The essence of this contemporary book on breadmaking is that it is simple and do-able. With Richard’s refreshing and easy approach you no longer knead the dough, but “work” it,
allowing air and lightness to prevail, rather than creating that well-known, home-made “brick bread”. Each of the five chapters begins with a slightly different dough—White, Olive, Brown, Rye
and Sweet—and from this “parent” dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread
for a delicious canapé, or show off with home-made Doughnuts—the recipes are a delight.
