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I've two other bread books by. Chad Robertson and ken forkish which are both great at explaining the science and practical advice. Both books work with the bakers formular which I think is great when you need to make smaller quantities. Kens book gives a great schedule so you can get your head around how to plan your baking. Back to this book, after the great reviews I thought it would be good to have a different baker give his way of doing things, very basic book in my opinion, compared to the above book. Other than some new recipes , didn't learn any more about bread making. DVD nice touch, but you can get similar from utube.
Finding the professional attitude and wording somewhat daunting. Not particularly aimed at amateur bakers, but will certainly be trying some of the simpler recipies, and, who knows, might get more confident as I go on! Also there’s the need for a spacious kitchen, which I certainly do not have…but all the same..a nice book to have, if challenging.
Clearly one needs to master the techniques from the previous book 'dough'. Recipes are good but no kidding on the workout when kneading 80% hydrated dough. Also, be careful if baking a small batch as recipes are for 1 kg of dough to be worked on at a time, which in my home kitchen didn't fit my mixer and was impossible to do by hand, in one go either.
The book is great, a bit miffed that it didnt come with the DVD as described in the item description when I purchased it though, brand new copy direct from amazon so be careful if you're buying it from them
A bit dissapointed. He used in all the recipes Yeast. :( it wasn't what I was looking for. I thought he will use the sourdough and from there develop every recipe. Someone can advise me another book? Thanks
Although well written and clearly illustrated the recipes are best suited for a family with a large fridge and freezer. A large section devoted to creating and maintaining sour dough with quite large quantities involved and frequent maintenance. Lots of suggested tools and accessories to obtain. I returned this book the day after receipt since I was pretty sure I would not make any of the bread described. I have purchased instead the earlier book "Dough" which is a little more basic with manageable quantities and fewer accessories to buy. I have not yet however tried the recipes but like the technique described. Unfortunately none of the loaves would be sandwich friendly as unsuitable shapes. Could probably adapt as necessary.