	68% buy the item featured on this page: The Handmade Loaf 4.6 out of 5 stars (33)
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Customer Reviews

33 Reviews

5 star:		(26)
4 star:		(3)
3 star:		(3)
2 star:		(1)
1 star:		(0)

Average Customer Review

4.6 out of 5 stars (33 customer reviews)

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Most Helpful Customer Reviews

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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14 of 14 people found the following review helpful:

5.0 out of 5 stars The book that helped me bake great bread, 28 Nov 2006

By	Jennifer Bailey "Jen" (Sheffield, UK) - See all my reviews

I'd only baked bread a few times, and nothing really tasted that good. A poster on a website said to get The Handmade Loaf and now I can say, after working my way through some challenging recipes, that my bread is really very good. I work, have two small boys, and time isn't something I have much of at all, but now I've got the baking slotted in I just leave the dough in the refrigerator and bake when I get home. I make bread just using my jar of leaven, it rises slowly and ends up with a crisp thick crust and a gentle sourness to the crumb. The book has transformed my baking but it's not quick and easy. It's only about baking really good bread, and that's all I do now, every time I bake. An extraordinary book, beautiful and thoughtful.

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Most Recent Customer Reviews

5.0 out of 5 stars Beware same title
This book is the same as 'The Art of Handmade Bread' and this should be made clear in the listing-and isn't

Published 1 month ago by Dr. Alan Green

5.0 out of 5 stars Brilliant!
Having made my own bread for about the last 20 years, using "easy" dried yeast and the traditional 10-minute kneading, I was a bit wary about the idea of 3 separate 10-SECOND... Read more

Published 3 months ago by John Nevill

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 4 months ago by Daniel L. Young

5.0 out of 5 stars Now I know what the beer barm is.
If you are home bread maker and want to give your time and heart to your dough this book is worth buying. Read more

Published 4 months ago by Pekar

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 4 months 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 5 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 6 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 8 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 9 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 9 months ago by Isaac G. Holter

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