15 of 16 people found the following review helpful
A fun book for serious amateurs,
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This review is from: Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza (Hardcover)
I have really only started baking bread properly since our daughter bought me Paul Hollywood's '100 Great Breads' which is a great starting point. I then bought his book 'How to Bake' and that takes you further. This book is much more concerned with you understanding the chemistry of bread-making and then letting you try it. There are aspects which surprise you at first - 3 grams of yeast instead of 20, 12-14 hours fermentation instead of 4, using much less salt and using plain flour instead of strong white flour and last, but not least, baking bread in a dutch oven! I have to say that, if you persevere, you will marvel at just how fantastic bread can taste! The only downside is that you will realise just how tasteless most shop-bought bread really is, even the stuff made by nationally recognised bakers. In a world where quality has been forsaken for efficiency, this book will remind you that less is more and that patience really does bring its own, wonderful rewards.
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Initial post: 29 Jun 2014 09:36:56 BDT
R. King says:
The Dutch oven was a revelation for me. The bread is wonderful with a good crust. Less messy too.
Posted on 30 Jul 2015 21:21:14 BDT
Last edited by the author on 30 Jul 2015 21:25:15 BDT
when you say you use plain flour, is that just standard uk supermarket plain flour and not bread flour.....if so, how does it turn out, as i tried using plain one time and it was just sticky and would not hold a shape.
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