There is something nurturing and encouraging about baking your own bread – it’s almost a spiritual process. The feeling of warmth you get from having baked one successfully and the satisfaction of then eating it when it has cooled a bit but is still warm. This book has been compiled by the coordinator of the Real Bread Campaign and ranges from pain de campagne and baguettes to tea loaves and crumpets. The theme that unites all the recipes is slow rise: they take a bit longer but are richer in flavour, have a better texture and, in the case of sourdough, might even have health benefits. It’s full colour, hardback and the author and most of the contributors are UK-based.
Hardback, 176pp, 196 x 254 mm, 2016