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Art of Handmade Bread Paperback – 1 Apr 2007

4.3 out of 5 stars 4 customer reviews

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Product details

  • Paperback: 192 pages
  • Publisher: Mitchell Beazley (1 April 2007)
  • Language: English
  • ISBN-10: 1845333128
  • ISBN-13: 978-1845333126
  • Product Dimensions: 20.3 x 1.6 x 25.4 cm
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (4 customer reviews)
  • Amazon Bestsellers Rank: 1,000,531 in Books (See Top 100 in Books)

Customer Reviews

4.3 out of 5 stars
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Top Customer Reviews

Format: Paperback Verified Purchase
This book is identical to 'the Handmade Loaf' by the same author just a different publisher. This should be made clear as I ordered both
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Format: Paperback
Art of Handmade Bread is identical with The Handmade Loaf - same author, same photos, same recipes, same commentary. I am much disappointed that customers are not made aware of that - I, too, have got both books. What is the point?
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Format: Paperback Verified Purchase
This is a beautiful book - worth buying for the photos alone. My only gripe is that this edition is geared to the American market so oven temperatures are in Fahrenheit not Centigrade. This is not a major problem, just an irritation. I did not notice and my first loaf was very toasty!
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Format: Paperback Verified Purchase
Well written with a clear style and uncluttered presentation, this book will feed the enthusiasm of the artisan baker. The instructions for making a leaven are easy to follow and accompanied by photographs so that bakers attempting this procedure for the first time know what the process looks like. More tips for malting grains and creating a barm bring these apparently difficult procedures witnin the scope of the home baker and Dan Leppard's enthusiasm for the artisan breads of countries all over the world knows no bounds. I've started up my own leaven and can't wait to try the sour 100% rye bread recipe (Swedish) and the English Barm Bread one too, whilst the Cherry, fennel and rye loaf sounds almost too good to be true. Raisin and Cinnamon Loaf for tea anyone?
P.S. My thanks to the two other reviewers who pointed out that this book is the same as "The Handmade Loaf".
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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: HASH(0x955bf294) out of 5 stars 15 reviews
36 of 36 people found the following review helpful
HASH(0x95479474) out of 5 stars Sourdough for real people 1 Mar. 2008
By plevee - Published on Amazon.com
Format: Paperback
This is actually Dan Lepard's English book, "The Handmade Loaf" converted to American measures. I own over 20 bread books and Lepard's intermittent minimal kneading method beats all other methods, hands down, for delicious, country style artisanal breads and sourdough starters.
13 of 13 people found the following review helpful
HASH(0x954794c8) out of 5 stars I love this book! 3 Mar. 2011
By kmsg - Published on Amazon.com
Format: Paperback Verified Purchase
This is a wonderful book, written in a lovely subtle tone. The recipes are tasty and pretty simple, and I have slowly been working through them starting with the sourdough ones. They have all turned out on first try exceptionally well. The book has both volume and metric measurements, concisely and conveniently listed. If you don't have a sourdough starter, there is a wonderful color photographic section showing you how to create one at home from day one to day six and then use it. The very beautiful photographs, taken by the author/baker on a tour of european locations to see and learn historic and traditional bread making skills are enough reason to own the book, imho, even if you're not a bread baker and just wanted to read and enjoy the tour. A rank beginner can use this book, and it is a great inspiration for even an experienced baker, I think. Mr. Lepard has a hugely active website, where besides all the other areas of interest and forums, there is a specific forum devoted to questions and discussion of the recipes in this book--Five years later he is still answering questions and giving helpful advice to people who have bought the book (nearly daily as far as I can tell from intermittently monitoring the site)--and he doesn't even sound bored or tired of getting those questions. In testimony of his methods, which don't require any machines at all, I threw out my King Arthur Flour starter and the wholewheat starter I have been using and followed his directions to make a new "local yeast" starter, and I have been using it in his recipes. I like the flavor and complexity of it far better than either starter I had before, and I expect it to just get better as it gets more life experience in my kitchen. Don't be thrown off because he has available in England and makes use of compressed yeast--he tells you in a sidebar how to make a substitute with dried yeast that has a similar texture--or just to convert to dried yeast. It's no big deal, but I found it fun to experiment with mixing up a sort of teensy dough of yeast to "mimic" compressed yeast. Other times I just used dried instant yeast and cut the amount to half of the dried non-instant version of yeast he recommends. He has answered all these questions of conversion of ingredients on his website, since the publication of his book in 2006--so you don't have to get stressed out because the book uses a slightly older version of this or that ingredient. I have lots of Bread books, and I use them all and often--each one has something I like, but this is one of my faves. (The other books I have are Maggie Glezer's Artisan Bread; Jim Lahey's My Bread, (probably my second most-used recipes), Rose Berenbaum's Bread Bible--which is like the old Joy of Cooking--any question you could ever have is answered and illustrated, somewhere, in it; Peter Rheinhart's Whole Grain Baking and Artisan Bread books; The KAF whole grain baking book; Elizabeth David's English Bread and Yeast Cookery; Beard on Bread, (both older but useful books to research ideas that strike me), Both of the Artisan Bread in Five Minutes a Day books, and Lisa Rayner's Wild Bread book.) I list all these books to make the point that if you love bread baking, failures, successes and inbetweens as well, each of these books has something wonderful to teach you. I wouldn't send back one, and I wouldn't offer any criticism of any of them. I have my favorites, as I have indicated, and some I love, and others I just use, but unless you can only buy one book, and it is critical that you be totally satisfied with just that one book, I don't see how you could go wrong with any book I have mentioned, except maybe Elizabeth David's book and Beard on bread--and only because they are quite "dated" and wouldn't tell you the newest and most successful--not to mention easiest-- ideas about bread baking.
8 of 8 people found the following review helpful
HASH(0x954797a4) out of 5 stars An enticing and well-done baking book--kudos to the author-photographer 24 Mar. 2010
By olderandwiser - Published on Amazon.com
Format: Paperback Verified Purchase
I think this book is so appealing on so many levels. Lepard's introductions, his photos, and his recipes are all very well done. Ironically, Lepard also was the book's photographer, due to the logistics of visiting various countries and budgetary constraints. His photos of the different places in the British Isles and Europe and his commentary were well done and very interesting. It was nice to see dough rising and baked in cooking pots--humble ingredients and implements are a mark of true home cooking. This book reminds me a bit of Colin Tudge's "Future Food," done in the 1970s, and Viana La Place's more recent "Unplugged Kitchen." Even though I am only an occasional baker now, I had to purchase this book after I had checked it out of the library. This book is properly a part of the "slow food" movement. It encourages us to take the time to bake, to live, and to enjoy life.
15 of 18 people found the following review helpful
HASH(0x9547969c) out of 5 stars Nice for sourdough beginners 19 Jun. 2008
By Eliza - Published on Amazon.com
Format: Paperback
It's a nice book for beginners who start to bake with sourdough. The recipes are rather clear, many of them are time consuming. I have started to bake bread four years ago and I liked this book very much. If you start to bake bread only with yeast it's better to buy Peter Reinhart's books. This book needs a little bit knowledge about baking and patience. Some recipes had been published with mistakes and Lepard clear them on his website.
If you are serious home baker you may need something more advanced like books by Jeffrey Hamelman or Andrew Whitley.
6 of 6 people found the following review helpful
HASH(0x95479ce4) out of 5 stars This is a great book! 17 Nov. 2008
By Robin Dunn - Published on Amazon.com
Format: Paperback
I have been baking on and off for twenty years. This book has inspired me in a way that no other has. If you want a book that doesn't call for more than basic ingredients and your own two hands and your are interested in natural leavens, this is it. It took a few attempts to get a really good result with the basic white leaven loaf (I am baking at higher altitude), but the effort is worth it. Even on my first try I had rave reviews for the flavor of my first under-volume loaf. One of the most amazing things about this baker/author is his very informative website, where he and other great bakers respond to questions about the recipes in this book and other publications.
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