The Handmade Loaf
The book that started a baking revolution
Will be published approx. on 28. January 2027
Book
Hardback
192 pages
978-1-84601-794-0 (ISBN)
Description
From award-winning baker, Dan Lepard, The Handmade Loaf is the authoritative guide to baking that every baker needs in their kitchen.
With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home.
Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavor and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.
Contents include:
- Ingredients - Mixing, shaping & baking - The natural leaven
- From water to wine - From field to mill - Seeds and grains - Abundant harvest
- Herbs, spices & fragrances - The fat of the land - The dry breads of winter - The finish
“Dan Lepard is to baking what Lewis Hamilton is to Formula One.” - Jay Rayner
“Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for ... Mr Lepard, I love you.” - Nigel Slater
“Dan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills.” - Diana Henry
With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home.
Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavor and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.
Contents include:
- Ingredients - Mixing, shaping & baking - The natural leaven
- From water to wine - From field to mill - Seeds and grains - Abundant harvest
- Herbs, spices & fragrances - The fat of the land - The dry breads of winter - The finish
“Dan Lepard is to baking what Lewis Hamilton is to Formula One.” - Jay Rayner
“Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for ... Mr Lepard, I love you.” - Nigel Slater
“Dan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills.” - Diana Henry
More details
Language
English
Place of publication
London
United Kingdom
Publishing group
Octopus Publishing Group
Product notice
Trade binding
Dimensions
Height: 259 mm
Width: 204 mm
ISBN-13
978-1-84601-794-0 (9781846017940)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Person
Dan Lepard is an award-winning baker and sourdough expert, who has started bread bakeries for top London chefs Fergus Henderson, Yotam Ottolenghi and Giorgio Locatelli, and continues to help home cooks and chefs master sourdough in their kitchens. He's a regular voice on BBC radio, writes for food and travel magazines around the world, has a monthly baking column in The Sydney Morning Herald, was judge on The Great Australian Bake Off, but is best known for his time as baking columnist for the Guardian newspaper for nearly a decade.