The authoritative guide to baking that every baker needs in their kitchen, now revised and updated.
With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, THE HANDMADE LOAF guides you through the stress-free techniques you need to make and bake great breads at home. Made and photographed in kitchens and bakeries across Europe, from Russia through to
the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.
Dan Lepard is to baking what Lewis Hamilton is to Formula One. - The Observer
After 40 minutes in the oven my loaf emerges to a round of applause (mine). It is quite simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for. It is the loaf of my dreams, a loaf with which to celebrate not just the ending of a diet, but life itself. Mr Lepard, I love you. - The Observer
Dan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills - The Telegraph
"As fresh and as mouth-watering as a loaf straight from the oven...
Sheila Keating,The Times Magazine
from grandmothers using ancient ovens to cutting-edge chefs."
"(Lepard's) supreme skill is his empathy with people who bake,
the author's own step-by-step photographs are genuinely
"It oozes knowledge, curiosity and love for its subject... I doubt a better
Jenni Muir, The Independent Review