Notes about Recipes in this book

• Parisian daily bread

  • twoyolks on June 25, 2020

    For being such a simple and fast yeast bread, this packed a lot of flavor. The crust was nice but I would've liked it a little bit crunchier. It was a good crumb but it was a little tighter than I'd prefer. I did have to bake the loaves for 25 minutes to get the crust browned enough.

• Four-hour dinner rolls

  • emiliang on January 01, 2013

    This is a fool proof dinner rolls recipe (there are also instructions for shaping the dough into baguettes).

• Old world baguette redux

  • twoyolks on April 11, 2020

    One of the best baguettes I've made. It gets a good balance between the crumb and the crust while achieving a great flavor. I've had to modify the recipe a bit to get consistent results with my sourdough starter. I do stretch-and-folds at the 30 minute and 1 hour mark during the bulk fermentation. I let the bulk fermentation go for 4 hours. Once I shape the dough, I let it rise at room temperature for 2 hours before retarding in the refrigerator.

• French country boule

  • twoyolks on April 10, 2017

    The bread has a mild flavor without much sourdough tang. The crumb was unusual in that there were large bubbles in some places but the rest of the crumb was rather tight. The dough didn't rise much but had a large amount of oven spring.

• Quintessential French sourdough

  • twoyolks on January 16, 2017

    Despite being a sourdough, this bread had very little sour flavor to it. It had a good wheat flavor without becoming bitter. The crumb was a bit tight but had some larger holes in it. The crust was chewy without being tough. The bread was good with a bit of butter on it.

• Ricotta bread

  • twoyolks on April 28, 2020

    The ricotta makes this a more enriched, soft bread but it does a good job.

• Altamura semolina sourdough

  • twoyolks on August 19, 2020

    The recipe worked really well but I just wasn't a huge fan of the semolina flavor. That said, my wife really enjoyed it.

• Flax, sesame, and sunflower rye

  • Dionysiaca on February 06, 2025

    There are two inconsistencies in this recipe. First, the volume of water is given as 300 grams, but then an instruction says to add 'the remaining 350 g of water'. If you add as much water as this, the resulting dough is much too slack. If you follow the tabular measure of 300 g, all is well and the bread is very good. Secondly, the liquid measurement is given as 22 cups - ! - clearly a misprint for 2 cups.

• Bavarian pretzels

  • mjes on August 28, 2021

    Solid recipe that produce great pretzels.

• Food52

  If you know sourdough, can successfully make a starter, and are looking to expand your sourdough horizons, Leader will take you there.

  Full review