Buy this special offer River Cottage Bread Handbook and DVD and Save £15
Bread Handbook
In the third of the "River Cottage Handbook" series, our chef Dan Stevens explains the ins and outs of baking, aiming to inspire you to abandon ready-sliced loaves for a world of delicious breads baked at home.
Starting with a brief history of breads and bread culture, Dan examines the key ingredients in baking (flour, yeast, salt, water and fat), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started.
He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes 60 recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan, pancakes and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts, bagels and trenchers.
The handbook includes easy-to-understand diagrams, instructions for building your own bread oven, full-colour photographs throughout, and is completed by a directory of equipment and useful addresses. With a textured hard cover and an introduction by Hugh, "Bread" will join "Mushrooms" (Handbook No.1) and "Preserves" (Handbook No.2) as indispensible household references.
Bread DVD
Join Hugh Fearnley-Whittingstall and the River Cottage team for a personal step-by-step guide to the joys of baking homemade bread.
From a simple, fail-safe, family white loaf to the indulgent weekend delight of your own melt-in-the mouth, all butter croissants . . . and everything in between. Each recipe is designed for ease of use and maximum clarity, so even if you’re the most cautious cook you can turn yourself into a brilliant baker. And as confidence grows, so do your baking options. Try your hand at artisan baking the way it’s been done for centuries, by creating your own wild yeast ‘starter’ and using it to make sourdough. Or get stuck into an amazing parsnip and cheese loaf - a meal in itself and perfect for campfire cooking, as Hugh proves on a tree planting away day.
We also show you how to experiment with different flours, from rye to spelt and cornmeal to hemp, and Hugh and Gill cook up their favourite recipes for loaf leftovers . . . including the perfect bread sauce and a summer pudding that's too delicious to resist. So celebrate flour power, liberate yourself from ‘plastic’ sliced white and cross bread off your supermarket-shopping list forever.
Over an hour and a half of viewing, ‘River Cottage: Bread & Baking’ serves up fifteen recipes and lots of informative fun, including bonus features on how to build a bread oven and kid friendly doughnuts.
It includes a bonus feature on how to build a bread oven.
