Slow Dough: Real Bread: Bakers’ secrets for making amazing long-rise loaves at home

Slow Dough Book Cover Slow Dough
Chris Young
September 13, 2016

Making bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by alchemy, into a loaf. But it's not all hard work. To get a truly wonderful bread, you can use a starter to do the work for you and it does wonders for the texture, flavours and aromas of the final bread. The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking. In a world of mass-production and redundant additives, bread being among the worst offenders, this book, about real craftsmanship, is like a breath of fresh air.

my Review

Do you like bread? I like bread. This book has enough bread in it to keep me entertained for a very long time. The recipes range from naan, to croissants, to rye sourdough. And they all look DELICIOUS.
Each recipe is clearly formatted and easy to read. There’s also several very thorough chapters on important information (ingredients, troubleshooting, etc). I really love the “Leftovers” section, which includes recipes that utilize those pieces of bread that would normally be trashed (stale bits, bread crumbs, etc).
I think this one would be great for anyone who loves making bread or is thinking about getting into it. I’ve only made basic breads, but none of these recipes seem scary or intimidating. I really think anyone who loves breads should look into this one.

**I received this copy via NetGalley in exchange for an honest review** Professional Reader

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