4 of 6 people found the following review helpful
If you only buy one book this is it!!,
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This review is from: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
If you are serious about baking artisan bread then this is the best I have seen. American, by someone whose approach you immediately respect and who has already been a success in a completely different sphere. None of those stupid, stupid cup measures that Americans are so fond of and which for me is a complete no no. The author recommends a Dutch oven for his baking and those who have used La Cloche will know why as this for me has been the best way to achieve loaves at home that look like those in the books.