Customer Review

4 of 8 people found the following review helpful
3.0 out of 5 stars Quite good, but ..., 3 May 2011
This review is from: Crust: Bread to Get Your Teeth into (Hardcover)
The good;

The video is very good as it lets you see the techniques in action.
The resulting bread you get is great.
Lots of pictures to show finished and intermediate results.

Not so good;

The recipes seem to be baking for large numbers of people (do I really need 4 loaves at a time?)
Also the instructions on P124 don't quite match the series of photos (that one is a bit pedantic, but I looked at the photo and wondered how they managed it as I usually use the photos as the main guide).

The acid test is that I haven't used this for about a year now as other books have provided better and more reliable recipes, although I will go back and use the Pain Brie recipe.
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Showing 1-3 of 3 posts in this discussion
Initial post: 30 Aug 2011 17:17:17 BDT
Last edited by the author on 30 Aug 2011 17:28:52 BDT
With respect, sir, you are wrong. The recipes are entirely accurate.

According to baker's percentages 20 gms of fresh yeast (2%) is used to leaven 1 kg of flour and that is if you wish to bake within a couple of hours of the initial mix. The ferment you cite consists of 350 gms of flour. From the aforementioned you can see that 7 gms of fresh yeast (20 x 350/1000) would be sufficient for 350 gms of flour had you wanted a dough quickly.

The fermentation time in this recipe is 17-24 hrs. Since the yeast will actively divide and multiply during this prolonged rise the initial amount needs to be even less than 7 gms. A rough rule of thumb is to divide this amount by half for every four hours of fermentation. The amount given (2gms, 0.5%) is entirely adequate (and conventional) for a prolonged fermentation. The recipe is therefore accurate.

The batch sizes are for more than one loaf as dough behaves better when made in larger quantities. Bread freezes well; alternatively it is a simple matter simply to halve the amounts should you wish.

In my opinion the instructions on p 124 perfectly match the photographs.

I would respectfully ask you to reconsider your comments about supposed inaccuracy and rework your review to give the 5 stars you mention at the end.

Thank you.

Posted on 18 Nov 2012 12:13:35 GMT
B. Montford says:
As A P Weatherall says the 2g yeast quantity for the ferment is quite correct. Don't worry - this amount of yeast will produce a lovely, well flavoured dough if you let it do it's work for 18-24 hours. The longer the ferment the less yeast you need and the better flavoured the bread will be.

After about an hour I put my ferment in the fridge and leave it there until I am ready to make the bread. Let it warm up for an hour before mixing. True you have to plan ahead to do this put it's hardly any work for the baker. Work backwards from a time you want to mix the dough so that you can mix the ferment and give it at least 18hrs to develop. You will have a lovely bubbly mixture which will make fantastic bread.

Posted on 19 Sep 2013 20:52:13 BDT
Interesting to see how this review has been rewritten with deletion of the accusation of "errors" in the quantity of yeast recommended for the overnight ferment! The reviewer felt he would correct the author (a professional artisan baker of some standing) and use 20gms of yeast rather than 2gms.
Shame he didn't act on his final statement of awarding 5 stars (also deleted) despite being shown to be wrong.
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