by Chris Young
Hardcover: 176 pages
Released: Sept. 13, 2016
Source: ebook review copy from the publisher through NetGalley.
Book Description, Modified from NetGalley:
The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves. To get a truly wonderful bread, you can use a starter to do the work for you and it does wonders for the texture, flavours and aromas of the final bread.
In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads, as well as the fundamental processes (many of which you can just sit and wait for): fermenting, kneading, first proof, last rising, and baking.
Slow Dough teaches how to make a variety of pre-ferment (2 stage), long ferment (1 stage), and sourdough breads. As in, most of the recipes leave the dough to ferment overnight. This book is intended for people who have some experience making their own bread or access to someone experienced who can help ("this is what the dough feels like when..."), though the author did include the information that a beginner needs to know.
He started by talking about the Real Bread Campaign, then he defined the terms and described the techniques and ingredients used in the recipes. He described bread-making equipment you might want, though only very basic equipment and minimal ingredients are needed to start out. He also included tips from various bakers, a troubleshooting section, and ways to use leftover crumbs and stale bread.
The recipes were from many different bakers. They covered basic loaves to fruit- or cheese-filled loaves, plus buns, sweet breads, shaped breads, and more. There were gluten-free breads and no-knead breads in addition to wheat breads and kneaded loaves. The author promoted the use of organic, whole grains, though many of the recipes used some white flour. The ingredient amounts were given by weight and volume in metric and USA systems. Overall, I'd recommend this as an informative book for people interested in baking these types of breads.
If you've read this book, what do you think about it? I'd be honored if you wrote your own opinion of the book in the comments.