Slow Dough: Real Bread : Bakers’ Secrets For Making Amazing Long-Rise Loaves At Home

Bakers’ secrets for making amazing long-rise loaves at home.
Making bread is an ancient craft; kneading the dough to lovingly produce a loaf is a fulfilling experience. But in the modern kitchen, one important ingredient is often left out of bread making: time. The experienced bakers from the Real Bread Campaign will tell you that long and slow is far more satisfying than a quick finish. A long-proved loaf has more time to develop flavour, has a better texture and, in the case of genuine sourdough, might actually have health benefits. In <em>Slow Dough: Real Bread</em> learn secrets from the experts to make a huge array of slow-rise breads at home.
Whether you want to make a Fig and Fennel Sourdough, a Fougasse flatbread or a Christmas Bread, in these recipes you’ll learn how to make different starters for different breads, as well as the fundamental processes: fermenting, kneading, first proof, last rising, and baking. In a world of mass-production and redundant additives (bread being among the worst offenders), this book, about real craftsmanship, is like a breath of fresh air.
Chris Young is Campaign Co-ordinator for The Real Bread Campaign, a charity project with a mission to promote additive-free bread. In addition to compiling this book, Chris edits the quarterly magazine <em>True Loaf</em>, and wrote <em>Knead to Know</em>, the campaign’s first book. His work has appeared in publications including <em>Spear’s Magazine</em>, <em>The Real Food Cookbook</em> and the London ethical food magazine, <em>The Jellied Eel</em>, which he also edits.