Slow Dough – Real Bread

Slow Dough – Real Bread
By Chris Young and the bakers of the Real Bread Campaign

Chris Young is the coordinator of the Real Bread Campaign and the curator of the selection of recipes in this book, which includes many of his own.

In commercial bakeries, and even in the modern kitchen, one important ingredient is often left out of bread making – time. But as the experienced bakers from the Real Bread Campaign will tell you, a long-proved loaf has more time to develop flavour, has a better texture and, in the case of genuine sourdough, might actually have health benefits.

Slow Dough – Real Bread shares with you secrets from the experts on how to make a huge array of slow-rise breads at home – from basic brown, white and rye breads and impressive loaves such as fig and fennel sourdough, to a range of tea breads, flatbreads and classic international bakes.

You’ll learn how to make different starters for different breads, as well as the fundamental processes: fermenting, kneading, proving and baking. Treating Real Bread with the respect it deserves, there are also recipes – such as gingery treacle tart, breadcrumb pakoras or panzanella – for using up any that you have left over, so you don’t waste a crumb.