14 of 15 people found the following review helpful
A gorgeous book,
By A Customer
This review is from: The Handmade Loaf (Hardcover)
Dan Lepard's previous book (written with Richard Whittington), was "Baking with Passion", and passion is again the appropiate word for this new book which is imbued with his infectious love of breads and breadmaking and his empathy with breadbakers wherever they may be, from farm to hotel kitchen. I enjoyed reading his previous book, but was rather daunted by the complexity of the equipment and methods. I find the new book more user friendly, particularly for someone like me who is a home baker with a modest, cramped kitchen. I am now into the second day of preparing a levain which I hope will start fermenting like crazy before being used in some experiments on his array of tempting recipes. I am also enjoying reading the country sections dispersed throughout the book, and Dan's account of his encounters with kindred spirits from Russia to Denmark and England. I'm intrigued by his method of kneading at regular intervals for only 10 or 15 seconds at a time, on an oiled rather than floured surface, and will be interested to see how this works out in practice. If pressed for time, I wonder if having a mega-knead of 10 minutes rather than several mini-kneading sessions over several hours, would still work with these recipes.
All in all, inspiring!