What do you think?
Rate this book
Slow Dough: Real Bread: Bakers' Secrets for Making Amazing Long-Rise Loaves at Home
Making bread is an ancient craft and a fulfilling experience, a skill that is learnt by touch and feel. There is nothing more satisfying than kneading, pulling, stretching, and punching the dough, using a little yeast and sugar to transform its lumpen beginnings, as if by alchemy, into a loaf. But it's not all hard work. To get a truly wonderful bread, you can use a starter to do the work for you and it does wonders for the texture, flavours, and aromas of the final bread. The Real Bread Campaign has been running since 2008, encouraging people to get baking and raising awareness of the additives that exist in most shop-bought loaves.
In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread, or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads as well as the fundamental processes (many of which you can just sit and wait for): 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.
In Slow Dough: Real Bread, learn secrets from the campaign's network of expert bakers to make a huge array of exciting slow-rise breads at home. Whether you want to make a Caraway Seed Rye Bread, a Fougasse Flatbread, or an All-Butter Brioche, in these recipes you'll learn how to make different starters for different breads as well as the fundamental processes (many of which you can just sit and wait for): 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.
176 pages, Hardcover
First published September 1, 2016
Ratings & Reviews
Friends & Following
Create a free account to discover what your friends think of this book!
Community Reviews
Displaying 1 - 30 of 35 reviews
July 25, 2023
Rating this is hard, baking bread is one of those trial and error things, where different bread recipes will work for different people, using different flour, proving loaves in different room temperatures/fridges, using different shapes loaves, different slashes, with ovens that reach different temperatures....
I have found that the only thing that can improve your loaves is to bake bread everyday and to keep trying different methods and to see what works. I have been recently using the cold fermentation process for 38 hours but this book said you have to get the loaf back to room temperature before you bake. This took a few hours and didn't seem to improve the loaf.
The only thing I can advise is to read about and try lots of different methods and see which one works for you.
I have found that the only thing that can improve your loaves is to bake bread everyday and to keep trying different methods and to see what works. I have been recently using the cold fermentation process for 38 hours but this book said you have to get the loaf back to room temperature before you bake. This took a few hours and didn't seem to improve the loaf.
The only thing I can advise is to read about and try lots of different methods and see which one works for you.
October 21, 2016
I have been baking bread for most of my life. I have made flat breads, yeast breads, quick breads, sourdoughs etc, but I had never made a slow rise bread thill this year. I love (slow rise) bread, I sound like a famous TV celebrity there don't I? What a difference in texture and taste. Chewy, firm texture with yeasty air bubbles, perfection.
This book has a wonderful collection of recipes, and hints to expand your level of bread making. There are many recipes that I have not seen before which is wonderful. There is even leftover bread recipes ! Creative, way beyond the french toast option I always go for. The sourdough recipes are all top of my list as are the croissants. I've only tried 4 recipes but plan on making almost all of them this fall /winter.
I think this book is fabulous, for beginners, and more advanced bakers. The instructions are clear and easy to follow. I plan on gifting this book to several people, and myself this holiday season. This book will sit on my favorite cookbooks shelf.
Thank you to the publishers for the advanced e copy
This book has a wonderful collection of recipes, and hints to expand your level of bread making. There are many recipes that I have not seen before which is wonderful. There is even leftover bread recipes ! Creative, way beyond the french toast option I always go for. The sourdough recipes are all top of my list as are the croissants. I've only tried 4 recipes but plan on making almost all of them this fall /winter.
I think this book is fabulous, for beginners, and more advanced bakers. The instructions are clear and easy to follow. I plan on gifting this book to several people, and myself this holiday season. This book will sit on my favorite cookbooks shelf.
Thank you to the publishers for the advanced e copy
September 15, 2016
Nourish and NetGalley provided me with an electronic copy of Slow Dough Real Bread, in exchange for an honest review.
A coordinator of the Real Bread Campaign in the UK, author Chris Young stresses how doughs without extra additives to make them rise faster have more health benefits and are better tasting. This collection of recipes from the campaign's extensive list of bakers teaches readers of any skill level how to bake delicious slow-rise breads at home. As the author lists off the benefits of the Real Bread Campaign, the book feels a bit like a debate speech, expounding the reasons to follow these methods.
With good explanations for the different types of bread, as well as a glossary of terms and techniques that may be unfamiliar to the home cook, Slow Dough Real Bread is a comprehensive look at breads from start to finish. My favorite section is titled Troubleshooting, which is actually the most valuable of the book. Common problems with bread baking are identified and explained, such as under-proofing and overbaking. Delicious recipes such as Stromboli (p. 41), a bread filled with parma ham, mozzarella, sundried tomatoes, and basil, Naan (p. 80), Cinnamon and Hazelnut Knots (p. 90), Rye Sourdough (p. 113), Crumpets (p. 144), and Panzanella (p. 157) are inspirational and so inviting with their accompanying photographs. Many of the recipes may be difficult to master, but the end results are worth the extra effort.
A coordinator of the Real Bread Campaign in the UK, author Chris Young stresses how doughs without extra additives to make them rise faster have more health benefits and are better tasting. This collection of recipes from the campaign's extensive list of bakers teaches readers of any skill level how to bake delicious slow-rise breads at home. As the author lists off the benefits of the Real Bread Campaign, the book feels a bit like a debate speech, expounding the reasons to follow these methods.
With good explanations for the different types of bread, as well as a glossary of terms and techniques that may be unfamiliar to the home cook, Slow Dough Real Bread is a comprehensive look at breads from start to finish. My favorite section is titled Troubleshooting, which is actually the most valuable of the book. Common problems with bread baking are identified and explained, such as under-proofing and overbaking. Delicious recipes such as Stromboli (p. 41), a bread filled with parma ham, mozzarella, sundried tomatoes, and basil, Naan (p. 80), Cinnamon and Hazelnut Knots (p. 90), Rye Sourdough (p. 113), Crumpets (p. 144), and Panzanella (p. 157) are inspirational and so inviting with their accompanying photographs. Many of the recipes may be difficult to master, but the end results are worth the extra effort.
December 2, 2016
I love the idea of baking your own bread and using slow rise sourdough to do it. I frequently bake bread and keep a sourdough pot on the counter. Despite that, I haven't had a chance to try any of the recipes in here yet, but it will be a cookbook I will definitely be further utilizing when I get the chance.
There's plenty of information in here about the Real Bread movement, which encourages people to bake at home and avoid preservatives, etc. This book and the Real Bread movement emphasizes that anyone can bake bread, and if you really, honestly can't, you can at least buy bread from the people that do! (But if you want to get into the bread baking revolution, this is a wonderful cookbook to start with.)
In terms of the recipes, they don't seem to be the simplest bread recipes out there. After all, bread is essentially flour, salt, and water. But this book will give you a run down of techniques, flours, other ingredients, kneading, etc., so if you don't have a lot of experience, don't be alarmed.
As an American, there are many ingredients listed that I neither see in the supermarket or are familiar with myself. (This is written for a UK population.) However, the ingredients are given in both weights and volumes, and the temperatures are also listed in C, F, and gas points. So there should be little to no conversions required for the actual baking. The only trick will be having all the ingredients on hand. And that is sole reason that has thus far prevented me from attempting any recipe: I don't keep all these ingredients on hand. So I'll be doing some searching and seeing what I can find.
There's plenty of information in here about the Real Bread movement, which encourages people to bake at home and avoid preservatives, etc. This book and the Real Bread movement emphasizes that anyone can bake bread, and if you really, honestly can't, you can at least buy bread from the people that do! (But if you want to get into the bread baking revolution, this is a wonderful cookbook to start with.)
In terms of the recipes, they don't seem to be the simplest bread recipes out there. After all, bread is essentially flour, salt, and water. But this book will give you a run down of techniques, flours, other ingredients, kneading, etc., so if you don't have a lot of experience, don't be alarmed.
As an American, there are many ingredients listed that I neither see in the supermarket or are familiar with myself. (This is written for a UK population.) However, the ingredients are given in both weights and volumes, and the temperatures are also listed in C, F, and gas points. So there should be little to no conversions required for the actual baking. The only trick will be having all the ingredients on hand. And that is sole reason that has thus far prevented me from attempting any recipe: I don't keep all these ingredients on hand. So I'll be doing some searching and seeing what I can find.
October 10, 2016
Review:
NetGalley provided a copy of the PDF in exchange for an honest review.
Slow Dough: Real Bread by Chris Young is a thorough collection of healthy slow-rise bread recipes. The book contains easy to follow recipes along with a useful glossary, clear explanation of bread making techniques, equipment required and ingredients that every pantry should have on hand. The author also provides solutions for possible stumbling blocks that a novice may experience. The fear and frustration of baking bread is virtually eliminated in this excellent reference book.
I have successfully made several recipes—brown bread, pain de Campagne, baquettes, saffron cake, rye sourdough, and apple sourdough. The author also provides leftover suggestions. And the sourdough pancakes are delightful. Looking forward to working my way through this book.
The scrumptious recipes are simply delicious. Slow Dough: Real Bread is a must have for the novice to the seasoned baker. Preparing healthy bread can be easy and fun.
NetGalley provided a copy of the PDF in exchange for an honest review.
Slow Dough: Real Bread by Chris Young is a thorough collection of healthy slow-rise bread recipes. The book contains easy to follow recipes along with a useful glossary, clear explanation of bread making techniques, equipment required and ingredients that every pantry should have on hand. The author also provides solutions for possible stumbling blocks that a novice may experience. The fear and frustration of baking bread is virtually eliminated in this excellent reference book.
I have successfully made several recipes—brown bread, pain de Campagne, baquettes, saffron cake, rye sourdough, and apple sourdough. The author also provides leftover suggestions. And the sourdough pancakes are delightful. Looking forward to working my way through this book.
The scrumptious recipes are simply delicious. Slow Dough: Real Bread is a must have for the novice to the seasoned baker. Preparing healthy bread can be easy and fun.
October 6, 2018
This book is amazing.
There are lots of explanations to understand the process, but they are simple and easy to understand. The design of the book is simple but very efficient. The recipes are very varied, from rolls to more complicated breads, sweet, savoury or plain, as well as originating from different cultures. There are so many interesting recipes you'll want to try. I also really like the fact that most recipes come with a photograph, as I prefer to know what it's meant to look like before I try something.
If you're interested in bread or baking, this book is a must-have!
Disclaimer - I received this book in a First Reads Giveway.
There are lots of explanations to understand the process, but they are simple and easy to understand. The design of the book is simple but very efficient. The recipes are very varied, from rolls to more complicated breads, sweet, savoury or plain, as well as originating from different cultures. There are so many interesting recipes you'll want to try. I also really like the fact that most recipes come with a photograph, as I prefer to know what it's meant to look like before I try something.
If you're interested in bread or baking, this book is a must-have!
Disclaimer - I received this book in a First Reads Giveway.
January 1, 2023
I am buying it
This was borrowed from the library first. So I wanted to see what this could offer me as I begin my sourdough journey. This has a lot of good information and some good recipes. Between a few good books like this and YouTube to watch certain techniques more closely I really am excited
This was borrowed from the library first. So I wanted to see what this could offer me as I begin my sourdough journey. This has a lot of good information and some good recipes. Between a few good books like this and YouTube to watch certain techniques more closely I really am excited
August 11, 2016
Love bread and want to learn how to bake beautiful slow-rise breads but scared to try? There’s this misconception that you have to have a culinary degree to bake bread, especially slow-rise breads. I have been baking bread for over ten years and am 100% self-taught. I (and my family) suffered through many failed/poor-tasting loaves of bread; I only wish I had this book to help guide me.
Slow Dough: Real Bread takes the guesswork out of creating mouth-watering artisanal bread. Chris Young shares his wealth of baking wisdom in easy-to-understand lessons. He doesn’t talk down to the reader and that’s very refreshing. He takes you step-by-step through the baking process and explains everything. This cookbook is like having your very own baking mentor.
The recipes are easy to follow and there are full-color photos for each recipe. I tried a few and my favorites include:
Cheese-Topped Chilli and Onion Boule
Milk Bread
Ciabatta
Pulla (my Finnish grandmother used to make these and they’re delicious with coffee)
Apple Village Buns
Buttermilk Rolls
The sections are wonderful and I especially enjoyed the ones that talked about sourdough, pizza, pretzels and leftovers (what to do with leftover bread).
This is a must-own cookbook for all bakers and my own copy will be displayed proudly in my kitchen.
Thank you to Nourish (S&S) and Netgalley for giving me a copy in exchange for an honest review.
My Rating: 5+ stars
This review first appeared: https://princessofthelight.wordpress....
Slow Dough: Real Bread takes the guesswork out of creating mouth-watering artisanal bread. Chris Young shares his wealth of baking wisdom in easy-to-understand lessons. He doesn’t talk down to the reader and that’s very refreshing. He takes you step-by-step through the baking process and explains everything. This cookbook is like having your very own baking mentor.
The recipes are easy to follow and there are full-color photos for each recipe. I tried a few and my favorites include:
Cheese-Topped Chilli and Onion Boule
Milk Bread
Ciabatta
Pulla (my Finnish grandmother used to make these and they’re delicious with coffee)
Apple Village Buns
Buttermilk Rolls
The sections are wonderful and I especially enjoyed the ones that talked about sourdough, pizza, pretzels and leftovers (what to do with leftover bread).
This is a must-own cookbook for all bakers and my own copy will be displayed proudly in my kitchen.
Thank you to Nourish (S&S) and Netgalley for giving me a copy in exchange for an honest review.
My Rating: 5+ stars
This review first appeared: https://princessofthelight.wordpress....
August 25, 2016
This book is a baker's dream. They try to make things that sound really hard, seem really easy. They are all about small batch homemade bread over the store bought processed type. I have to say, the bread they bake looks delish, and when I once again have a kitchen and time, I will be trying some of these recipes. And that is coming from someone who has never had real bread not turn hard as stone.
October 17, 2020
Even though the edition listed here is for the Hardcover, this is a review of the EPUB ebook ISBN: 9781848999916
Why does making good bread have to be a fight? To paraphrase a 1960s slogan: Make Bread not War.
The notion that we are taking up arms and marching together in a revolution really goes against the grain. In our quest to create the sustenance that has been made for centuries, let's retire phrases like "punch down", "knock back", and/or "slash".
Mercifully, the call to arms seems to be only really apparent in the book's introduction and there are many positive aspects throughout the rest of the book. Particularly heartening is the following note about how unnecessary it is to use plastic wrap to protect dough from drying out:
Happily, several recipes focus on raising the dough with a "sourdough culture (e.g. desem, saurteig, lievito madre, mother, chef, starter", stressing that true sourdough bread is not "yeast-free"; it is simply made without commercial yeast.
The recipe for creating a sourdough culture is refreshing, in that it is aimed at the home baker, rather than someone setting up a bakery.
Also heartening is the list of unnecessary extras for creating a sourdough culture and/or bread. How refreshing to see the electric mixer relegated into the optional but sometimes handy items.
However, this book is a little on the folksy, cute side and does seem occasionally to skirt around some things, as if to placate those who are scared of science and math
One of the strangest omissions is clear advice and explanation on how to score (or "slash" if you prefer the revolutionary term).
There is very little explanation on pages 21-22, aside from the instruction to use a "swift, clean, decisive stroke with a very sharp blade" but no further instruction about how deeply to score, at what angle, or in what direction to "control the burst". Also, in several of the recipes, the instruction says, "if you like, slash" the bread just before baking, with no indication of how the scoring will affect the finished loaf.
There are, however, a number of decent looking recipes, with clear instructions and nicely laid out ingredients lists.
One of the recipes, though, looks to be somewhat challenging: the Trub Trencher
I know where we could have gotten some trub - our previous next-door neighbour brewed his own beer. Alas, when he retired, he and his wife moved to a house in the country to keep bees.
I'm not entirely convinced that we neeeeeeed to find trub after reading the following:
As a bonus, included at the end of the book are what look to be handy tips on how to start a microbakery from home or set up a Community Supported Bakery.
The most surprising aspect of the book is that there is no index of individual recipes and techniques, nor is there a list of recipes at the beginning of each section.
Bookmarked:
Pre-ferments
• Chris Stafferton's Buckwheat and Chia [gluten-free] Bread
• Tom Baker's Stirchley Loaf
• Tony Wetherall's Orchard Loaf
Long-ferments
• Sonya Hundal's Cottage Loaf (with white, whole wheat, and rye flours)
• Remek Sanetra's Wholemeal Dark Rye and Potato Bread
• Dragan Matijevic's Dragan Bread (with prunes, walnuts, and cardamom)
• Steve Nathan's Ciabatta (75% hydration)
• Chris Young's Simit
• Chris Young's Lihapiirakka [literal translation: "meatpie"] (because it is a recipe for which there is "really no excuse. [It is] unhealthy and just plain wrong": "Utter filth".)
• Chris Young's Rowies (Butteries)
• Emma Parkin's Devon Tuffs
Sourdough
• Roger Birt's Fig and Fennel Sourdough
• Paulo Magazzini's Pane di Patate
• Ross Baxter's Multigrain Pain au Levain
• Peter Cook's Crumpets
• John Townshend's Waterloo Buns
Leftovers
• Chris Young's Breadcrumb Pakoras with Indian Green Chutney
[T]he Campaign for Real Bread that ran in Britain in the 1970s turned into the 1980s, the fight for better bread is perhaps as old as bread itself. [The Fight For Better Bread]
Why does making good bread have to be a fight? To paraphrase a 1960s slogan: Make Bread not War.
The notion that we are taking up arms and marching together in a revolution really goes against the grain. In our quest to create the sustenance that has been made for centuries, let's retire phrases like "punch down", "knock back", and/or "slash".
A gentle answer turns away wrath, but a harsh word stirs up anger. - Proverbs 15:1
Mercifully, the call to arms seems to be only really apparent in the book's introduction and there are many positive aspects throughout the rest of the book. Particularly heartening is the following note about how unnecessary it is to use plastic wrap to protect dough from drying out:
[O]ne option is simply to leave it on the work surface and cover with a large mixing bowl. Another is to put the dough into a large bowl and cover with a damp, clean dish towel, large elasticated bowl cover or shower cap. Alternatively, you can slip the bowl into a reusable plastic bag that's large enough to be sealed around it. I try to avoid anything that's single-use, such as cling film/plastic wrap. [Terms and Techniques | Cover]
Happily, several recipes focus on raising the dough with a "sourdough culture (e.g. desem, saurteig, lievito madre, mother, chef, starter", stressing that true sourdough bread is not "yeast-free"; it is simply made without commercial yeast.
The recipe for creating a sourdough culture is refreshing, in that it is aimed at the home baker, rather than someone setting up a bakery.
The amount of flour you use isn't important so we've started small, as instructions that tell you to throw portions of your starter away just seem wasteful. [...] the liquid (sometimes known as "hooch") will have started to become alcoholic, which can slow the starter down [Sourdough Starter]
Also heartening is the list of unnecessary extras for creating a sourdough culture and/or bread. How refreshing to see the electric mixer relegated into the optional but sometimes handy items.
When you think about it, the things you actually need to make Real Bread are few. The only truly essential bits of kit for making most Real Bread are your hands, a work surface, an oven and something to put the dough in or on for baking. [Equipment]
However, this book is a little on the folksy, cute side and does seem occasionally to skirt around some things, as if to placate those who are scared of science and math
Without getting too scientific, yeast cells produce an enzyme that breaks some of the starch in flour down into simpler sugars, which they then metabolize in order to grow and reproduce. One by-product of this is the carbon dioxide that makes dough rise. [Terms and Techniques]
One of the strangest omissions is clear advice and explanation on how to score (or "slash" if you prefer the revolutionary term).
In the first few moments of baking, loaves swell rapidly (this is called "oven spring") and can rupture, which is known as a burst. Bursting can be useful in helping to have an open (rather than tight or close) crumb structure, but it can happen at random and not necessarily in an attractive way. For a note on controlling bursting, see Slashing on pages 21-22. [Terms and Techniques]
There is very little explanation on pages 21-22, aside from the instruction to use a "swift, clean, decisive stroke with a very sharp blade" but no further instruction about how deeply to score, at what angle, or in what direction to "control the burst". Also, in several of the recipes, the instruction says, "if you like, slash" the bread just before baking, with no indication of how the scoring will affect the finished loaf.
There are, however, a number of decent looking recipes, with clear instructions and nicely laid out ingredients lists.
One of the recipes, though, looks to be somewhat challenging: the Trub Trencher
This unusual loaf is made using trub, the yeasty sediment (or lees) found at the bottom of beer-fermenting vessels. So it's for the home brewer, or readers who know a tame brewer who will give them some trub for their starter. Try cutting the top off the trencher and using each half as a plate, or maybe just tear off chunks and enjoy with good butter, a hunk of proper cheese and a glass of the real ale it was made with. [Trub Trencher - Chris Young]
I know where we could have gotten some trub - our previous next-door neighbour brewed his own beer. Alas, when he retired, he and his wife moved to a house in the country to keep bees.
I'm not entirely convinced that we neeeeeeed to find trub after reading the following:
Medieval bread trenchers were typically stale pieces sliced from coarse, dense loaves. This meant they were solid enough to use as tableware and not disintegrate even soaked in gravy or sauces. Still tough after the meal, used trenchers might be given to animals or the poor, as surely only a real trencherman would eat his own...
As a bonus, included at the end of the book are what look to be handy tips on how to start a microbakery from home or set up a Community Supported Bakery.
The most surprising aspect of the book is that there is no index of individual recipes and techniques, nor is there a list of recipes at the beginning of each section.
Bookmarked:
Pre-ferments
• Chris Stafferton's Buckwheat and Chia [gluten-free] Bread
• Tom Baker's Stirchley Loaf
• Tony Wetherall's Orchard Loaf
Long-ferments
• Sonya Hundal's Cottage Loaf (with white, whole wheat, and rye flours)
• Remek Sanetra's Wholemeal Dark Rye and Potato Bread
• Dragan Matijevic's Dragan Bread (with prunes, walnuts, and cardamom)
• Steve Nathan's Ciabatta (75% hydration)
• Chris Young's Simit
• Chris Young's Lihapiirakka [literal translation: "meatpie"] (because it is a recipe for which there is "really no excuse. [It is] unhealthy and just plain wrong": "Utter filth".)
• Chris Young's Rowies (Butteries)
• Emma Parkin's Devon Tuffs
Sourdough
• Roger Birt's Fig and Fennel Sourdough
• Paulo Magazzini's Pane di Patate
• Ross Baxter's Multigrain Pain au Levain
• Peter Cook's Crumpets
• John Townshend's Waterloo Buns
Leftovers
• Chris Young's Breadcrumb Pakoras with Indian Green Chutney
January 8, 2017
As I like to bake my own bread (although to time only in the winter, for the summer I will have to build an oven in the garden!), I'm always happy to read a new book about baking bread. This one has not only got a lot of recipes, it also tells you something about how bread should be, and sadly, about how it often enough is..
I always thought in Austria (where I live), the bread you buy is very superior to bread you buy in a supermarket in Great Britain or the U.S. (yes, it is not the first book I read about food in GB), and than one day I read what was in this nice organic rye-bread I was just going to buy. I don't remember everything on the list, but there were a few strange ingredients, which I never included in my rye-bread, simply because they were not necessary, and yes, even palm-oil!!!
So as I'm baking my own bread as often as not, I already knew about he slow-dough-method, because it's the only one that works with rye, but I've not had a sourdough that I named since I was a child. It was nice to remember 'Hermann', a cake-batter, that was basically a sour-dough, which you had to feed and stir regularly, before taking some of it and baking a cake with it. The rest just went back in the fridge and you fed it and stirred it, and if you forgot to stir it, it tried to conquer the whole fridge, which my mother didn't find as funny as we children. So when I made some new sourdough I told my children about 'Hermann' and now our sourdough is also named Hermann, and we talk to him every time we feed him.
For everyone who likes to bake his or her own bread and doesn't know how the slough-dough-method works, I can only recommend this book, or for anyone who just likes to bake bread, period.
I always thought in Austria (where I live), the bread you buy is very superior to bread you buy in a supermarket in Great Britain or the U.S. (yes, it is not the first book I read about food in GB), and than one day I read what was in this nice organic rye-bread I was just going to buy. I don't remember everything on the list, but there were a few strange ingredients, which I never included in my rye-bread, simply because they were not necessary, and yes, even palm-oil!!!
So as I'm baking my own bread as often as not, I already knew about he slow-dough-method, because it's the only one that works with rye, but I've not had a sourdough that I named since I was a child. It was nice to remember 'Hermann', a cake-batter, that was basically a sour-dough, which you had to feed and stir regularly, before taking some of it and baking a cake with it. The rest just went back in the fridge and you fed it and stirred it, and if you forgot to stir it, it tried to conquer the whole fridge, which my mother didn't find as funny as we children. So when I made some new sourdough I told my children about 'Hermann' and now our sourdough is also named Hermann, and we talk to him every time we feed him.
For everyone who likes to bake his or her own bread and doesn't know how the slough-dough-method works, I can only recommend this book, or for anyone who just likes to bake bread, period.
November 6, 2021
This book was written by the coordinator of the Real Bread Campaign in Britain. I don’t know exactly what this group is, but having it mentioned so often was annoying to me. The information at the beginning was good, but short. Most of the book is page after page of recipes from many different bakers. If you are looking for recipes, this is probably a good book for you. If you need more hand-holding and instruction you may want to find that elsewhere and come back to this for more ideas. Having said that, the concise nature of the directions can be helpful in freeing the home baker to experiment and learn by doing. I actually like the spare instructions for making a starter. They are so forgiving and laid-back. So many other books make it seem like any little thing could ruin your starter, and that you have to baby it. If it was really that hard the process wouldn’t have survived for more than 5,000 years.
Many of the recipes sound absolutely delicious. Several contain local ingredients for which it may prove difficult to find replacements in the United States.
Many of the recipes sound absolutely delicious. Several contain local ingredients for which it may prove difficult to find replacements in the United States.
February 7, 2019
British baking at its finest, I found this to be a good starting point as an American.
A compilation of bread recipes, I did find myself having to just read most of them as the ingredients were not easy for me to find, and the overall skill needed was a bit beyond my basic set. That being said, the instructions were clear and precise and would have been easy to follow.
A good start, this book is definitely not for the beginning baker and will take some more work and a wider variety of ingredients than I have readily available. Worth the look for anyone starting to move into the more difficult British baking style.
A compilation of bread recipes, I did find myself having to just read most of them as the ingredients were not easy for me to find, and the overall skill needed was a bit beyond my basic set. That being said, the instructions were clear and precise and would have been easy to follow.
A good start, this book is definitely not for the beginning baker and will take some more work and a wider variety of ingredients than I have readily available. Worth the look for anyone starting to move into the more difficult British baking style.
November 27, 2016
Received free through GoodReads First Reads - thank you.
This is a fantastic book of the most mouth-watering bread recipes you could find. Well laid out with a range of breads from basic to more impressive treats. But it also teaches how to go through the basic processes such as fermenting, kneading, proving and baking. The photos are enticing, and the terms and techniques are simplified enough to help understand the whole baking procedure. This is one of those cookbooks you'll come back to time and time again.
This is a fantastic book of the most mouth-watering bread recipes you could find. Well laid out with a range of breads from basic to more impressive treats. But it also teaches how to go through the basic processes such as fermenting, kneading, proving and baking. The photos are enticing, and the terms and techniques are simplified enough to help understand the whole baking procedure. This is one of those cookbooks you'll come back to time and time again.
March 17, 2017
I have a penchant for modifying recipes on the fly even if it is the first time I am bringing them to life. This book has recipes that survive that crazy creative, like when you mix two of the bread recipes because you have half the ingredients for one and half for the other. Or when you add three times the onions you needed because you misread it. Or you don't have a proving basket, or a bread stone, or anything like that. You still get delicious long lasting bread. My boyfriend doesn't eat bread crusts, but if it comes from this book then the crusts are his favourite part.
I'm currently working my way through the sourdough recipes and I am loving the bread making process, how easy to read the recipes are, and the initial explanations were really good.
I'm currently working my way through the sourdough recipes and I am loving the bread making process, how easy to read the recipes are, and the initial explanations were really good.
April 5, 2020
4.5 stars
Many different beautiful photographs.
Very detailed explanation of how
to bake breads.
An incredible array of different bread
types.
Many different beautiful photographs.
Very detailed explanation of how
to bake breads.
An incredible array of different bread
types.
December 19, 2016
Title: Slow Dough - Real Bread - Bakers' secrets for making amazing long-rise loaves at home
Author: Chris Young
Published: 9-13-2016
Publisher: Nourish
Pages: 176
Genre: Cooking, Food and Wine
Sub Genre: Cookbooks; Baking; Bread
ISBN: 13-978-1848997370
ASIN: B01DRXE2OQ
Reviewer: DelAnne
Reviewed For: NetGalley
My Rating: 4.5 Stars
I receive a copy of Slow Dough - Real Bread from the publisher & NetGalley in exchange for my honest review.
Baking has always been a love of mine. Breads and pies mostly. With Slow Dough - Real Bread I can indulge my love with a wide variety of easy to follow recipes. I too am guilty of stopping at the local Bakery for a loaf of bread. I did not realize how much I missed the hands on enjoyment of making bread myself from scratch. From Sourdough to Rye Bread. There are numerous starter recipes to give bread makers a little jump start.
A quick recap of the reasons so many wanted to get together to make this book a reality. It is true that we have come to rely on factory and pre-made bakery breads, The time involved in making your own bread is not so great. Most of it is resting time in which you are free to do other things. Nothing can top the taste of bread you have made coming hot from the oven. Not to mention you will never need to place potpourri to enhance the scent of your home. I give this book a resounding 5 out of 5 stars to this cookbook and look forward to trying even more of the recipes.
Amazon link: https://www.amazon.com/dp/B01DRXE2OQ/...
Barnes and Noble link: http://www.barnesandnoble.com/w/slow-...
GoodReads link: https://www.goodreads.com/book/show/2...
The Reading Room link: https://www.facebook.com/permalink.ph...
Author: Chris Young
Published: 9-13-2016
Publisher: Nourish
Pages: 176
Genre: Cooking, Food and Wine
Sub Genre: Cookbooks; Baking; Bread
ISBN: 13-978-1848997370
ASIN: B01DRXE2OQ
Reviewer: DelAnne
Reviewed For: NetGalley
My Rating: 4.5 Stars
I receive a copy of Slow Dough - Real Bread from the publisher & NetGalley in exchange for my honest review.
Baking has always been a love of mine. Breads and pies mostly. With Slow Dough - Real Bread I can indulge my love with a wide variety of easy to follow recipes. I too am guilty of stopping at the local Bakery for a loaf of bread. I did not realize how much I missed the hands on enjoyment of making bread myself from scratch. From Sourdough to Rye Bread. There are numerous starter recipes to give bread makers a little jump start.
A quick recap of the reasons so many wanted to get together to make this book a reality. It is true that we have come to rely on factory and pre-made bakery breads, The time involved in making your own bread is not so great. Most of it is resting time in which you are free to do other things. Nothing can top the taste of bread you have made coming hot from the oven. Not to mention you will never need to place potpourri to enhance the scent of your home. I give this book a resounding 5 out of 5 stars to this cookbook and look forward to trying even more of the recipes.
Amazon link: https://www.amazon.com/dp/B01DRXE2OQ/...
Barnes and Noble link: http://www.barnesandnoble.com/w/slow-...
GoodReads link: https://www.goodreads.com/book/show/2...
The Reading Room link: https://www.facebook.com/permalink.ph...
September 6, 2016
More reviews (and no fluff) on the blog http://surrealtalvi.wordpress.com/
Slow Dough Real Bread is a beautifully presented and easy to follow cookbook featuring bread recipes from around the world. Whether a Finnish pulla, San Francisco sourdough, or Istanbul breakfast bread, the list is quite comprehensive.This is a collection of recipes from various individuals from the 'real bread campaign' in England. The campaign aims to bring back real breads and avoid the chemical premade loaves that dominate store shelves. As the book title suggests, most of the breads are made by having the dough rise slowly overnight - either in warm areas or in the refrigerator.
None of the recipes are particularly difficult and most of the ingredients are fairly common. Most of the work is in the kneading and tips are given if breads come out wrong - too hard, too soft, not risen, etc. A comprehensive list of tools as well as techniques are also presented.
The book has copious amounts of pictures for the different breads (with several recipes focused on what to do with bread leftover pieces). The recipes break down by : pre-ferment, long ferment, sourdough, and leftovers. Recipes cover everything from overnight white to stout stilton and walnut bread. Leftovers can be used for pies, salads, soups, etc.
Clearly, this is a labor of love by the bread bakers. Although they are based mostly in the UK, I found the recipes easy to follow from an American perspective. There is a nice long list of recipes as well so quite a bit of breads to explore over the coming year. In all, very pleased with this book.
September 13, 2016
Due to food intolerances, I've been baking all our bread for quite some time now and I've read a fair number of books about bread and baking and everything around it as well. When I got the chance to read this book, I was really curious and eager to try new recipes. And I must say that this book is simply amazing! In here you will find everything you need to know about bread and the different kinds of bread whether it be pre-ferment, long-ferment or sourdough.
You will learn how to make them from scratch, how to nurture your own sourdough and much more.
Then you get the chance to use this new knowledge to bake a bunch of delicious breads, some simple but savory, some intriguing, some sweet, some tart, some...no matter what, they all look and sound delicious. I couldn't try all of them yet but up to now I was never disappointed. The recipes are easy to follow and the photos are just gorgeous.
All recipes are donated by Real Bread bakers who are also part of the Real Bread Campaign.
So...if you want to bake your own bread or want to try other recipes, other varieties of bread, this is the book to turn to. Oh, and don't worry if you tried too many recipes at once, there's a whole section with recipes for leftovers, be it leftover bread or leftover sourdough.
I can wholeheartedly recommend this book and if you still wonder if it is worth all the work - yes, it is. My family loves the freshly baked bread and even the kids from the neighbourhood come in when I am baking, hoping to be in time for a slice of fresh bread.
You will learn how to make them from scratch, how to nurture your own sourdough and much more.
Then you get the chance to use this new knowledge to bake a bunch of delicious breads, some simple but savory, some intriguing, some sweet, some tart, some...no matter what, they all look and sound delicious. I couldn't try all of them yet but up to now I was never disappointed. The recipes are easy to follow and the photos are just gorgeous.
All recipes are donated by Real Bread bakers who are also part of the Real Bread Campaign.
So...if you want to bake your own bread or want to try other recipes, other varieties of bread, this is the book to turn to. Oh, and don't worry if you tried too many recipes at once, there's a whole section with recipes for leftovers, be it leftover bread or leftover sourdough.
I can wholeheartedly recommend this book and if you still wonder if it is worth all the work - yes, it is. My family loves the freshly baked bread and even the kids from the neighbourhood come in when I am baking, hoping to be in time for a slice of fresh bread.
August 27, 2016
Slow Dough: Real Bread is an excellent book for home bakers with some degree of experience. While novices may easily become overwhelmed, Slow Dough: Real Bread has a lot to offer bakers looking to expand their horizons. I liked the wide variety of bread recipes, as well as the assortment of recipes that use bread as an ingredient. Being from the New Orleans area, bread pudding is a perennial favorite, and Slow Dough has two great recipes -Kate De Syllas’s Savory Bread and Butter Pudding (which can easily be adapted with different meats and cheeses) and Chris Young’s Masala Chai Spiced Bread and Butter Pudding. I was also thrilled by the inclusion of Peter Cook’s Crumpet recipe, as good crumpets are rarely found in the US and they are a delectable treat.
I only had a few minor complaints. Fresh yeast is hard to find in the US, so it would be nice if there was more information about how to use active dry or instant in its place. Information is available on the internet, so don’t let this prevent you from buying the book. Some of the recipes are complicated and ingredients can be hard to find, but the results are worth it.
Slow Dough: Real Bread is the product of Great Britain’s Real Bread movement celebrating artisan breads that use a variety of starters and pre-ferments. This book is best for those who already have some experience baking bread at home.
4/5
I received a copy of Slow Dough: Real Bread from the publisher and netgalley.com in exchange for an honest review.
—Crittermom
I only had a few minor complaints. Fresh yeast is hard to find in the US, so it would be nice if there was more information about how to use active dry or instant in its place. Information is available on the internet, so don’t let this prevent you from buying the book. Some of the recipes are complicated and ingredients can be hard to find, but the results are worth it.
Slow Dough: Real Bread is the product of Great Britain’s Real Bread movement celebrating artisan breads that use a variety of starters and pre-ferments. This book is best for those who already have some experience baking bread at home.
4/5
I received a copy of Slow Dough: Real Bread from the publisher and netgalley.com in exchange for an honest review.
—Crittermom
November 11, 2016
Slow Dough: Real Bread is an excellent book for home bakers with some degree of experience. While novices may easily become overwhelmed, Slow Dough: Real Bread has a lot to offer bakers looking to expand their horizons. I liked the wide variety of bread recipes, as well as the assortment of recipes that use bread as an ingredient. Being from the New Orleans area, bread pudding is a perennial favorite, and Slow Dough has two great recipes -Kate De Syllas’s Savory Bread and Butter Pudding (which can easily be adapted with different meats and cheeses) and Chris Young’s Masala Chai Spiced Bread and Butter Pudding. I was also thrilled by the inclusion of Peter Cook’s Crumpet recipe, as good crumpets are rarely found in the US and they are a delectable treat.
I only had a few minor complaints. Fresh yeast is hard to find in the US, so it would be nice if there was more information about how to use active dry or instant in its place. Information is available on the internet, so don’t let this prevent you from buying the book. Some of the recipes are complicated and ingredients can be hard to find, but the results are worth it.
Slow Dough: Real Bread is the product of Great Britain’s Real Bread movement celebrating artisan breads that use a variety of starters and pre-ferments. This book is best for those who already have some experience baking bread at home.
4/5
I received a copy of Slow Dough: Real Bread from the publisher and netgalley.com in exchange for an honest review.
—Crittermom
I only had a few minor complaints. Fresh yeast is hard to find in the US, so it would be nice if there was more information about how to use active dry or instant in its place. Information is available on the internet, so don’t let this prevent you from buying the book. Some of the recipes are complicated and ingredients can be hard to find, but the results are worth it.
Slow Dough: Real Bread is the product of Great Britain’s Real Bread movement celebrating artisan breads that use a variety of starters and pre-ferments. This book is best for those who already have some experience baking bread at home.
4/5
I received a copy of Slow Dough: Real Bread from the publisher and netgalley.com in exchange for an honest review.
—Crittermom
July 31, 2016
"Slow Dough" teaches how to make a variety of pre-ferment (2 stage), long ferment (1 stage), and sourdough breads. As in, most of the recipes leave the dough to ferment overnight. This book is intended for people who have some experience making their own bread or access to someone experienced who can help ("this is what the dough feels like when..."), though the author did include the information that a beginner needs to know.
He started by talking about the Real Bread Campaign, then he defined the terms and described the techniques and ingredients used in the recipes. He described bread-making equipment you might want, though only very basic equipment and minimal ingredients are needed to start out. He also included tips from various bakers, a troubleshooting section, and ways to use leftover crumbs and stale bread.
The recipes were from many different bakers. They covered basic loaves to fruit- or cheese-filled loaves, plus buns, sweet breads, shaped breads, and more. There were gluten-free breads and no-knead breads in addition to wheat breads and kneaded loaves. The author promoted the use of organic, whole grains, though many of the recipes used some white flour. The ingredient amounts were given by weight and volume in metric and USA systems. Overall, I'd recommend this as an informative book for people interested in baking these types of breads.
I received an ebook review copy of this book from the publisher through NetGalley.
He started by talking about the Real Bread Campaign, then he defined the terms and described the techniques and ingredients used in the recipes. He described bread-making equipment you might want, though only very basic equipment and minimal ingredients are needed to start out. He also included tips from various bakers, a troubleshooting section, and ways to use leftover crumbs and stale bread.
The recipes were from many different bakers. They covered basic loaves to fruit- or cheese-filled loaves, plus buns, sweet breads, shaped breads, and more. There were gluten-free breads and no-knead breads in addition to wheat breads and kneaded loaves. The author promoted the use of organic, whole grains, though many of the recipes used some white flour. The ingredient amounts were given by weight and volume in metric and USA systems. Overall, I'd recommend this as an informative book for people interested in baking these types of breads.
I received an ebook review copy of this book from the publisher through NetGalley.
February 5, 2017
I could go on for days about all the wonderful recipes in this book, there are many and they look delicious. I could also go on for some time about the thorough equipment section in the book...different books suggest different things so I like reading what different bakers suggest. I also could speak largely about the useful terms and techniques which had a couple of terms I wasn't familiar with so it proved quite useful. While these parts of the books could have me talking for days, I was most impressed with two other sections - the fight for better bread (yes there is a Real Bread Campaign) and the troubleshooting section (I for one don't always get it right).
I am yet to have read a dough book that has discussed the fight for better bread. I often worry about what is in our supermarket and chain bakery breads which is why I like fresh, homemade bread. I like that the author explains when the changes happened in the UK to bread and it has prompted me to look at it from an Australian perspective.
The troubleshooting section is perfect for me...it probably does not help that I can be the type of person that adds a little extra and doesn't worry about it, although the finished product is most always compromised. When it comes to baking bread I believe a troubleshooting section is essential for reader satisfaction, bread can be an art but a very precise art.
Thank you to NetGalley and the publisher for the opportunity to read this book and leave an honest review.
I am yet to have read a dough book that has discussed the fight for better bread. I often worry about what is in our supermarket and chain bakery breads which is why I like fresh, homemade bread. I like that the author explains when the changes happened in the UK to bread and it has prompted me to look at it from an Australian perspective.
The troubleshooting section is perfect for me...it probably does not help that I can be the type of person that adds a little extra and doesn't worry about it, although the finished product is most always compromised. When it comes to baking bread I believe a troubleshooting section is essential for reader satisfaction, bread can be an art but a very precise art.
Thank you to NetGalley and the publisher for the opportunity to read this book and leave an honest review.
August 24, 2016
I was anticipating that this would be a book of how to make real bread in the traditional way. Including different recipes and style of bread making.
Once you get past the introduction and explanation of what real bread is, which is actually very interesting, the book is totally recipes. Recipes from bread officianados make up the bulk of the book and there is a lot of different types of bread to choose from. There were a number of recipes that I really liked the look of and have bookmarked. Now, I need to be clear here, I don't cook or bake, I leave that to my husband, who excels in this area. So having read the book, I am hoping that he will be willing to try some of the recipes that I like the sound of on paper.
Of course this does mean that I cannot comment on the quality of the recipes nor their instructions, but they did look OK from a non-bakers viewpoint (naturally).
If you like trying new cooking techniques and you are willing to take the long view to get maximum flavour and benefits from your baking, this book could point you in the right direction.
I am looking forward to trying the likes of croissants and roasted pumpkin sourdough very soon.
I received an e-ARC of this novel through NetGalley in exchange for a fair and honest review. NetGalley does not allow for paid reviews.
Once you get past the introduction and explanation of what real bread is, which is actually very interesting, the book is totally recipes. Recipes from bread officianados make up the bulk of the book and there is a lot of different types of bread to choose from. There were a number of recipes that I really liked the look of and have bookmarked. Now, I need to be clear here, I don't cook or bake, I leave that to my husband, who excels in this area. So having read the book, I am hoping that he will be willing to try some of the recipes that I like the sound of on paper.
Of course this does mean that I cannot comment on the quality of the recipes nor their instructions, but they did look OK from a non-bakers viewpoint (naturally).
If you like trying new cooking techniques and you are willing to take the long view to get maximum flavour and benefits from your baking, this book could point you in the right direction.
I am looking forward to trying the likes of croissants and roasted pumpkin sourdough very soon.
I received an e-ARC of this novel through NetGalley in exchange for a fair and honest review. NetGalley does not allow for paid reviews.
July 29, 2016
Do you like bread? I like bread. This book has enough bread in it to keep me entertained for a very long time. The recipes range from naan, to croissants, to rye sourdough. And they all look DELICIOUS.
Each recipe is clearly formatted and easy to read. There's also several very thorough chapters on important information (ingredients, troubleshooting, etc). I really love the "Leftovers" section, which includes recipes that utilize those pieces of bread that would normally be trashed (stale bits, bread crumbs, etc).
I think this one would be great for anyone who loves making bread or is thinking about getting into it. I've only made basic breads, but none of these recipes seem scary or intimidating. I really think anyone who loves breads should look into this one.
**I received this copy via NetGalley in exchange for an honest review**
Each recipe is clearly formatted and easy to read. There's also several very thorough chapters on important information (ingredients, troubleshooting, etc). I really love the "Leftovers" section, which includes recipes that utilize those pieces of bread that would normally be trashed (stale bits, bread crumbs, etc).
I think this one would be great for anyone who loves making bread or is thinking about getting into it. I've only made basic breads, but none of these recipes seem scary or intimidating. I really think anyone who loves breads should look into this one.
**I received this copy via NetGalley in exchange for an honest review**
September 23, 2016
I received a copy of Slow Dough: Real Bread by Chris Young in exchange for an honest review. have been baking ever since I was old enough to stand on a chair and use a rolling pin. My mother has always made her own bread and I do whenever I'm able. Slow Dough is a fascinating bread book about using starter that usually need overnight to get going. Then you might need another 6 hours before fragrant bread comes out of your over.
This system uses only the freshest and heathyest of ingredients. No additives in this bread. And should you actually have bread left over, there are recipes for that too. I enjoyed the stories included with each of the recipes and the explanations on how these recipes work so well. A good addition for anyone who has the time to make their own bread.
This system uses only the freshest and heathyest of ingredients. No additives in this bread. And should you actually have bread left over, there are recipes for that too. I enjoyed the stories included with each of the recipes and the explanations on how these recipes work so well. A good addition for anyone who has the time to make their own bread.
September 9, 2016
I received a free copy of this book on NetGalley in exchange for an honest review.
This bread recipe collection all pretty much follow from having a starter dough, to both save time and to make healthier bread. If that's something you like, then you'll love this book! I like some of the more innovative parts of the book, like the "Leftovers" sections and showing how to do very simple parts of the baking in great detail. But of course, if you don't like breads made with starter dough (like my husband, just for example), then this isn't the most useful bread-making companion! The photography and layout are both beautifully done.
This bread recipe collection all pretty much follow from having a starter dough, to both save time and to make healthier bread. If that's something you like, then you'll love this book! I like some of the more innovative parts of the book, like the "Leftovers" sections and showing how to do very simple parts of the baking in great detail. But of course, if you don't like breads made with starter dough (like my husband, just for example), then this isn't the most useful bread-making companion! The photography and layout are both beautifully done.
September 16, 2016
Our family have been organic and then biodynamic farmers for many years, and I used to make my own sour-dough starter bread, so I was interested in this book, as my bread was pretty basic and "boring".
This beautifully produced book goes beyond basic, it show such a fabulous variety of breads that can be made without additives. Beautifully photographs which will make your mouth water, the instructions and information is well laid out and simple to follow. Yes it does take time, but as they say all good things come to those that wait. Me? I going back to the kitchen to make a loaf or two.
This book was provided to me in return for an honest and unbiased review
This beautifully produced book goes beyond basic, it show such a fabulous variety of breads that can be made without additives. Beautifully photographs which will make your mouth water, the instructions and information is well laid out and simple to follow. Yes it does take time, but as they say all good things come to those that wait. Me? I going back to the kitchen to make a loaf or two.
This book was provided to me in return for an honest and unbiased review
December 22, 2016
Really like this book, and made my first really good bread with it (the Stirchley). I love the philosophy here and the expertise. My only beefs: I couldn't get my sourdough starter to work, and the instructions are a bit meager on that note. And there are a few other areas where more instruction would be helpful. If you're a novice this book will help, but it does have gaps. Look forward to trying more of these recipes once I have a proper sourdough starter and once I get better with the techniques.
September 12, 2016
I received an ARC of this book in exchange for an honest review.
Brit Chris Young is in the forefront of the campaign for the return of what he calls "real bread." Absolutely chock-full of ideas and secrets for creating your own long-rise breads. Emphasizing the value of using organic ingredients, non-processed foods, pre-ferments, and starters, his techniques will provide healthy, good tasting breads and desserts. Wonderful! Recommended.
Brit Chris Young is in the forefront of the campaign for the return of what he calls "real bread." Absolutely chock-full of ideas and secrets for creating your own long-rise breads. Emphasizing the value of using organic ingredients, non-processed foods, pre-ferments, and starters, his techniques will provide healthy, good tasting breads and desserts. Wonderful! Recommended.
Displaying 1 - 30 of 35 reviews