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Born and Bread
Robert Swift is part of Britain's greating baking dynasty. The Swift family began baking bread in 1863, when Hannah Swift created loaves for the people of Staffordshire. More than 150 years - and six generations - on, Robert Swift continues that tradition.
Born and Bread provides an exceptional guide to baking bread. With detailed technical sections on gluten frameworks, water methods and similar - as well as basic tips for beginners - this is a book that will appear to both enthusiastic amateur and professional baker.
Sumptuous photographs of Ludlow, the town in which Robert bakes, provide an attractive narrative to his easy-to-follow recipes for standard, savoury and sweet breads. There are numerous recipes for traditional bakes - from a standard white tin to wholemeal - in addition to more complex breads, including sourdough. Readers can follow step-by-step guides on how to create, feed and maintain their own starter cultures. There's plenty of fun, too, with doughnuts and buns included in a section on sweet breads. Robert Swift demonstrations his virtuoso skills in sublime speciality bakes, including many original creations. In an era when the nation is obsessed by celebrity bakers, Robert Swift is a breath of fresh air. He rises at 3am each day and bakes in the same way that his forebears did 150 years ago. Swift is the master - there is nobody better to learn from.
Born and Bread provides an exceptional guide to baking bread. With detailed technical sections on gluten frameworks, water methods and similar - as well as basic tips for beginners - this is a book that will appear to both enthusiastic amateur and professional baker.
Sumptuous photographs of Ludlow, the town in which Robert bakes, provide an attractive narrative to his easy-to-follow recipes for standard, savoury and sweet breads. There are numerous recipes for traditional bakes - from a standard white tin to wholemeal - in addition to more complex breads, including sourdough. Readers can follow step-by-step guides on how to create, feed and maintain their own starter cultures. There's plenty of fun, too, with doughnuts and buns included in a section on sweet breads. Robert Swift demonstrations his virtuoso skills in sublime speciality bakes, including many original creations. In an era when the nation is obsessed by celebrity bakers, Robert Swift is a breath of fresh air. He rises at 3am each day and bakes in the same way that his forebears did 150 years ago. Swift is the master - there is nobody better to learn from.
164 pages, Paperback
Published December 1, 2013
About the author
Robert Swift
21 books1 followerRobert currently lives above a pub he owns and operates called The Queens Head in Piccadilly Circus, London, UK. If you really enjoyed his work then the best way to show your appreciation is to go there whenever you're in London and enjoy a few relaxing beverages.
Robert is a keen fan of and has been heavily influenced by the work of Todd Noy. He works closely with the Noy Estate to help restore and promote Noy's oeuvre. You can hear more about this in the much-praised and highly entertaining podcast 'Finding Drago'.
Robert also hosts two other podcasts. JimBob's Music Massacre (an irreverent look at song lyrics) and Concise Conversations (longform conversations with some of the tech industry's leading players).
Robert is currently working up ideas for his next novel so be sure to check him out/follow him on Goodreads.
Robert is a keen fan of and has been heavily influenced by the work of Todd Noy. He works closely with the Noy Estate to help restore and promote Noy's oeuvre. You can hear more about this in the much-praised and highly entertaining podcast 'Finding Drago'.
Robert also hosts two other podcasts. JimBob's Music Massacre (an irreverent look at song lyrics) and Concise Conversations (longform conversations with some of the tech industry's leading players).
Robert is currently working up ideas for his next novel so be sure to check him out/follow him on Goodreads.
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Displaying 1 - 1 of 1 review
June 15, 2017
Excellent book. I've bought lots of bread books but this is the only one where I've had 100% success with the recipes I've tried.
Displaying 1 - 1 of 1 review