Starred review from August 23, 2010
Containing only flour, water, yeast, and salt, bread is a simple dish that can take years to master. Daniel Stevens shortens the learning curve for would-be bakers in this informative introduction to making great bread at home. Accompanied by detailed photos of key steps in the bread-making process, Stevens patiently guides readers through the steps of crafting a toothsome loaf, explaining the qualities of various yeasts and flours, the particulars of hand-kneading, the cons of letting a stand mixer do your work for you, and tips on shaping dough into the desired shape. Once a baker has mastered Stevens's basic bread recipe, they're free to spread their floury wings and attempt Italian ciabatta, a rich French brioche, or even the intimidating croissant. Tips on storage (never in the fridge!) and leftovers (croutons, bread crumbs, Spanish migas) and a one-page troubleshooting guide guaranteed to get earmarked ensure bakers reap great rewards from their labor. Though readers may not go to the lengths of building their own clay oven (included here in detail) Stevens's accessible take on the subject is sure to inspire confidence, an appreciation for the craft, and a willingness to experiment.
June 1, 2010
For this Americanized edition, only a few changes have been made, and, as in "The River Cottage Preserves Handbook", the tone of the original has been preserved. Stevens, a chef at River Cottage, begins with recommended equipment and ingredients, then quickly moves on to detailed instructions on making bread by hand, with step-by-step photographs. Over 40 recipes follow, including sourdough from homemade starter, bagels and doughnuts, and traditional English fare such as scones, shortbread, crumpets, and oatcakes. A short chapter on what to do with leftover bread concludes the recipes. Recipes are given in weight and volume, and a warning that all temperatures are for convection ovens is repeated throughout. The final pages are somewhat less practicalStevens provides directions for making a clay oven, a challenge only the most devoted baker will likely attempt. VERDICT This slim volume is an affordable introduction to bread making, geared toward the dedicated novice. Purchase as a supplement to more comprehensive resources such as Peter Reinhart's "The Bread Baker's Apprentice" or Rose Levy Beranbaum's "The Bread Bible".Rosemarie Lewis, Miami-Dade P.L. Syst., FL
Copyright 2010 Library Journal, LLC Used with permission.