Bread
River Cottage Handbook No.3
1st Edition
Published on 22. February 2018
256 pages
978-1-4088-9631-0 (ISBN)
Description
In the third of the River Cottage Handbook series, Daniel Stevens explains the ins and outs of baking, and inspires us to abandon ready-sliced loaves for a world of delicious breads baked at home.
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.
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.
More details
Series
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
ISBN-13
978-1-4088-9631-0 (9781408896310)
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
Other editions
Additional editions
Book
02/2009
1st Edition
Bloomsbury Publishing PLC
€24.00
Shipment within 10-20 days
Person
As well as baking fresh bread every day in the HQ kitchens, Daniel Stevens leads the ever-popular Build and Bake courses, which equip students with the skills to build their own outdoor wood-fired oven. Daniel has been cooking and baking in professional kitchens for several years, in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the kitchen team at HQ since June 2006.
Content
- Cover
- Title Page
- Notes
- Contents
- Why Bake Bread?
- Getting Started
- Bread Making Step by Step
- The Basic Bread Recipe
- Beyond the Basic Loaf
- Bread Made with Wild Yeast
- Bread Made without Yeast
- Buns, Biscuits &
- Batter Breads
- Using Leftover Bread
- Building a Clay Oven
- Useful Things
- Directory
- Conversion charts
- Index
- Acknowledgements
- eCopyright
