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on 13 April 2015
This is a book for the serious breadmaker, who is keen to make traditional breads which often involve lengthy waits between stages while yeast sponges and sourdoughs work their magic.

The technical information about bread making that the start of the book are very detailed, and include a lot of detail missing from many other books. Descriptions of the method for each loaf are extremely well thought-through, clear and easy to follow.

If I have two minor disappointments, it is that there is little descriptive information about the origins or history of many of the traditional recipes and that - while the book as plenty of photographs - not all the recipes show you how the finished loaf will look.

This is a large format book, which is well-presented and had the nice addition of a ribbon marker tfor keep your place.

This is probably not the book for the novice bread baker, or those who expect a loaf of bread after a few hours, but will be a serious resource for readers who what to take their bread-making to the next level.
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on 26 November 2012
If you serious about bread and about producing quality and consistent products for your customers then the answer would be YES. This book is absolutely essential to any serious Baker.
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on 5 November 2012
A lot of people who bought this book have been frightened by the technical language, but there is a lot to learn and maybe more important for someone that's just started baking so you won't make to many mistakes or at least have a clue to understand what went wrong. You should know that it's a lot of sourdough recipes , but some of them can be made the day before, instead of the ten days project, and especially the biga worked out really great. The recipe for focaccia was so good and easy to make, but you should put olives, sun-dried tomatoes and herbs in the dough instead of on top and use so much that you can't take a bite without getting all the flavours. I recommend this to everyone that bakes bread.
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on 11 October 2014
perfect book, great recipes. It would be good if you have some techniques of making bread already mastered, as the book explains the techniques only in words, but there are youtube. in detail explained and mathematical formulas shown how to obtain a certain amount of bread, which postorku ingredients should be represented, etc.the price of the book is justified
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on 20 June 2016
The best "technical" and reference book about bread baking I met until now (amongst thirty books in my possession).
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on 18 October 2014
it is a professional book good recepies!
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on 17 April 2013
Lots of explanations about different techniques and ingredients, but not so easy to follow as an amateur due to complicated what it gives quantities of ingredients for each recepie
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on 28 January 2015
Wonderful reference... hasn't left my kitchen yet!!!
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on 1 February 2013
Could be 5 stars if not rounded edges. Have been using it for 2 years. No other cons than those rounded edges
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