Brilliant Bread

Such an excellent wee introduction to bread making - I bought one for my friend. As a keen baker but a complete beginner tae bread making, I was looking for an easy-to-follow comprehensive guide to learning to bake bread. Well this is it! Such a decent price too! I thought the introduction was witty, well written and interesting to read. Understanding the science behind the processes which make a loaf so good was something other recipe books just lack. I love the easy to follow instructions with fully comprehensive pictures of how to fold and knead your dough. There's a great range of simple, easy to make recipes with very little ingredients required, as well as some crackin' show loafs! James Morton's passion for bread making shines through. The first simple white loaf was the most mouth-watering thing I've ever baked, even with a temperamental oven! I would also recommend this for the more experienced baker too - it's such a breath of fresh air compared to some other books I've bought. Looks braw sitting on my coffee table - just a beautiful, well thought out book!

Superb. Clearly written. Clearly explained. And, most significantly, specifically written for the home baker with advice and tips from a home (student) kitchen rather than a bakery. Every loaf I have done since buying this book has tasted wonderful. Simply follow the advice and you will make brilliant bread. There is advice about equipment, and how to do without the special bits and bobs. There is sound advice about kneading (and also how to bake without kneading) There is explanation about how mixing, proving etc. work and why that make bread happen. In all this is a top notch tutorial in making bread AT HOME. If that is what you want to learn you need to have this book, no other will be required. EDIT ... After months of bread making I can only repeat my recommendation of this book. You can get recipes anywhere, and make up your own. This book helped develop a feel and understanding of what you are doing. In practice I've spend most of my time baking the 100% wholemeal and the white bloomer... both of which taste wonderful. And the overnight prove in the fridge does exactly as promised .. it works, its easy, and it definitely improves the taste. Probably the most useful 'cooking' book I've ever had

I have a number of books about breadmaking, mostly in paper format, but couldn’t resist this when it was offered as an ebook for 99p. Wow! It’s a fabulous book in every way. Firstly it’s encouraging for anyone new to breadmaking. It’s written in an engaging way with the author explains his interest in bread going back to his granny in the Shetland Isles. He explains ingredients and nethodology. As for the receipts, there’s an eclectic mix. Marmite bread, ciabatta, olives and tomatoes, doughnuts, sour dough, whole meal, basic loaves...it’s all there. Very easy to follow index with hyperlink to every recipe and some wonderful photos. If you’re a beginner, this is possibly the only book you need to really kick off your breadmaking. If you’re an old hand, there’s still something new to be found here. An amateur who writes with intelligence and passion. Love this book.

I'm an experienced home baker but have only been making sourdough for about a year. I couldn't resist this book at a bargain price on Kindle. I was disappointed there weren't more recipes and the range of breads is a bit basic. But there is a useful help section and I learnt you can reshape and reproof dough if it goes over, which I didn't know. The recipes use commercial yeast as well as natural starter (which is something I don't use) but they work just fine if you exclude the yeast and adjust the proving time. I like that it tells you if items like milk and butter should be at room temperature or cold. The book isn't just bread but has allied recipes like gingerbread and scones. If you are new to baking this book will be easy to follow. I have found a few nice recipes and I'm pleased with the book overall

Watching GBBO repeats before Christmas last year with my husband he said that he would like to try making bread. I got him James' book as a stocking filler and he started making bread at the start of this year Dont get me wrong - he is still very much a beginner - but every loaf he has tried has been at the very least edible . My favourite is the wholemeal loaf which is really tasty - so much better than supermarket bread !!! This is the first cook book that my husband has every used but he says it is easy to follow and he is also very pleased that there is a good variety of bread to try out with recipes that are relatively straightforward and contain hints and tips for further ease Focaccia next !!! My husband had never baked anything before and now he is making bread every week We have even bought electronic scales and an electric slicing machine as a result !!! Home made soup with home made bread - it doesnt get any better Would highly recommend this book

Great bread recipes enhanced by explanatory notes. Pizza and wholemeal recipes have been a good place to start and I look forward to trying the more complex recipes. Recommended for beginners.

I'm midway between a novice and expert bread maker and found this book very helpful. I think it would be a great reference also for a beginner. It had recipes for different kinds of bread, placed emphasis on how bread making is pretty easy to incorporate even into a busy day if you organize yourself right, had engaging text, and good illustrations. It had worthwhile tips that improved the bread I made.

i read the whole book and found all info very helpful

Questo libro è fantastico per chi vuole iniziare a fare il pane in casa senza passare ore in cucina. Le ricette sono scritte in modo chiaro e l'autore ha cercato di semplificare il più possibile i vari passaggi in modo che tutti li possano eseguire. Le immagini aiutano durante tutto il procedimento, mostrano come vada lavorato l'impasto, quale sia il colore migliore per una cottura ottimale e come tagliare il pane prima di infornarlo per avere un lievitazione migliore. Le ricette più facili richiedono solo 4 ingredienti, una ciotola, un forno e pochi minuti per impastare, non ci si può sbagliare.

Easy reading with humour and practicality. Particularly liked the explanations of "why" things are done or "what" is supposed to be happening throughout the bread making process (ie. not just another recipe book!). I would definitely take interest in other publications by Mr. Morton.