Paul Hollywood 100 Great Breads: The Original Bestseller

Auntie Em wrote that the title name for each bread recipe is missing in the Kindle version.I am not sure if she just received a bad copy of the cookbook, or if past problems have been corrected.My Kindle version of this cookbook is excellently formatted with a recipe name heading each recipe page. It is easy to search for and bookmark recipes.Directions are easy to follow, concise, and complete. Not every recipe has a color photo, but a large number of them do.A few people might have complaints because all the recipes are in grams and ounces. (not cups, teaspoons, and tablespoons)If you want to insure you make a consistently delicious loaf of bread, weighing your ingredients is best. If you do not have a scale, please invest $10-15 in a digital kitchen scale. You will also need an instant read digital thermometer. (Pull your bread out at 180-210 degrees F. depending on the loaf. I bake my fruit breads to 200-210 degrees to dry them out from all the fresh fruit juices. Most breads are beautifully baked at 180-200 degrees F.) Bread is pretty forgiving if you stick to the science behind baking it. Veer off and you probably will not have a very good loaf of bread. Using a digital scale and thermometer will save you time, money, and frustration in the long run. They will more than make up for the small expense by producing excellent results.It is obvious that the recipes in this cookbook have been tested. Follow the recipe exactly at least the first time. Every one I have tried so far has been successful and delicious. Later with experience, you can make small tweaks. One of the tweaks I make is substituting dried cranberries when his recipes call for sultanas (raisins). I confess, I am not a big fan of raisins.For the most part, I follow Peter Reinhart’s advice at letting my bread ferment at least 8-24 hours in the refrigerator prior to baking. It helps develop flavor and the fermenting process seems to help with my gluten intolerance. Very few of the recipes in this book call for extending the fermentation process. No matter, the recipes still work when I slow the process down by refrigerating the dough. Sometimes the dough just needs an extra hour to come to room temperature prior to shaping and proofing.This is a great cookbook if you want tasty, homemade bread. Give it a try!

I love the way everything is explained and the pictures show how it should be done. Makes baking breads so much easier ,, love it .

I love to bake and I love British Baking Show! This book is perfect for starting out with breads of all varieties. I haven’t had anything that comes out poorly yet!

This book is generally pretty good. I found the recipes to be straightforward and generally not difficult to understand or bake. That said, this is definitely not a book for beginning bakers. If you buy this book you should already have some experience with baking bread and a solid foundation of baking knowledge and skill to work with - if you already know how to make bread pretty well then you'll be fine. If you are new to bread making you may find yourself struggling with many of the recipes in this book. A lot of the recipes are very brief - a small list of ingredients and a small set of instructions; very much a "go-do" type of recipe with no real explanations of anything given.I'm also not very fond of the background the text is set on. Some of the pages are a little difficult to read because the text is small and set against a background that makes it look almost fuzzy at first glance.(If you are a beginning baker and want a good tutorial in bread making from Paul Hollywood, I'd suggest you try his other book, titled "Paul Hollywood's Bread." It will be a much more thorough grounding in how to make bread and helping you learn the skills you need.)

Paul Hollywood is the king of breads. My wife loves his techniques and recipes and I get to enjoy the rewards of joy in baking.

I have the utmost admiration and respect for the author of this book. And I believe, although it is subtle, Paul Hollywood reveals that in the very beginning pages by offering the challenge of a Wheatsheaf Loaf as a first step in developing skills in bread making. He openly writes, "If you can make a wheatsheaf you can make anything in this book."I wholeheartedly recommend this book for anyone who wants to make a wide variety of breads, most of them quite simple, to enjoy with family and friends. At the same time, and perhaps even before venturing into 100 Great Breads, I would suggest spending some time with "The Bread Baker's Apprentice" (Peter Reinhart) to fully understand why things that go wrong with the breads in 100 Great Breads the baker understands where to look for the source of the problem.

This book is spectacular. Not only does every bread look spectacular, the science behind the bread is explained which is so interesting. I’ve made a few recipes so far and each one has gotten a raving review (from myself 🤣) they are basic but exciting at the same time.

It looks as if the issues with the kindle have been corrected. I saw a 2018 review that listed some issues with the kindle format, and another review that said their were missing letters throughout the e-book.I bought the kindle Jan. 2022 and it appears these specific issues have been corrected.That doesn’t mean any other errors (temp, cook times etc.) have been addressed, but I haven’t noticed them yet.If you’re a fan of GBBO and want to get into bread baking, I would suggest this book, along with Flour, Salt, Yeast, Water, and, Bread Maker’s Apprentice.

Made a few of these recipes great book

Excellent cookbook for various breads. I ordered it as a gift but I may just buy myself one as well at a later date.

A great book.

The print is small, the illustrations are good.

I am really enjoying these recipes.I tried the first one and everyone loved it!