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Unlike most of the other reviewers to date, I'm not someone who has been to Vanessa Kimbell's sourdough school, so I can give a completely independent review. I have a lot of experience of baking sourdough, so I purchased this book in hopes that it would have something new to tell me - but unfortunately I'm somewhat disappointed.
I'm not sure who this book is aimed at. It is definitely not a beginner's book as the author assumes that you have an array of bread-making equipment already - stand mixer, lame, cloche, banneton, thermometer, and an assortment of flours including spelt, einkorn, khorasan are all essential requirements, I can't see a beginner willing to make such a high initial outlay for equipment etc. It also doesn't seem to be a book for the experienced baker - as there is just not enough detail and new ideas therein.
The USP for this book is to be able to do sourdough in less than 10 minutes. But the author seems to sacrifice all other considerations for this purpose. So one has to mix the dough in stand mixer for 1 minute (1 of the 10 counted minutes) but then leave it to stand for 20 min (minutes that aren't counted) and come back to mix again for another 1 minute (counted). This back and forth into the kitchen still keeps you house-bound, even if you're not actually doing much. I would much prefer to mix the dough for a good 6 min and then leave it for a couple of hours - than have this to-and-fro stuff. Also the time for weighing ingredients & dealing with the mountain of washing up created by the author's instructions - stand mixer bowls, flat open bowls, cloche, etc - isn't counted in her designated 10 minutes.
The real let-down though was her master recipes. I followed the instructions for the 'basic sourdough boule' but this was not easy. The main problem is that you are required to keep the dough throughout at 27 degrees. This starts off okay, as can add water to the mix at 27 degrees, but then the author gives no advice about how to maintain 27 degrees ambient temperature throughout the next 3 hours of mixing/proving. I worked out for myself that I could stand mix bowl in water at 27 for the first part of the time, but then for the last 40 minutes the dough is required to be in a banneton - which wouldn't work this way. I suspect that the author makes bread herself using a proving oven/box at 27 degrees, but perhaps doesn't mention this in the book as the cost of a proving oven is beyond the budget of the average bread maker. I did my best to follow the temperature instructions - but after the overnight rest period in the fridge the author does not give any instruction about bringing the dough back to room temperature before baking. I was puzzled by this - unsure if it was the author's oversight or if she really wanted me to put dough straight from fridge to oven. More clarity in the instructions would have been appreciated. Telling the reader to 'score the dough using a lame' only works if the reader already knows how to use a lame, scoring patterns etc. as these aren't mentioned at all.
In order to give the basic sourdough boule recipe a good test, I aimed to follow the author's instructions as closely as possible. But I became aware that the recipe proportions resulted in a dough that was far too wet and would be unlikely to hold its shape. It came out the oven as I anticipated (see photo) - it hadn't risen anywhere near enough - only 2 inches high - no good for sandwiches, etc although taste was fine. I will be going back to my usual method of baking sourdough - it may take 15 min of active work rather than 10, but it is much easier, makes far less washing up, and leads to a better and far more reliable product.
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Crimereader
The author's master recipes are tricky and lacking in detail
Recensito nel Regno Unito 🇬🇧 il 1 ottobre 2021
Crimereader
Recensito nel Regno Unito 🇬🇧 il 1 ottobre 2021
I'm not sure who this book is aimed at. It is definitely not a beginner's book as the author assumes that you have an array of bread-making equipment already - stand mixer, lame, cloche, banneton, thermometer, and an assortment of flours including spelt, einkorn, khorasan are all essential requirements, I can't see a beginner willing to make such a high initial outlay for equipment etc. It also doesn't seem to be a book for the experienced baker - as there is just not enough detail and new ideas therein.
The USP for this book is to be able to do sourdough in less than 10 minutes. But the author seems to sacrifice all other considerations for this purpose. So one has to mix the dough in stand mixer for 1 minute (1 of the 10 counted minutes) but then leave it to stand for 20 min (minutes that aren't counted) and come back to mix again for another 1 minute (counted). This back and forth into the kitchen still keeps you house-bound, even if you're not actually doing much. I would much prefer to mix the dough for a good 6 min and then leave it for a couple of hours - than have this to-and-fro stuff. Also the time for weighing ingredients & dealing with the mountain of washing up created by the author's instructions - stand mixer bowls, flat open bowls, cloche, etc - isn't counted in her designated 10 minutes.
The real let-down though was her master recipes. I followed the instructions for the 'basic sourdough boule' but this was not easy. The main problem is that you are required to keep the dough throughout at 27 degrees. This starts off okay, as can add water to the mix at 27 degrees, but then the author gives no advice about how to maintain 27 degrees ambient temperature throughout the next 3 hours of mixing/proving. I worked out for myself that I could stand mix bowl in water at 27 for the first part of the time, but then for the last 40 minutes the dough is required to be in a banneton - which wouldn't work this way. I suspect that the author makes bread herself using a proving oven/box at 27 degrees, but perhaps doesn't mention this in the book as the cost of a proving oven is beyond the budget of the average bread maker. I did my best to follow the temperature instructions - but after the overnight rest period in the fridge the author does not give any instruction about bringing the dough back to room temperature before baking. I was puzzled by this - unsure if it was the author's oversight or if she really wanted me to put dough straight from fridge to oven. More clarity in the instructions would have been appreciated. Telling the reader to 'score the dough using a lame' only works if the reader already knows how to use a lame, scoring patterns etc. as these aren't mentioned at all.
In order to give the basic sourdough boule recipe a good test, I aimed to follow the author's instructions as closely as possible. But I became aware that the recipe proportions resulted in a dough that was far too wet and would be unlikely to hold its shape. It came out the oven as I anticipated (see photo) - it hadn't risen anywhere near enough - only 2 inches high - no good for sandwiches, etc although taste was fine. I will be going back to my usual method of baking sourdough - it may take 15 min of active work rather than 10, but it is much easier, makes far less washing up, and leads to a better and far more reliable product.
Immagini presenti nella recensione
DEBORAH CHAPMAN
Love sourdough baking and short on time and inspiration this book is a must
Recensito nel Regno Unito 🇬🇧 il 9 settembre 2021
DEBORAH CHAPMAN
Recensito nel Regno Unito 🇬🇧 il 9 settembre 2021
Immagini presenti nella recensione
HL
A great addition to my book shelf
Recensito nel Regno Unito 🇬🇧 il 15 febbraio 2022
HL
Recensito nel Regno Unito 🇬🇧 il 15 febbraio 2022
I have several other sourdough books by Vanessa Kimbell but this book stands on its own. There is a lot of information, clear explanations, tips and troubleshooting. So many variables can impact your sourdough bakes, such as the temperature of your kitchen, the flour you are using, whether your starter is active enough. I still have occcasional sourdough 'fails' and this book can certainly help you understand when things go wrong - or right! - and help you improve your sourdough baking and be more consistent.
10 minute sourdough? Yes, once you understand the process, with a little preparation and planning ahead. The author explains clearly how, with lots of visuals too. There is a rhythm to baking sourdough. If you are new to sourdough then take time to read and understand the process.
Immagini presenti nella recensione
Tea&Biscuits
A simple method that really works
Recensito nel Regno Unito 🇬🇧 il 4 ottobre 2021