River cottage simple white loaf

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river cottage simple white loaf

The River Cottage Bread Handbook by Daniel Stevens

The River Cottage farm, established by British food personality Hugh Fearnley-Whittingstall to promote high-quality, local, and sustainable food, has inspired a television series, restaurants and classes, and a hit series of books. In this new addition to the award-winning collection, River Cottage baking instructor Daniel Stevens shares his irrepressible enthusiasm and knowledge to help you bake better bread. From familiar classics such as ciabatta and pizza dough, to new challenges like potato bread, rye loaves, tortillas, naan, croissants, doughnuts, and bagels, each easy-to-follow recipe is accompanied by full-color, step-by-step photos. There’s even an in-depth chapter on building your own backyard wood-fired oven.
File Name: river cottage simple white loaf.zip
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Published 14.09.2019

Simple White Loaf - Gill Meller

Bread with character: Hugh Fearnley-Whittingstall's recipes for sourdough

A few of you may have started reading a previous version of this post — the perils of trying to write from a phone. Not with a bread machine, not even with a dough hook on a kitchenaid, but by hand the old fashioned way. Now although I love bread…. However, I was talking to Dad the other day about how you can leave a loaf to do its first prove overnight in the fridge, and it was worth a shot! I made the River Cottage simple white loaf , and have tried it both with the overnight prove, and just baked with the normal prove in a warm place, and both turned out really well.

I decided to take things back to basics today, bread-wise. So I did some digging around for a basic white loaf recipe, and came up trumps with the River Cottage Simple White Loaf recipe. Thank you, Hugh Fearnley-Whittingstall! And not just because I really like saying your surname. And, more importantly, that I wanted to bake. For some unearthly reason.

Qty :. 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 full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses. Together we are creating a series of handbooks crammed with expert information. You can unsubscribe from newsletters at any time by clicking the unsubscribe link in any newsletter. For information on how we process your data, read our Privacy Policy.

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Combine the flour, yeast and salt in a large mixing bowl. Add the liquid, and with one hand, mix to a rough dough. Mix in the fat if you are including. If necessary, add a little more flour or liquid to make a soft, easily kneadable, sticky dough. Turn the dough out on to a work surface and clean your hands.

2 thoughts on “The River Cottage Bread Handbook by Daniel Stevens

  1. Sourdough, by contrast, is bread with immense character, with presence — bread with a point.

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