The River Cottage Bread Handbook

The River Cottage Bread Handbook

Book - 2009
Average Rating:
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First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels. The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.
Publisher: London : Bloomsbury, 2009.
ISBN: 9780747595335
Branch Call Number: 641.815 STE
Additional Contributors: Fearnley-Whittingstall, Hugh

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l
Liber_vermis
Oct 11, 2011

A bread recipe book with just the essentials in text and photographs. The author provides a helpful "troubleshooting" list to help overcome common problems. This cookbook uses metric measures and British terminology that may be unfamiliar to some Canadian readers. The book concludes with an informative chapter on how to build a clay oven.

h
hindins
Jan 13, 2011

I enjoyed using this book but found many of the bread recipes required more water than was given in the recipe - frequently half again as much. Also I had to adapt for non-instant yeast. But I now have a much better idea of the process which should make results more predictable.

2
22950009541673
Nov 17, 2010

British. Many measurements are by weight, although there are conversion charts near the back. Many recipes use non-wheat flours.

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