Australian chef Lepard pays homage to the bread belt of Europe, selecting some phenomenal, varied favorites from each country. The instructions on making and using sourdough starters as well as yeast are helpful and engaging, and I found success with every recipe I tried.
With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks 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 to the Scottish Highlands, Dan Lepard's ground-breaking methods show you how to get the most flavor 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.
About the Author
Dan Lepard is an award-winning baker and sourdough expert, who has started bread bakeries for top London chefs Fergus Henderson, Yotam Ottolenghi and Giorgio Locatelli, and continues to help home cooks and chefs master sourdough in their kitchens. He's a regular voice on BBC radio, writes for food and travel magazines around the world, has a monthly baking column in The Sydney Morning Herald, was judge on The Great Australian Bake Off, but is best known for his time as baking columnist for the Guardian newspaper for nearly a decade.
'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, honeycoloured 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.'—Nigel Slater, The Observer, -
'Dan Lepard - one of the first bakers and writers in the UK to get people interested in honing their baking skills'—Diana Henry, The Telegraph, -