Brilliant Bread Hardcover – 29 Aug 2013
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"[an] excellent bread bible... Extraordinarily well-written and produced, engaging for beginners with something to offer even the seasoned pro, this is a potential long-term classic" (Tim Hayward Financial Times)
"Morton’s cheerful, geeky enthusiasm communicates itself on every page, and step-by-step pictures make learning the various techniques needed easy." (Carolyn Hart Telegraph)
About the Author
He was runner-up on Great British Bake Off 2012. He learnt to bake with his granny, growing up in the Shetland Isles. James is studying medicine at the University of Glasgow. This is his first book.
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I hadn’t baked before I bought this, I’ve now baked my way through the whole book. His explanations are so easy to understand that it clears away any fears you may have about trying baking.
The first few breads in the book don’t involve kneading, so he takes that pressure away from you and helps you nail a few great tasting breads. The breads with bits section is great for learning how to introduce different ingredients and flavours to breads. And then there’s the sourdough section, which will change your life forever! I even made croissants and panettone for my family this Christmas, which I never thought I’d be able to do.
So if you’re thinking of starting to bake and don’t know where to start, I’d highly recommend this book.
One of the best books on bread that I have; and I have a few!
Brilliant is in the title, arguably one of a few accurate titles of any publication.
But I still failed making a nice sourdough, there are so many factors- i would not fault his book.
Every loaf I have done since buying this book has tasted wonderful. Simply follow the advice and you will make brilliant bread.
There is advice about equipment, and how to do without the special bits and bobs.
There is sound advice about kneading (and also how to bake without kneading)
There is explanation about how mixing, proving etc. work and why that make bread happen.
In all this is a top notch tutorial in making bread AT HOME. If that is what you want to learn you need to have this book, no other will be required.
EDIT ... After months of bread making I can only repeat my recommendation of this book. You can get recipes anywhere, and make up your own. This book helped develop a feel and understanding of what you are doing. In practice I've spend most of my time baking the 100% wholemeal and the white bloomer... both of which taste wonderful. And the overnight prove in the fridge does exactly as promised .. it works, its easy, and it definitely improves the taste.
Probably the most useful 'cooking' book I've ever had