Most helpful positive review
6 of 6 people found the following review helpful
Changing the way you make bread
on 7 March 2010
I had seen this book mentioned on a gluten free blog that I follow and I must admit I bought it mainly to be able to see the recipes in the gluten free chapter.
The book contains detailed information at the start about the process of bread making and the idea behind their concept; the authors have worked out a bread dough which can be made up in bulk and kept in the fridge for up to two weeks. Every day you break off a portion of the dough, shape it, (that's the "five minutes a day" bit) and leave it to rest/come up to temperature. Bake the bread, and 30-40 minutes later you have fresh, wholesome bread.
The flavour of the resulting breads is fantastic!
I also enjoyed the detail about each of the ingredients that they use and there is a useful (for those outside the US buying the book) conversion of the measurements from American cups to metric weights and volumes.
A few of the ingredients have been a bit tricky to get hold of here in the UK but so far I have managed it.
As well as having tried many of the ordinary recipes in the book, we have also made the gluten free breads including the brioche which is heavenly!
If you are serious about your bread making, then I would recommend investing in this book.