techniques. A must for the breadmakers library. Read more
Published 29 days ago by C
4.0 out of 5 stars
Very complete bread book
I always put all my confidence in River Cottage. There recipes are amazing as is their philosophy on food. Read more
Published 1 month ago by Alex Schofield
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