His protégé is no exception, not only railing against plant bread, but also lambasting supermarket in-stores and even those local craft bakers that ape industrial breadmaking on a smaller scale.īut for a small book, it is densely packed with nuts-and-bolts information, from working out bakers’ percentages to ingredient suppliers. As you would expect, no book released under the Fearnley-Whittingstall banner would come without a little tub-thumping. Such flights of lunacy have evidently rubbed off from Hugh Fearnley-Whittingstall, whom he works under as River Cottage’s baker. "If I was a lump of dough," he writes, "proving my final minutes away and contemplating the manner of my passing, I’d choose the old-fashioned way to go - to be slipped, bare-bottomed, straight on to the ash-covered floor of a hell-hot wood-fired oven." Not content with offering a pretty thorough description of the breadmaking process and a range of classic bread recipes, Stevens goes one further with a step-by-step guide to building a clay oven. It’s rare that a book comes along that combines breadmaking and DIY, but here it is. By Daniel Stevens, introduced by Hugh Fearnley-WhittingstallĢ24 pages, Published by Bloomsbury, £14.99
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