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a review of books – plus a wholemeal loaf with dark beer and honey

3 October 2014 by Dominic Franks




Bread by Dean Brettscheneider
it’s quite incredible how when you think you’ve got a hang of bread making, another book comes along and throws you a curve ball… well maybe less of a curve ball and more of a few little things that you didn’t know that when applied make your bread baking so much more superior than before.  Bread by Dean Brettscheneider is a beautiful book, with page after page of mouthwatering photo’s of bread, lots of varied recipes with very clear instructions and a brilliant introduction that includes a little history of bread making and his 11 basic ‘know-how’ steps from simple stuff such as how to knead to the more complicated proofing and shaping.  I know I will be referring back to this book time and time again.  It has a very relaxing and knowledgeable voice.

Bread by Dean Brettscheneider retails at £25 and is published by Jaqui Small, it is available at all good book stores and of course amazon


Kitchenalia by Vinny Lee
this is one of those books where the phrase ‘vintage kitchen porn’ is entirely appropriate.  The book is rammed full of inspiring and delicious looking photo’s of kitchens and kitchenalia without a single food item in sight.  I love books like this, just to look at the images and take ideas from.  In fact we’re working on a new project for Benefit Cosmetics that has a 1950’s vibe and i’ve already lifted a few ideas from the pages of this book.  I’m not 100% sure of exactly just how informative the book is for a novice stylist as it doesn’t really actually tell you much other than ‘gather this’ and ‘find that’ but I still loved it nonetheless.

Kitchenalia by Vinny Lee retails at £25 and is published by Jaqui Small, it is available at all good book stores and of course amazon – to order Kitchenalia at the discounted price of £25 including p&p* (RRP: £30) telephone 01903 828503 or email mailorders@lbsltd.co.uk and quote the offer code APG221

How to be a better cook by Lorraine Pascale
i don’t like Lorraine Pascale.  There, i’ve said it.  I’m not entirely sure what it is I don’t like about her, she just doesn’t speak to me.  I’m sure she’s a very nice person and I hope, should she happen to come cross this review, she doesn’t take this too personally because the recipes in her new book are actually perfectly nice, it’s simply that she doesn’t inspire anything in me.  I find the photo’s very simple and way too clean to the point of them not being particularly tempting… I flick through the book and I have no desire to make any of them.  The recipes are perfectly nice but again, nothing that really packs a punch or really makes me want to pick up an apron and then there’s the title.  Yes, I agree that you never stop learning but I’m not convinced that Lorraine is the person to teach me…

How to be a better cook by Lorraine Pascale retails at £25 HB and is published by Harper Collins, it is available at all good book stores and of course amazon


wholemeal loaf with dark beer and honey
this bread is not taken directly from Bread by Dean Brettscheneider but is inspired by a recipe found within those pages, which is partly what I love about the book as you can take ideas from it and creat you’re own recipes, or I did at least and it worked out very successfully

300g strong wholemeal flour
100g strong white flour
7g fast action dried yeast
1 large teaspoon salt (I used Maldon sea salt flakes)
300ml dark beer (I used a Lincolnshire ale called Batemans)
1 tablespoon honey

throw all the ingredients into a very large bowl, bring together with a rubber spatula and then get your hands in and knead in the bowl for a few minutes before transferring to a lightly oiled work surface to knead for a full 10 minutes until soft and shiny 
pop into a lightly oiled bowl, cover the bowl with cling film and set aside for an hour or until the dough has doubled in size
preheat the oven to 200C, place a roasting tin in it and prep a baking tray with parchment paper
after the dough has proved, knock it back in the bowl by punching it then place the dough onto an oiled surface and fold it over a few times, then form it into a ball by holding it in both hands and tucking it under itself a few times so that the top tears
lay it onto the baking tray, cover in a large plastic bag and set aside for 30 mins whilst you heat up the oven to 220C.
once you’re ready to bake spray the top of the loaf with water, sprinkle with flour, slash three times across the top in one direction.  Open the oven and pour cold water into the roasting tin, shove the bread in and bake on 220C for 10 mins then reduce the heat to 180 for a further 20 mins then remove from the oven and lay on a wir
e rack to cool completely
eat and of course, enjoy!

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Filed Under: Bread Tagged With: book review, Dean Brettschneider, Lorraine Pascale, Vinny Lee, wholemeal flour

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Comments

  1. Sue/the view from great island says

    3 October 2014 at 3:20 pm

    OK Dom, I wasn't sure which was the book cover and which was your bread, what a wonderful loaf and fabulous photos! I think I'm going to give this a try, it's calling to me…:)

  2. belleau kitchen says

    3 October 2014 at 3:36 pm

    that's so sweet Sue… thank you. Was a very delicious bread that was far nicer toasted than not. x

  3. Kevin Chambers-Paston says

    3 October 2014 at 7:49 pm

    Your bread looks seriously good! The bread book and Lorraine's both look great but I NEEEED that Kitchenalia book. It's everything I aspire to be one day. I need to sit down with that book, a massive latte and a bit black marker!

  4. Deon says

    4 October 2014 at 6:30 am

    Hi Dom,

    I am so pleased that someone else doesn't like Lorraine. I always felt like I couldn't say anything as everyone seems to like her! I am totally going to look up the bread book however.

  5. Karen S Booth says

    4 October 2014 at 1:44 pm

    LOVE that Kitchenalia book Dom, but, the BREAD has all my attention though! Karen

  6. Stuart Vettese says

    4 October 2014 at 2:03 pm

    That bread looks heavenly! I like Lorraine though, I hope she has a new show on TV soon.

  7. Susan Lindquist says

    4 October 2014 at 6:47 pm

    I never tire of looking at a gorgeous loaf of bread OR at a good book about bread!

  8. lapin d'or says

    4 October 2014 at 8:30 pm

    I'm not a Lorraine Pascal fan either, always seems a bit clinical and style over substance. Dean Brettschneider on the other hand, is in my book, a genius, and I am looking forward to getting Bread as soon as I can

  9. Emine Hassan says

    5 October 2014 at 7:06 am

    I didn't mind Lorraine, and then I watched a couple episodes of How To Be A Better Cook and realised that, actually, Lorraine is quite patronising and passive aggressive.

  10. All That I'm Eating says

    5 October 2014 at 8:06 am

    A nice round up of books, I'm not a huge fan of Lorraine either. I haven't seen the other two books but the Dean Brettschneider book sounds fab. Your beer and honey bread looks lovely.

  11. Janice Pattie says

    5 October 2014 at 5:56 pm

    The Bread book is a beauty, I also have a copy. The kitchenalia book looks fun too. I think Lorraine Pascale is great for beginner cooks and she does have some good ideas for tasty dishes.

  12. Choclette Blogger says

    6 October 2014 at 8:54 am

    Why have I not heard of Dean? I'm losing my touch. Your bread looks fab Dom and it sounds very tasty. I really must get more adventurous with my bread making and not keep sticking to the tried and tested. As for Lorraine. I quite like her, but I'm so pleased you were honest about what you thought of the book – too many blog reviews never say anything negative at all, so I don't trust them.

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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