---
product_id: 176247642
title: "The Handmade Loaf: The book that started a baking revolution"
price: "₨751"
currency: SCR
in_stock: false
reviews_count: 11
url: https://www.desertcart.sc/products/176247642-the-handmade-loaf-the-book-that-started-a-baking-revolution
store_origin: SC
region: Seychelles
---

# The Handmade Loaf: The book that started a baking revolution

**Price:** ₨751
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- **What is this?** The Handmade Loaf: The book that started a baking revolution
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## Description

The Handmade Loaf: The book that started a baking revolution eBook : Lepard, Dan: desertcart.co.uk: Books

Review: Caring, insightful and rewarding - I've had this book a year, and it is undoubtedly a five-star book. The author writes so insightfully about the whys and wherefores, and when you follow the non-too-difficult recipes within you realize just how much talent, consideration and experience this excellently presented book offers. You'll find instructions for kneading and shaping, how to make and store your own leaven plus recipes from around Europe adapted for the home baker working by hand. The author has gone to the trouble of actually going to these places to talk with other bakers, and the corresponding photos of location, people and their wares give what I would describe as a sense of community. The recipes use all manner of flours and grains, and raising agents from fresh yeast to leaven and soda. Someone below had complained of a limited variety of recipes, but I don't find that justified since there are plenty of recipes and there's no need for 23 variations on the same theme - in particular I find this book imparts a real feel for what's going on so that you can use your own initiative to experiment, though you'll find it hard to improve on the recipes provided here by Dan Lepard. Another complaint below is about the time it all takes, and there is some justification here if you're looking for a 40-minute loaf. Performing multiple tasks in a restaurant, the author found that dough sorts itself out nicely and the flour is best and properly saturated if left alone rather than pummelled to death. So it's often about 10-second kneads once in a while with lower proving temperatures of, say, 21 C. The `worst' it gets with a white leaven bread is around 3 kneads at 10 minute intervals, then a half hour, then an hour, in the tin and another hour, wait a few hours more (even 5). Naturally you can be doing other stuff in the kitchen at the same time or simply leave the house altogether. Other recipes are rather quicker. Another complaint is that you need to keep feeding your leaven (with more flour and water) - not so, as you can stick your jar of fermenting, gassy dough in the fridge and put it to sleep for quite some time. To conclude: fantastic hands-on stuff by a true expert who cares deeply about bread and puts it across superbly, great value, not a quick fix but if you're in the kitchen on Sunday you should be able to work something in. I had hardly baked before, so no experience necessary. Many thanks to Dan Lepard for reminding us just how important bread really is. Don't underrate it, or this book.
Review: Stupendously good - I’ve been making sourdough for many years, but bought this on impulse after reading a post on Dan’s blog. It’s a real pleasure to have ‘forensically’ clear recipe and process instructions and the book itself is fascinating: part travelogue which really caught me by surprise and quickly had me hooked. I’ve always been rather sceptical of the low knead / no knead technique, which is often over-sold and described in rather woolly terms; but the clear, authoritative tone of the writing persuaded me to have a go - and while it sounds corny, I really am very unlikely to ever go back to the way I was working the dough before. Huge round of applause from me: BUY THIS BOOK

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN  | B008YGJHBU |
| Accessibility  | Learn more |
| Best Sellers Rank | 326,760 in Kindle Store ( See Top 100 in Kindle Store ) 291 in Bread Baking 339 in Baking & Desserts eBooks |
| Customer reviews | 4.4 4.4 out of 5 stars (607) |
| Edition  | 1st |
| Enhanced typesetting  | Enabled |
| File size  | 68.9 MB |
| ISBN-13  | 978-1845337421 |
| Language  | English |
| Page Flip  | Enabled |
| Print length  | 408 pages |
| Publication date  | 13 Aug. 2012 |
| Publisher  | Mitchell Beazley |
| Screen Reader  | Supported |
| Word Wise  | Enabled |
| X-Ray  | Not Enabled |

## Images

![The Handmade Loaf: The book that started a baking revolution - Image 1](https://m.media-amazon.com/images/I/A1X0PSqRc5L.jpg)

## Customer Reviews

### ⭐⭐⭐⭐⭐ Caring, insightful and rewarding
*by A***N on 1 December 2007*

I've had this book a year, and it is undoubtedly a five-star book. The author writes so insightfully about the whys and wherefores, and when you follow the non-too-difficult recipes within you realize just how much talent, consideration and experience this excellently presented book offers. You'll find instructions for kneading and shaping, how to make and store your own leaven plus recipes from around Europe adapted for the home baker working by hand. The author has gone to the trouble of actually going to these places to talk with other bakers, and the corresponding photos of location, people and their wares give what I would describe as a sense of community. The recipes use all manner of flours and grains, and raising agents from fresh yeast to leaven and soda. Someone below had complained of a limited variety of recipes, but I don't find that justified since there are plenty of recipes and there's no need for 23 variations on the same theme - in particular I find this book imparts a real feel for what's going on so that you can use your own initiative to experiment, though you'll find it hard to improve on the recipes provided here by Dan Lepard. Another complaint below is about the time it all takes, and there is some justification here if you're looking for a 40-minute loaf. Performing multiple tasks in a restaurant, the author found that dough sorts itself out nicely and the flour is best and properly saturated if left alone rather than pummelled to death. So it's often about 10-second kneads once in a while with lower proving temperatures of, say, 21 C. The `worst' it gets with a white leaven bread is around 3 kneads at 10 minute intervals, then a half hour, then an hour, in the tin and another hour, wait a few hours more (even 5). Naturally you can be doing other stuff in the kitchen at the same time or simply leave the house altogether. Other recipes are rather quicker. Another complaint is that you need to keep feeding your leaven (with more flour and water) - not so, as you can stick your jar of fermenting, gassy dough in the fridge and put it to sleep for quite some time. To conclude: fantastic hands-on stuff by a true expert who cares deeply about bread and puts it across superbly, great value, not a quick fix but if you're in the kitchen on Sunday you should be able to work something in. I had hardly baked before, so no experience necessary. Many thanks to Dan Lepard for reminding us just how important bread really is. Don't underrate it, or this book.

### ⭐⭐⭐⭐⭐ Stupendously good
*by M***Y on 18 January 2025*

I’ve been making sourdough for many years, but bought this on impulse after reading a post on Dan’s blog. It’s a real pleasure to have ‘forensically’ clear recipe and process instructions and the book itself is fascinating: part travelogue which really caught me by surprise and quickly had me hooked. I’ve always been rather sceptical of the low knead / no knead technique, which is often over-sold and described in rather woolly terms; but the clear, authoritative tone of the writing persuaded me to have a go - and while it sounds corny, I really am very unlikely to ever go back to the way I was working the dough before. Huge round of applause from me: BUY THIS BOOK

### ⭐⭐⭐⭐ Obscure recipes, not very practical but good value
*by P***N on 3 May 2020*

No doubt, what this does it does well; however, as a practical guide to everyday baking it seems rather limited, the recipes routinely call for ingredients that are not likely to be held in my store-cupboard. Most of the recipes are from overseas and are unfamiliar. If you are looking for obscure artisan recipes to astound your friends, and have the opportunity to shop for the less common ingredients this might be just the book for you; if you want a guide to baking a variety of basic British breads there are much better alternatives. One valuable contribution is the quick-kneading method, I have tried this and it works a treat using my home-grown leven and makes the preparation of the dough a bit easier. At the kindle price of less than £1 it is worth looking at.

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*Product available on Desertcart Seychelles*
*Store origin: SC*
*Last updated: 2026-03-10*