Amazon.it:Recensioni clienti: Living Bread: Tradition and Innovation in Artisan Bread Making (English Edition)

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Recensioni clienti

4,7 su 5 stelle
4,7 su 5
256 valutazioni globali
5 stelle
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4 stelle
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3 stelle
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Living Bread: Tradition and Innovation in Artisan Bread Making (English Edition)

Living Bread: Tradition and Innovation in Artisan Bread Making (English Edition)

daDaniel Leader
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256 valutazioni globali | 43 recensioni globali

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5,0 su 5 stelle Super
Recensito in Canada il 6 aprile 2020
Acquisto verificato
Très bien fait
Una persona l'ha trovato utile
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Nancy Schoenbrunner
5,0 su 5 stelle Make an honest good bread and develop your own style of baking
Recensito negli Stati Uniti il 12 ottobre 2019
Acquisto verificato
Forkish, Hamelman, Geissler and others have all written excellent bread baking books. So why did I buy another one? Because non of these books have all the information I was looking for in one place. I felt they were a reflection of one bakers style and that style was not exactly mine. In contrast this book shares many styles and options.
I grew up in a Bavarian bakery and literally learned how to be in touch with dough and bread. My grandfather was a traditionalist who preferentially made natural sourdough and was considered an old-fashioned weirdo who didn't' understand economics. That's true he didn't understand economics (Granny did!) however he knew what an honest bread looks and tastes like and more importantly how to bake it. And this book teaches you the same without any fuzz and gives you options compatible with your or my style.
Moving to the US I was not getting the breads I loved and started to make my own. At some point thanks to Carla Bartolucci's excellent book "Einkorn", I discovered more flavorful grains and developed my own style. I tried to learn from all the other excellent books I read. It was hard and I had to take bits and pieces from all these excellent bakers to get at least some benefit. However there wasn't everything I needed in one book. Here it is!
Living Bread shares most of the needed knowledge in a non-romantic and pragmatic manner. Knead the dough by hand to exhaustion? Really? Use a mixer, preferably a spiral mixer! The book tells you that it's ok not to be the super manual artisan. However if you want to be super manual that's o.k. too. It's a matter of style - your style. Mill your own grain because you like the flavor of fresh stone milled flour? This book tells you how and doesn't hide you will get more flavor at the cost of less rise. Don't mill your own flour, the book tells where to get the right flour. Pragmatic and real.
The author traveled around the world and shares different baking styles from different people with us. Myself coming from Germany I was delighted to see the "Complex Sourdough" section. Bring it on! 24 hours? 29 to 35.5 hours for the Vollkornbrot. That's more like it. I know that's extreme for some people so there are shorter recipes as well: 35 minutes for Panepepato.
The author introduces many different bakers and they all have different styles. This is an important point: It's their style and there is more than one way to bake a bread. This is very liberating. While there are some universal fundamentals, like using baker percentage and a metric scale many other things are up for grabs.
This truly beautiful book is teaching all of us new old tricks in a comprehensive manner. It is empowering, it allows you to develop your own style. If I had to choose a single bread baking book, this is it. It's the book I've been waiting for. Now I need to get back to my stone mill and Alpha spiral mixer!
115 persone l'hanno trovato utile
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S'morris
3,0 su 5 stelle More a biography than cookbook
Recensito negli Stati Uniti il 28 aprile 2020
Acquisto verificato
For the first time ever, I am returning a cookbook. Although interesting in spots, this was more a story of the author's baking life and people he has met along the way. Less than half of the recipes are dedicated to natural leaven/sourdough, which was a disappointment, and there were (in my mind) an inordinately high number of rye bread recipes. Also, many of the recipes contain obscure and/or expensive ingredients that would not be easily obtained by most 'everyday' bakers ('extra fancy' durum flour, 'coarsely ground stale rye bread' (not exactly something I keep on hand), 'chestnut flour', tipo 00 flour (not obscure) but with 'W value of 250-260' or 'Grana del Miracolo flour'). If you are a very experienced artisan bread baker with more time and money on your hands than I have, you might enjoy this book (which contains some unusual recipes) simply for the history and uniqueness factor. But, definitely not what I was looking for.
29 persone l'hanno trovato utile
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Vious P.
5,0 su 5 stelle Another fantastic journey with Dan Leader!!
Recensito negli Stati Uniti il 31 dicembre 2019
Acquisto verificato
I have followed Dan Leader since buying his first book, Bread Alone, back in the mid-90's. I had experienced the pleasures of "good" breads after an extended stay in Munich in the early 90's. Coming back to the US really highlighted how far we drifted from the path of our earlier generations when it came to our daily bread. Many small town, ethnic and family bakeries were closing as we opted for the convenience of one-stop shopping over the added trip for good bread. Then Dan came along with Bread Alone and showed us we could produce really "good", traditional breads in the comfort of our own homes. And this was really "good" bread. Just as important, he chronicalled his journey in the artisanal bread movement that was underway at the time along with many of the fellow bakers, farmers, millers, etc. that shared that same passion. Thanks to Dan's writing, we had the chance to know these people almost at the same personal level that he enjoyed.
With "Living Bread", we are now taken on a new journey, 25yrs later, through a more highly developed artisanal bread work with a well-seasoned captain at the helm. Dan shows us how the entire pipeline has matured and expanded but also still honoring the basic elements that are essential for "good" bread. And thanks to "Living Bread", we're meeting yet another layer of folks in this global community that are as committed and passionate as the artisans of 30-40 yrs ago. As well, we're getting an insight into the greater science and experience that these 25+yrs have provided so we can still make "good" bread at home.
Thank you Dan for the time and sacrifice to share this with all of us!! Can't wait to start baking with a new focus on hydration!! And can't wait to add Book #5 to my collection!!
12 persone l'hanno trovato utile
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D. Wilson
5,0 su 5 stelle Best book on bread ever!
Recensito negli Stati Uniti il 5 marzo 2020
Acquisto verificato
I have over 40 books on bread (and 500 on food in general). I have been a big fan of Chad Robertson's Tartine book for years, but Living Bread has quickly become my new favorite. This book will be treasured by new bakers and seasoned bakers alike. I have cooked 5 breads so far from the book and each one was fantastic.

The information is well written, very thorough, and super informative. The section on flour is one of the best I've read without being a college text on chemistry. The only flaw I have found in this book is the difficulty in finding the information about flour substitutions, as many of the flours he recommends are difficult to find. There are many recipes that I want to try before searching for the exact flour from the Puglia region of Italy. Don't get me wrong.. I'm gong to track down the flours, but in the meantime, I would like a clear and organized way to substitute. I eventually found the information in different sections of the book, but I have read the book twice now.

Perhaps more importantly with the amount of books on bread out there it is refreshing to get one that has many recipes that are novel and exciting. Another great aspect of this book is the variety of types of approaches to baking bread: Yeasted , polish, sourdough, different sourdoughs (Rye, etc), and others. Another interesting aspect is the use of a variety of flours from around the world.

I highly recommend this book. You will love the information about bakers, baking, and all the world breads, which are beautifully photographed as well. If you are an adventurous baker or just passionate about learning you will love this book.
Immagine cliente
D. Wilson
5,0 su 5 stelle Best book on bread ever!
Recensito negli Stati Uniti il 5 marzo 2020
I have over 40 books on bread (and 500 on food in general). I have been a big fan of Chad Robertson's Tartine book for years, but Living Bread has quickly become my new favorite. This book will be treasured by new bakers and seasoned bakers alike. I have cooked 5 breads so far from the book and each one was fantastic.

The information is well written, very thorough, and super informative. The section on flour is one of the best I've read without being a college text on chemistry. The only flaw I have found in this book is the difficulty in finding the information about flour substitutions, as many of the flours he recommends are difficult to find. There are many recipes that I want to try before searching for the exact flour from the Puglia region of Italy. Don't get me wrong.. I'm gong to track down the flours, but in the meantime, I would like a clear and organized way to substitute. I eventually found the information in different sections of the book, but I have read the book twice now.

Perhaps more importantly with the amount of books on bread out there it is refreshing to get one that has many recipes that are novel and exciting. Another great aspect of this book is the variety of types of approaches to baking bread: Yeasted , polish, sourdough, different sourdoughs (Rye, etc), and others. Another interesting aspect is the use of a variety of flours from around the world.

I highly recommend this book. You will love the information about bakers, baking, and all the world breads, which are beautifully photographed as well. If you are an adventurous baker or just passionate about learning you will love this book.
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8 persone l'hanno trovato utile
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Julie B
5,0 su 5 stelle A Stunning Baking Journey and Travelogue
Recensito negli Stati Uniti il 7 ottobre 2019
Acquisto verificato
An amazing combination of super interesting bakers, their stories and recipes, and the science behind what makes bread so wonderful. The author and photographer not only capture the beauty of the people and landscapes in words and images but you have super interesting recipes to explore. Let the baking journey begin!

Makes a great gift for anyone who loves food.
Immagine cliente
Julie B
5,0 su 5 stelle A Stunning Baking Journey and Travelogue
Recensito negli Stati Uniti il 7 ottobre 2019
An amazing combination of super interesting bakers, their stories and recipes, and the science behind what makes bread so wonderful. The author and photographer not only capture the beauty of the people and landscapes in words and images but you have super interesting recipes to explore. Let the baking journey begin!

Makes a great gift for anyone who loves food.
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16 persone l'hanno trovato utile
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Debbi Smirnoff
5,0 su 5 stelle I Own Several Bread books and this is the best!
Recensito negli Stati Uniti il 11 febbraio 2020
Acquisto verificato
This is a beautiful book with well written, detailed recipes for making perfect bread. I am a beginner at sourdough and these directions were easy to follow and my Loaf came out delicious! What I also love is he gives you a timeline for each recipe so you know before you start how many hours it will take to finish.
Immagine cliente
Debbi Smirnoff
5,0 su 5 stelle I Own Several Bread books and this is the best!
Recensito negli Stati Uniti il 11 febbraio 2020
This is a beautiful book with well written, detailed recipes for making perfect bread. I am a beginner at sourdough and these directions were easy to follow and my Loaf came out delicious! What I also love is he gives you a timeline for each recipe so you know before you start how many hours it will take to finish.
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Immagine cliente
Immagine cliente
11 persone l'hanno trovato utile
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James Woodley
5,0 su 5 stelle OUTSTANDING!
Recensito negli Stati Uniti il 11 dicembre 2019
Acquisto verificato
I have acquired and read many books on bread as I am an enthusiastic home baker. This is my favorite! With this book you get thrown in, a vicarious trip to the best Europe has to offer. You get to meet and know wonder European bread makers and millers and farmers. The worst thing about this book is that it ends. I have savored it a little at a time and intend to go back through and read it again and practice many of the recipes. This book brings to light the difference between northern and Southern European bread cultures. If you love good bread you will love this book. Mr. Leader, thank you for this wonderful book; please put another in the oven asap!
7 persone l'hanno trovato utile
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Sandra J.
5,0 su 5 stelle Outstanding Bread Book.
Recensito negli Stati Uniti il 2 gennaio 2020
Acquisto verificato
Great book! This is the best bread book to come out since Jeffrey Hamelman’s book Bread. Mr. Leader’s writing style and treatment of his relationships with bakers and miller’s adds to the understanding that as bakers we are part of a close family of fellow travelers that goes back centuries, all passionately following a path to make the best bread that we can make today and striving to make better bread tomorrow. The formulas are laid out in an easy to follow arrangement that is easy the multiply for larger bake offs.

Thank you Mr. Leader and welcome to Maine.

MICHAEL & SANDY JUBINSKY
Stone Turtle BAKING AND COOKING SCHOOL
Lyman, Maine 04002
5 persone l'hanno trovato utile
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SidBread
5,0 su 5 stelle If your bookshelf is filled, make more room for this one.
Recensito negli Stati Uniti il 19 aprile 2022
Acquisto verificato
I like Leader. That almost sounds like a slogan.

Leader offers information both
new and old with insights and personal observations that make this book a joy to study. Even If I did not own an oven I would still consider it a value, alongside his preceding books. Once good bread, exceptional bread, enters your life, it becomes a primal need, not an indulgence.
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