5 of 5 people found the following review helpful
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This review is from: The Handmade Loaf: Contemporary Recipes for the Home Baker (Paperback)
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 kneadings. So much so that I had the book for about 2 years before I recently took the plunge, found a source of fresh yeast, and gave it a go. Unbelieveably, it works! The flavours are stunning (try the wheatgerm loaf), and the general information and background stories from bakers all over Europe are fascinating. Perhaps most of all, there is a passion and enthusiasm for his craft which leaps off the page, a bit in the style of Nigel Slater, which makes you want to go straight to the kitchen and give it a go. A 100% "must have" if you want a proper loaf rather than steam-cooked cotton wool from the supermarket.