It’s a really good book and in the main recipes work well. But.. 1. Measures are irritating as they are obviously divisions from sensible but large measures for a commercial baker. So we get measures to 0.25 grams and in weird totals far from a standard 500 gm loaf. Then 2. some recipes just don’t “add up” …. The wholemeal baguette is a good example. It needs much more flour. So:? learn from the process and I love the commitment and passioned writing (and totally agree with the move from kneading to very limited folding…. And the pumpkin loaf is a revelation) … But I agree with others over the poor editorial control in the book. I’d still give this a five star rank though!!
