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Bread: Baking by Hand or Bread Machine by Eric Treuille and Ursula Ferrigno

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Notes about this book

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Notes about Recipes in this book

  • German country-style rye bread (Landbrot)

    • manycookbooks on March 10, 2019

      This recipe is seriously flawed, unless I missed something. After making the starter, which, despite fresh yeast, did not become very "bubbly", the instructions follow to make the dough. Step 2 indicates that you should "mix the flours in a large bowl. Make a well in the center and add the dissolved yeast and starter" (so far, so good). After mixing, the mixture is supposed to be a "thick batter", but it's more like a heavy bowl of sludge. It did not "sponge" and get frothy! Even worse, in step 4, you are to add the "fermented batter" and "mix in the flour"! Excuse me, but didn't we already do that in step 2? The entire recipe is very poorly described and I needn't tell you about the dismal result! Not only does the dough need "proofing" correctly, but the recipe needs "proofreading"!

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Reviews about this book

  • Farmgirl Fare

    If you learn best by looking at pictures, then this is definitely the book for you...And while it's a perfect book for beginners...many experienced bakers would also enjoy it.

    Full review
  • ISBN 10 1405319968
  • ISBN 13 9781405319966
  • Published Feb 01 2007
  • Format Hardcover
  • Page Count 168
  • Language English
  • Countries United Kingdom
  • Publisher Penguin Books Ltd
  • Imprint Dorling Kindersley Publishers Ltd

Publishers Text

Turn your home into a bakery and follow 100 delicious recipes. Bake by hand or use a bread machine and enjoy delicious granary bread, fragrant focaccia, moist pumpkin loaf, Italian Panettone and more. From mixing and shaping to proving and glazing - each stage of the process is clearly explained. Problem-solving tips and advice on selecting the best ingredients support the techniques. Accessible to even the beginner, it'll turn you effortlessly into a master baker in your own home.

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