Tips on storage (never in the fridge!) and leftovers (croutons, bread crumbs, Spanish migas) and a one-page troubleshooting guide guaranteed to get earmarked ensure bakers reap great rewards from their labor.
Once a baker has mastered Stevens's basic bread recipe, they're free to spread their floury wings and attempt Italian ciabatta, a rich French brioche, or even the intimidating croissant. Accompanied by detailed photos of key steps in the bread-making process, Stevens patiently guides readers through the steps of crafting a toothsome loaf, explaining the qualities of various yeasts and flours, the particulars of hand-kneading, the cons of letting a stand mixer do your work for you, and tips on shaping dough into the desired shape. Daniel Stevens shortens the learning curve for would-be bakers in this informative introduction to making great bread at home. Still not convinced? In the cookbook, he includes a recipe for roti, a flatbread you can make "from cupboard to table" in five minutes.Containing only flour, water, yeast, and salt, bread is a simple dish that can take years to master. If you think you're too busy to bake bread at home, Stevens makes a good case for biting the bullet, outlining the differences between mass-produced bread (hard to digest), bread from "real" bakeries (made in small batches by hand and baked on-site), and bread made at home (inexpensive, satisfying).
His new cookbook, The River Cottage Bread Handbook, covers everything from ciabatta to naan there's even a chapter on building your own backyard wood-fired oven. "There is nothing in the world as satisfying to eat as home-baked, handmade bread." That's what Daniel Stevens says, and he should know-as the instructor of the River Cottage farm's Build and Bake courses, he's Devon, England's yeast, batter, bun, biscuit, and loaf expert. By voting, you enter to win a free copy of the cookbook. In our series, "Win a Cookbook," we'll give you a preview of a cookbook we love, then let you vote for the recipe you most want us a reveal.
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