“Real Bread is made without the use of processing aids or any other artificial additives.”
I was anticipating that this would be a book of how to make real bread in the traditional way. Including different recipes and style of bread making.
Once you get past the introduction and explanation of what real bread is, which is actually very interesting, the book is totally recipes. Recipes from bread officianados make up the bulk of the book and there is a lot of different types of bread to choose from. There were a number of recipes that I really liked the look of and have bookmarked. Now, I need to be clear here, I don’t cook or bake, I leave that to my husband, who excels in this area. So having read the book, I am hoping that he will be willing to try some of the recipes that I like the sound of on paper.
Of course this does mean that I cannot comment on the quality of the recipes nor their instructions, but they did look OK from a non-bakers viewpoint (naturally).
If you like trying new cooking techniques and you are willing to take the long view to get maximum flavour and benefits from your baking, this book could point you in the right direction.
I am looking forward to trying the likes of croissants and roasted pumpkin sourdough very soon.
I received an e-ARC of this novel through NetGalley in exchange for a fair and honest review. NetGalley does not allow for paid reviews.
4/5 Stars (What this means…five-stars-applied-carefully)
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.