Bloomsbury presents Bread by Daniel Stevens, read by Mark Meadows and Hugh Fearnley-Whittingstall.
Bread features a host of recipes for all levels of bread-makers, including simple one-flour recipes like soda bread and no-yeast loaves that can be mixed, kneaded and baked in no time at all.
First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), 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 sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels.
The handbook is completed by instructions for building your own bread oven.
