9 of 10 people found the following review helpful
The best cookery book I have ever owned.,
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This review is from: Crust: Bread to Get Your Teeth into (Hardcover)
When I got this book the first bread I immediately fancied making was the Brioche on page 132. So I set out to get the ingredients and followed the instruction laid out in this book. 20 to 24 hours later I produced the most succulent brioche I have ever eaten, it was simply amazing! The sourdough is easy to make, but I'll recommend organic ingredients to help facilitate the reproduction of the wild yeasts (avoid antibacterial surface cleaners and washing up liquids).
Although Crust is supposed to be Richard's advanced book to Dough, if you know your, self-raising flour from your wholemeal flour, and your spelt from your rye you should do fine. I have only just ordered "Dough". Why I believe that both books can used by anyone who is interested in baking, I would recommend "Crust" if you want to make bread that takes time to make, possibly over a number of days and "Dough" if you want to make bread over a few hours.
The DVD that accompanies this book is God sent especially Richard's demonstration on kneading. When he says the wetter your dough the better your bread, please believe him as my breads I have produced have been nothing short of amazing, who knows I might start my own artisan bakery soon.
Crust has introduced me to a whole new world of bread baking, moreover the breads produced from my oven do not give me the bloated effect compared to the breads I get from my local supermarkets.
My conclusion is that if you find it difficult following the instructions in this book, then other cookery books out there will be a real challenge. I simply cannot recommend this book enough.
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Initial post: 2 Jun 2013 01:43:09 BDT
nice review! i am starting my bakery/pasty 1 year course if i like it i can do second year anyway which book will i benefit more off this book or dough i am new to bread making so i want a book what is not advanced and it will tell me more details on how to make the bread
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