Top positive review
7 people found this helpful
Latest edition is fabulous for non-Americans (that's most of us, btw :-) )
on 13 February 2016
I came across the 'master' recipe a little while ago online and fell in love with it, so I've just bought the book and I love that too. I have the latest edition which sensibly includes metric measurements but I suspect that others, even recent purchasers, may have been sent old stock judging from some of the reviews. I'd complain to whomever you bought it from if I were you!
What I particularly like about this book is that it gives you a wide range of types of dough to make using the no knead method which you can then adapt and play with. This is all just so easy it's difficult to understand how the 'knead and prove' method survived this long after the invention of refrigeration!
One piece of advice: The book does talk about making sure your oven is properly calibrated so that you know you're baking at the right temperature. What it doesn't cover (at least, as far as I can tell) is checking the time it takes your oven to heat up. The master recipe says to heat for 20 mins then put the dough in, knowing it won't have reach full temperature yet. However, the temperature it *will* have reached varies enormously from oven to oven. In my rather rubbish gas oven the maximum temperature hadn't even been reached by the end of the allotted baking time. So, know your oven and adjust the pre-heat time accordingly. I pre-heat for 40 minutes now, not 20.