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The Handmade Loaf
‘Dan Lepard is to baking what Lewis Hamilton is to Formula One.’ – Jay Rayner
‘Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for … Mr Lepard, I love you.’ – Nigel Slater
‘Dan Lepard – one of the first bakers and writers in the UK to get people interested in honing their baking skills.’ – Diana Henry
With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home.
Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard’s ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.
‘Simply the most beautiful, flour-dusted, crisp-crusted, heaven-scented, honey-coloured loaf I could ever have hoped for … Mr Lepard, I love you.’ – Nigel Slater
‘Dan Lepard – one of the first bakers and writers in the UK to get people interested in honing their baking skills.’ – Diana Henry
65,000 copies sold
With more than 75 recipes, from dark crisp rye breads and ricotta breadsticks through to effortless multigrain sourdough, The Handmade Loaf guides you through the stress-free techniques you need to make and bake great breads at home.
Made and photographed in kitchens and bakeries across Europe, from Russia through to the Scottish Highlands, Dan Lepard’s ground-breaking methods show you how to get the most flavour and the best texture from sourdough and simple yeast breads with minimal kneading and gentle handling of the dough. Let this classic cookbook guide you to making superb bread at home.
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Reviews
"As fresh and as mouth-watering as a loaf straight from the oven...
the author's own step-by-step photographs are genuinely
educational."
Jenni Muir, The Independent Review
"(Lepard's) supreme skill is his empathy with people who bake,
from grandmothers using ancient ovens to cutting-edge chefs."
Sheila Keating,The Times Magazine
"It oozes knowledge, curiosity and love for its subject... I doubt a better
book will be written on the subject for a few years to come."
Tom Jaine, The Guardian
“As fresh and as mouth-watering as a loaf straight from the oven… the author’s own step-by-step photographs are genuinely educational.”