The Handmade Loaf: Amazon.co.uk: Dan Lepard: Books

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Product Description

Time Out, 17th October 2004
Make sure Father Christmas tucks this one in your tucker bag".

The Independent, 8th Novermber 2004
This book is as fresh and as mouth watering as a loaf straight from the oven."

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Customer Reviews

30 Reviews

5 star:		(23)
4 star:		(3)
3 star:		(3)
2 star:		(1)
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Average Customer Review

4.6 out of 5 stars (30 customer reviews)

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Most Helpful Customer Reviews

27 of 27 people found the following review helpful:

5.0 out of 5 stars Dan Lepard, the alchemist, 26 Dec 2004

By	agardenchair (Germany) - See all my reviews

What fun to browse through the book and find a carefully arranged universe of bread making using a vast array of ingredients such as whey, cucumber pickle juice, white maize, rye grains marinated in white wine, rice, lentils, etc.!

The technical introduction covering the basic ingredients such as yeast and flour, techniques like the mixing and handling of wet doughs, shaping, proofing and baking is kept short. Here you will learn that the book is aimed at the experienced home baker. A baking stone is not an absolute prerequisit. The author makes it your choice, but notes that a dough which is put on a hot baking stone will always get a better oven spring than one that is put on a cold tray and then inserted into the oven. Be prepared to adjust baking times if you are using a hot baking stone in your oven.

The chapter about naturally leavened breads give you recipes that do not require commercial yeast. These breads usually devour the whole day, and because of the hand-mixing techniques that are employed, you have to knead less but more often. It is time consuming, but rewarding.

Although the book is about recipes (and recipes never take up more than one page each in this book!), there are short essays on contemporary bread baking in numerous different countries like Russia, Italy, Ukraine, Ireland, Scotland, England, Germany, Denmark, Sweden and France. These are accompanied by very nice pictures of bread and bread-making people. All of the recipes (except maybe a handful) have at least one photo of the corresponding loaf, bun or pancake next to it. That is great.

All the breads I made are stunning and delicious. Are there 6 stars?

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52 of 53 people found the following review helpful:

4.0 out of 5 stars Raising the bar, 27 Dec 2004

By	N. Wood "Impatient" (London, UK) - See all my reviews (REAL NAME)

First off, the presentation is excellent. The book's author is a keen (ex-professional) photographer and his work definately does justice to his baking.

Little chapters from artisan bakers from around the world can be found inbetween the recipes, making this a good read, as well as an informtive resource.

The book has some fine, wholesome recipes with a strong leaning toward hearty rustic breads. Each recipe is presented in detail with the author often offering explanation far beyond the basics.

I would hesitate in purchacing this book if looking for a quick bread machine fix however. The recipies are very versatile and every attempt is made to show the reader how each can be adapted but if you're looking for a simple list of ingredients and a recipe that reads "put everything into your bread machine and wait" then there are more straightforward (though not more appetizing) bread-books available.

I would suggest that to any keen home baker wanting to push their skills up a notch or anyone who wants to know the difference between Canadian and British wheat this is an invaluable resource. It's also a great coffee table book and a fantastic culinary roadtrip.

In short, buy it... Just wait for a couple of seconds before committing to a purachace if you're looking for convenience.

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22 of 22 people found the following review helpful:

5.0 out of 5 stars Inspiring book for bakers, 20 Sep 2006

By	Augustus Thistlethwaite (Scotland) - See all my reviews

This is really one for serious amateur bakers (in the literal sense of one who loves baking). The essence of the book is sourdough baking - making bread with a wild yeast leaven instead of commercial yeast. Baking this way takes time and a little dedication (though not nearly so difficult as some food-writers would have you believe), but it repays the effort.

As well as the recipes, the book contains accounts of bakers and baking traditions across Europe, as well as photos of actual bread (it looks like it was made by a human being)and real bakers instead of the usual cosmetically perfect food photography. For Dan Lepard making and eating bread is evidently a very personal and human thing. What I'm trying to say is the book has personality.

Above all, the recipes and procedures work, and Dan Lepard makes it simple, like all the best teachers. It transformed my baking.

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Most Recent Customer Reviews

5.0 out of 5 stars Bake bread? Want to bake bread? Buy it, you need it.
A beautifully presented book that pays due homage to the varied bakers around Europe. Stuffed with authentic recipes, tips, hints and an awesome array of lovely photos (don't be... Read more

Published 8 days ago by Daniel L. Young

5.0 out of 5 stars brilliant book
this book is one of the best for aspiring bread makers. yes, some of the recipes are complicated, using leavens, others take a lot of time, but the results... Read more

Published 16 days ago by J. willans

5.0 out of 5 stars Excellent!
I bought the HML after stumbling across Dan Lepard's website at the point I was trying to find out more about home-baking. Read more

Published 2 months ago by M. Row

5.0 out of 5 stars A truely remarkable and beautiful book
I have been trying on and off to make bread for about ten years now and had got to the point where I really felt that I could make a decent enough sourdough loaf. Read more

Published 3 months ago by S. Hunter

4.0 out of 5 stars The Handmade Loaf
Dan Lepard doesw it again. This book is a lot more approachable that Baking with Passion - workable recipes for making at home

Published 4 months ago by Anne M. Sobey

5.0 out of 5 stars Inspirational!
This is a great book, and as other reviewers have said, it is clear, beautifully written, great photographs, and offers an almost fool proof method for creating a leaven. Read more

Published 5 months ago by J. Baron

3.0 out of 5 stars Great, but for who??
This is a great book with plenty of information and history regarding the art of making bread. But it is, I think, a very advanced book, for people that already have knowledge... Read more

Published 5 months ago by Isaac G. Holter

5.0 out of 5 stars An excelent manual
I bought this book mainly to read about natural leaven (sourdough) breads. I had previously bought Peter Reinhart's Wholegrain Breads: New Techniques, Extraordinary Flavor, but I... Read more

Published 5 months ago by P. J. A. Jennings

3.0 out of 5 stars Baker's porn
This book looks stunning. If you can make bread that looks half as good as those pictured herein, you have no need of this book. Read more

Published 6 months ago by Neil Annett

5.0 out of 5 stars Excellent book but not for those in a hurry
Beautifully presented and clearly explained. Every recipe I have attempted has turned out lovely: the resulting loaves have a better flavour and texture than any I have made... Read more

Published 18 months ago by Dr. J. P. Wallington

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	80% buy the item featured on this page: The Handmade Loaf 4.6 out of 5 stars (30)
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