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The Handmade Loaf (Mitchell Beazley Food) Hardcover


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Product Details

  • Series: Mitchell Beazley Food
  • Hardcover: 192 pages
  • Publisher: Miller/Mitchell Beazley (March 7, 2005)
  • Language: English
  • ISBN-10: 1840009667
  • ISBN-13: 978-1840009668
  • Product Dimensions: 10 x 8.3 x 1.1 inches
  • Shipping Weight: 2.1 pounds
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (12 customer reviews)
  • Amazon Best Sellers Rank: #3,576,954 in Books (See Top 100 in Books)

Editorial Reviews

Review

"As fresh and as mouth-watering as a loaf straight from the oven... the author's own step-by-step photographs are genuinely educational." Jenni Muir, The Independent Review "(Lepard's) supreme skill is his empathy with people who bake, from grandmothers using ancient ovens to cutting-edge chefs." Sheila Keating,The Times Magazine "It oozes knowledge, curiosity and love for its subject... I doubt a better book will be written on the subject for a few years to come." Tom Jaine, The Guardian --This text refers to an out of print or unavailable edition of this title.

About the Author

Dan Lepard is the most talked about baker in Britain. He has baked for some of the the country's top restaurants, including St John's, Locatelli's, The French House, Mezzo and The Fat Duck at Bray. His first book, Baking with Passion, the Baker & Spice baking book, was published in 1999.

More About the Author

Dan Lepard is an award-winning baker, food writer and photographer. His books include Baking With Passion, The Handmade Loaf (author and photographer) and, as a contributor, The Cook's Book and the Dictionnaire Universel du Pain. His other photography credits include Hawksmoor at Home and Made in Italy. Dan also writes for the BBC and Sainsbury's Magazine and his irresistible weekly column in the Guardian Weekend magazine has brought him a huge and loyal following.

Customer Reviews

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See all 12 customer reviews
I was very excited to try this as we love knackerbrod.
Elizabeth
Lepard's mininal, intermittent kneading beats them all, hands down AND makes the best bread.
plevee
This book is a great eye-opener for the home baker in the US.
Walter Knight

Most Helpful Customer Reviews

73 of 76 people found the following review helpful By plevee on May 31, 2005
Format: Hardcover
I've been baking my own bread for over 20 years & have used everything; cuisinart, kitchenaid, bread machine & keading till I drop. Lepard's mininal, intermittent kneading beats them all, hands down AND makes the best bread. Moreover, he tells you how to raise a starter that doesn't involve wasting pounds and pounds of flour or finding a vineyard with organic, unsulfured grapes. The recipes are secondary. This is a gem of a book.
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17 of 17 people found the following review helpful By Elizabeth on November 1, 2010
Format: Paperback Verified Purchase
I gave this book four stars because I can't imagine going without it, but I would also check out an updated version from the library to see if there were major changes, and buy that one instead, if he were to revise it.

About me as a baker:

I have three books with bread recipes and frequently use online bread recipes. I've been baking for about six years now and bake at least weekly, often daily. Up until I bought this book, along with Hamelman's _Bread_, I had only baked yeast breads and had never used 100% whole wheat or rye (though I had done partially whole wheat breads). I bake by hand and I have only a glass Pyrex bowl, cookie sheets, a spritzer, a whisk, and a wooden spoon at my disposal. My goal when I bought these books was to learn to cook sourdough and with a variety of different grains, as well as to increase my general skill at bread baking.

What I liked about the book:

1. His instructions on how to build a sourdough starter are invaluable and worked perfectly for me. The pictures were a wonderful tool and hard to find elsewhere. You can see what it's supposed to look like as you go. He is very descriptive and clear.

2. His choice of recipes (breads from all over Europe and parts of ex-Soviet Asia) is delightful, in my opinion. Most, but not all, of the breads are sourdoughs, which are what most hand bakers in Europe and Asia use. There are some yeast breads including the good old Quick White Loaf. Between the 100% Rye, the Mill Loaf, the Rye with Coriander loaf (that literally got my husband's eyes misted over with memories of his school days in the Soviet Union), Brown Butter Picklets, and so on, I have staple and special breads to try and enjoy for the rest of my life.

3.
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22 of 25 people found the following review helpful By S. Newton on April 30, 2009
Format: Paperback Verified Purchase
I've had this book for almost two years - this was THE book that got me into serious bread baking. Once I made my own starter following his method, and got used to the rhythm of feeding it, I never looked back.

his method of minimal kneading is well explained, the photos are gorgeous, the book is a pleasure to read.

A must-have for any person really interested in bread baking.
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9 of 10 people found the following review helpful By Ms. Tamara Piec on February 7, 2010
Format: Paperback Verified Purchase
i like this book because Dan goes a long way towards demystifying the whole breadmaking process, even saying that anyone can make bread and they dont need a special oven or a particular type of oven, that you should just get on with it.
The variety of breads in the book is fantastic too, its one that you won't tire of easily, and you will find a style of bread to go with many different foods and occassions.
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6 of 7 people found the following review helpful By Walter Knight on December 13, 2010
Format: Paperback Verified Purchase
This book is a great eye-opener for the home baker in the US.
****Please note, this is a RE-WRITE after owning this book for about 9 months.

I love this book. The author went to the trouble of tracking down all these old ways of bread making and transferring their method into "by weight" and has made it as easy as possible to replicate their methods at home.
I have had GREAT success with the author's method for creating starters.
I had particular fun making the 100% sour rye bread. The gelatinized rye flour really works well for getting it to rise. What a great flavor-sliced thin and toasted, with good Brie!

My first review was totally unfair to the author and to the book distributor in the UK. My impatience with receiving my book quickly does not reflect at all on the book itself, a wonderful collection of easily reproducible recipes. It is obvious a great deal of hard work and attention to detail was required to produce this work.

If nothing else I have made Dan's method of kneading for several seconds, then letting the dough rest / repeat / my method. I have gone from depending on my Kitchen-aide to actually just getting my hands messy and using good technique. Thanks for all the tips, Dan, that I have made into my own repertoire!
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2 of 2 people found the following review helpful By sy on October 12, 2012
Format: Paperback Verified Purchase
Dan Leperd takes us to faraway places in forgotten times to bring us a treasure trove of authentic regional recipes. We are offered a tantalizing view of (before industrialization's) simple procedures used in bread making. I mean, where else will we find a recipe for "Cucumber pickle juice rye loaf?" (p.57) Excellent book to enjoy with a cuppa while planning out what recipes you want to try first.
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