The best I can say is that a really well-shaped, tightly moulded, perfectly risen loaf has a certain look and feel about it, as if it is just bursting to be baked. It is hard to describe the perfect moment in words. For example writing on when the dough is proved enough: Dan has a certain way with words and a knack for describing certain indescribable things about the bread making process. An incredibly informative book with mouthwatering photos and anecdotes which made me smile. I did go and buy the book in the end and it turned out to be a wonderful read. Nº de ref.I recently met Daniel Stevens, the author of the River Cottage Bread Handbook who gave me a few good bread making tips and also encouraged me to buy his book (no bias there for sure! haha). This book demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes. Examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the alchemic processes, and advises on the right kit to get started. 224 pages, Colour Illustrations throughout. Num Pages: 224 pages, Colour Illustrations throughout.

The river cottage bread handbook