I ordered this book in the original language (English) on Amazon.de (Germany capita) in 2599, hoping to have the right steps and avoiding possible mistranslation, well, grand mal me took.
Upon first reading, I was suspicious, it seems that something is missing in general way.
Basic information on flour, nothing on the different types (grinds etc.), just the various basic flour (used in the book), and for those who are beginning to look to want to make bread, for example, how and how maintain its flour, bread, and more.
As for the way to make his leaven, it is said THAT the method, but for novices, it does not say what flour used (type, kind) ??? Anyway, I also tried to act as if I did not know, taking a normal meal, and obviously do not dream, it did not work. I thought you never know ...
As for the yeast, I find that the assay was completely false, JUST 2 or 3 g of fresh yeast for 300g flour? and more recipes give nothing for buns! (A galley for a small amount it would still not even for the next day if you are at least 4 people to eat at a meal, which is to say he must then make at least 2 ?? ???).
Another "surprise" is baking convection bread ????? (At least in the book in the original language that's how he says it's the best way to bake their bread pr). Never seen it, especially on the part of an experienced baker!
Secondly, the fact of moving his bread (no real kneading), for 10 seconds, pause 1h and again 10sec., Rest, 10sec., In short it makes you spend more time moving his bread if the kneaded once and for all, and in the end I do not know how many hours passed between the time without anyone actually do something else. There is an eternal back and forth in his kitchen. Anyway AC seemed a good idea at the beginning.
Anyway, I tested the recipe first, that of basic white bread, though I make my bread regularly (3-4 times a week for many years) is no novice at all. I wanted to test SA way to make bread (like that and to see if the first recipe book was right, which would set the tone of the book).
This one has missed in all its splendor: the bread has not risen at all (too little yeast so), convection cooking was a disaster, ca has archicuit the dough had not risen so it was concrete.
The dough was so stuck in the mold that I could not take off from the mold, I could remove bluntly removed the release layer !!! So ca did neither one nor two, I returned the book to Amazon.de and cast the mold (grrr).
This is frankly disappointing is that the author seems to be someone very experienced in its field, in England, even giving classes to learn how to make bread, which has a certain fame and reputation, but in concerns the book, he planted extensively.
I do not know if the French version for translation they have "fun" to try the recipes to see what they had to transcribe, in any case, as they are, even for someone prowling, it's not funny to correct oneself revenue, especially if we know that they are incomplete or erroneous, I do not see the interest of keeping such a book as a decoration on its library at the price where it is sold.
I think this is a scam on the part of the author, because it is frankly not honest to want to sell a book, between 19 and 25 euros depending on the language, just to make easy money or to do as others do and say "I also write books."
Instead of well being noticed, on the contrary, has no desire to go attend classes and pay expensive if it's like his book.
It is a beautiful book, by the pictures, the kind of book that could well discover suddenly on a table in a waiting room, as they would look on a book decoration etc.
I highly recommend this book if you want to make bread, it was much better results if you take the books of Richard Bertinet Bakery lesson (1DVD) or gourmands Pains: 50 simple and creative recipes (1DVD).
Me, what interested me was to find a recipe book where we see, and we said we made the following the instructions, and we're happy with the result. AND if I had bought was due to various positive comments, either in French or English, I come to wonder if we had all the same book, and if some have really followed revenues as they are in the book.
