The Handmade Loaf: The Book That Started a Baking Revolution

by Dan Lepard

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.

Genres: Cookbooks, Cooking, Food, Nonfiction, Reference

444 pages, Kindle Edition

First published September 1, 2004

Reviews

[EL · Rating 5 out of 5]

This is not just a good book on sourdough. There are also recipes that use yeast and baking powder. The unifying factor is that the recipes are based on breads that the author has experienced (as in both eating and making) all over Europe. The author tells you how to handle the ingredients as well as the breads themselves. He also includes insets on several European countries in which various bakers from those countries speak about baking. The photographs are good, and are taken by the author.

The author, a baker, tends towards a minimal handling method for baking both yeast and sourdough breads, so if you like to knead a lot, this might not be for you. But if you just want great bread, this is a wonderful book.

[Cheryl · Rating 5 out of 5]

Oh, this is so much more than a recipe book! It’s like a biography of bread and it’s ingredients. Countries and their special breads are chaptered in with his personal notes from his visits on the culture and their bread making.

The techniques are in depth and easily readable. Tips and side notes abut every recipe. And it’s not just bread... there are pancakes, muffins, crackers, dumplings, and oh! the many varieties of breads! Astounding.

A chapter on mixing and shaping the bread, on the ingredients, (seeds, grains, seasonings, and on) and more. It’s like a course in bread making and it’s history. Just a most joyful read, besides great recipes.

[Annette · Rating 4 out of 5]

This is such an eclectic group of recipes. I've been slowly trying them and like most of them. Though I am realizing Lepard's way of kneading and fermenting is also eclectic, at times. So, of course I tweak.

[Andrea · Rating 5 out of 5]

This is an excellent book for those new to sourdough baking. It's the one I recommend to our customers who are interested in trying baking at home. The photos are beautiful and the recipes work. It's wonderful.

[Nathalie · Rating 5 out of 5]

Written by a real bread-head, this book is beautiful and the recipes work. It has The BEST garlic bread recipe I've found yet.

[Laura · Rating 5 out of 5]

This book was quite awesome.

I had heard so much about this book that I hesitated to buy it - yeah, I'm that kind of person.
I happened to find it on sale and decided to give it a try, hoping that it would live to its fame.
And it did.
And much more.

This is not only a book about making bread, in fact I'm sure there are quite a few books which go into a much deeper level of knowledge, but it's a book written by someone who loves breadmaking, who tells not one (his) but many stories (of all those people he met while learning different kinds of bread traditions around the globe).
And that made a huge difference. It was a nice book to read, not just a collection of instructions or recipes.

The recipes themselves, I haven't tried them yet.
Probably won't do many of them as they are (I'm just too used to my own recipe) but I've learned a few interesting tweaks I'm looking forward trying.

[Jenna · Rating 5 out of 5]

So great I purchased it a second time because my original copy was packed away in a storage container. This book should be in ever bakers library.

[Pete · Rating 4 out of 5]

this has become one of the must-have books for anybody interested in baking bread. This
contains a mixture of terrific recipes and breads of the world all handled with a passion and enthusiasm which makes you want to get cracking yourself.

[Iman · Rating 5 out of 5]

I found this to be a pleasant introduction to bread-making. His technique on mixing/folding wet doughs is something I secretly started doing around a year ago. I'm glad to have found an expert to vindicate me :)

[Travissimo · Rating 5 out of 5]

This is by far the best book I've ever seen on baking handmade bread. That is my conclusion and that is the truth and that is why I bought a copy of this book. Bread makes me happy.

[Anita Chalmers · Rating 5 out of 5]

Made the slow sour Dough fantastic. Highly recommended

[stevegahan · Rating 5 out of 5]

Excellent read.

A very interesting read about bread making from around the world. I would say Dan is a very engaging writer and his passion for baking and wishing to elevate the humble loaf to an important part of daily diet really shines through. I very much enjoyed the little stories from his visits to different countries around Europe and the recipes that follow.

[Lhazar · Rating 5 out of 5]

This book started a revolution of fermented proportions in my vicinity.

[Kyle · Rating 3 out of 5]

This is the best book I know for home bakers who just want to make some good, simple breads and not think TOO much about what they're doing or why they're doing it. Also contains some rather unique breads, including barm loaves.

[Karyn · Rating 3 out of 5]

This book is overwhelming in a good way. It contains lots of information on making sourdough (which is why I purchased the book--sort of the next level up from the book I'm currently using). I think once I start baking from it, I'll like the cookbook more.

[Bryan · Rating 5 out of 5]

I have been making bread for many years, and this is by far the best book I've found. It unlocked the mystery of sourdough. The leaven is bubbling and tomorrow I'll be starting my mill loaf at 8am.

[Nathan · Rating 3 out of 5]

This book has great pictures and a basic description of "natural" fermentation. Sadly, recipes are not given got many of the breads pictured in the book.

[Ana Navarro · Rating 5 out of 5]

Excellent book about how to bake different kinds of bread, with insights in the author's trips around Europe to learn the best recipes.