You can't beat the satisfaction of baking (and
eating) your own loaf, or the delicious aroma it creates
as it bakes min your oven. Bread making isn't a
labour-intensive process but you do need a bit of time
and some forward planning. Follow the step-by-step
instructions in the recipes and you'll soon be on your
way to a fantastic loaf. It doesn't have to be perfect –
it's homemade after all – and that's why you'll be so
proud of it. Like any type of baking, bread making can
be full of pitfalls, but if you follow the step by step
recipes then you can avoid them. It's worthwhile
investing time in understanding what makes a good loaf –
and that generally means learning by mistakes! Read
through the techniques and troubleshooting sections for
lots of tips before you get going. This book is full of
bread recipes for loaves of all shapes, to suit all
tastes, but it isn't just about the recipes: it's about
making all of your bread making even better than before.
Ruth Clemens, finalist on The Great British Bake Off has
crammed in as many tips and tricks as possible, plus
explanations of why you should do a certain something at
a specific stage – the sort of thing that's missed out
of most recipe methods. You'll then be able to apply
these techniques to all of your bread making – and
you'll be turning out delicious homemade loaves in next
to no time. The recipes are in three sections by method;
straightforward doughs in Brilliant Basics, doughs made
using a pre-ferment in Perfect Pre-ferments, and recipes
that have slightly different methods in Further
Favourites. Some of the 30 recipes include Crusty Cobb,
Ciabatta with Olive Oil, Chocolate and Hazlenut Wheel,
Teacakes, Danish Pastry and Savoury Bagels. There are
breads for every occasion, each with its own variation
to show you how things can be mixed up a little bit to
create something different. You'll learn all sorts as
you go and Ruth will be here to help you along the
way.
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