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Customer Review

8 of 8 people found the following review helpful
4.0 out of 5 stars Bake! Bake! Bake!, 12 July 2009
This review is from: Bread: Baking by hand or bread machine (Hardcover)
Once you try some of the recipes in this book you will defenitely feel that the you have been taking the bread you buy for granted!! You think it's so easy? Guess again!

Just baking a simple baguette can take four hours in rising, knocking back, and proving time!!!
I'm not saying you have to be a rocket scientist, it's more time consuming than difficult. This is something to try during a boring day when you have loads of time. Working with the different textures of flour, water, dough, salt, and other ingredients is quite exciting, plus I personally find working with dough quite relaxing and theraputic. It's also a good way to pass a few hours by creating something homemade, unwinding, and finding something new out about one of the most basic foods ever.

The book is quite educational when it comes to the baking process and the materials used and even gives brief descriptions about bread in various cultures, it also uncovers tiny little tricks that make the bread all that much better. Once you try a recipe twice or thrice you will get it down.

They are simple recipes, however, my first attempt at a baguette ended up in a horrible failure!! The reason being, there are some terms used by the authors which are open to individual interpretation, such as sticky paste, sticky dough, et cetera. My first failure was purely because of this problem, to me a sticky dough was obviously too sticky when compared with what the authors had in mind!

The book holds a wide array of recipes from Middle Eastern to European breads! A fantastick range really! I've already tried a few and look forward to trying even more!The book goes into great detail on techniques, necesary items, the differences in the many types of flour, and much more.

All in all a great book filled with knowledge, you wouldn't really think a book could contain so much info on a topic as simple as bread. It will change the way you look at this piece of food that has survived for centuries!

October 2010 Addition to Review:

This book come back to my attention and I am referring to it more often now, however that is only because of what I learned from another little book that has added to my knowledge of flour. Since purchasing this book, the results have been acceptable but nothing extraordinary, however after reading The Art of Pizza Making: Trade Secrets and Recipes by Dominick A. DeAngelis and understanding the difference between the commonly available types of flour and the flour used by bakeries and pizzerias, I revisited this book to retry some of my favourite recipes and my whole family was shocked at the difference the type of flour made to the results.

I am on the war path once more and trying recipes in this book I have never attempted before. My baguette has become so good that I don't buy baguettes anymore, my first attempted ciabatta loaf was fantastic as well! I think I just might try every single recipe in this book now!
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