Just tried the Farl recipe (page 234). Compared to the classic internet recipe, it has a lot more flour AND chopped raw onions. I followed the instruction to the letter: I ended up with a raw farl, with raw onions inside. The focaccia recipe is wrong too: only 16 minutes in the oven. The amazing focaccia my mum makes has more oil (to oven fry-bake), it is baked for 20 and let it rest in the hot oven for another 20. Also without adding the brine (before the oil), you won't get the expected play in texture (soft, crisp and moist). I won't comment on the tomato sauce for the pizza :) - it is a baking book.
The book focus mostly on fresh or wild yeast, with no adjustment for other type of yeast - to get consistent results (beginners - new recipes) dry yeast is a much better option. Here most things are in grams. Well, I discovered that 300 ml of water is 296 g and 2 g of yeast are 1 tsp.
So be prepared to iron out all the problems.
I gave a 2 starts, because it has lots of interesting recipes, with inspiring pictures.
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Camomillla
Inspiring, beautiful pictures - recipes to be taken with a pinch of salt
Recensito nel Regno Unito 🇬🇧 il 7 dicembre 2019
🍊orange🍊
A wide range of recipes
Recensito nel Regno Unito 🇬🇧 il 2 marzo 2018
A wide range of recipes
Recensito nel Regno Unito 🇬🇧 il 2 marzo 2018
Determined to broaden my range of baking and to improve my technique, I'm vaguely just working through this book from the beginning. On the whole it's going well, though I would like three more bits of info:Recensito nel Regno Unito 🇬🇧 il 2 marzo 2018
• the time needed for each recipe; it's frustrating to start one to find that the bread won't be ready until the day after tomorrow
• some troubleshooting
• a link to a video showing how on earth this bowl of very very slack dough (rather like cake mix) at 100% hydration (equal weights of liquid and flour) turns into something kneadable - I've taken to using 80% of the liquid specified. Take the pizza dough, for example: luckily I have a pizza tin with a tall rim, so I could pour in the dough and let it spread out on its own.
My pictures show a failure (the dough stuck to the floured cloth) and a couple of successes (manchets and muffins); actually pretty much everything tastes good!
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Martin Everton
More than just a bread book
Recensito nel Regno Unito 🇬🇧 il 29 settembre 2017B.
Sadly a poorly executed book for multiple reasons
Recensito nel Regno Unito 🇬🇧 il 19 febbraio 2021
Dayo Oluwole
Best Cook Book Ever!
Recensito nel Regno Unito 🇬🇧 il 31 dicembre 2020
Best Cook Book Ever!
Recensito nel Regno Unito 🇬🇧 il 31 dicembre 2020
This is a MUST buy. Super simple and the results are amazing. The sourdough bread and doughnut recipes are excellent and taste so so good! I was worried that I wouldn't be able to pull them off, but the explanations and funny anecdotes put me at ease! Super clear instructions!
Recensito nel Regno Unito 🇬🇧 il 31 dicembre 2020
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