I recently met Daniel Stevens, the author of the River Cottage Bread Handbook who gave me a few good bread making tips and also encouraged me to buy his book (no bias there for sure! haha).
I did go and buy the book in the end and it turned out to be a wonderful read. An incredibly informative book with mouthwatering photos and anecdotes which made me smile. Dan has a certain way with words and a knack for describing certain indescribable things about the bread making process. For example writing on when the dough is proved enough:
It is hard to describe the perfect moment in words. The best I can say is that a really well-shaped, tightly moulded, perfectly risen loaf has a certain look and feel about it, as if it is just bursting to be baked.
I wasn’t planning to make brioche until much later in my bread-making adventure, but then the Bread Handbook informed me that “contrary to popular belief, as bread goes, brioche is pretty straightforward”. And who doesn’t love brioche. It’s light, bready, rich, sweet… and if that wasn’t enough it has a soft, golden brown crust.
I made the most deliciously indulgent brioche sandwich for lunch that day and then had it toasted with butter for breakfast the next morning. I’m pretty sure I can feel my waistline expanding with every slice of bread…. :s