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Brilliant Bread
James Morton was surely the people's favorite to win 2012's Great British Bake Off series—with his Fairisle jumpers and eccentric showstoppers, this soft-spoken Scottish medical student won the viewers' hearts, if not the trophy. James's real passion is bread-making. He is fascinated by the science of it, the taste of it, the making of it. And in Brilliant Bread he communicates that passion to everyone, demystifying the often daunting process of "proper" bread making. James uses supermarket flour and instant yeast—you can save money by making your own bread. You don't even have to knead! It just takes a bit of patience and a few simple techniques. Using step by step photos, James guides the reader through the how-to of dough making and shaping, with recipes ranging from basic loaves through flatbreads, sourdoughs, sweet doughs, buns, doughnuts, focaccia, and pretzels. Inspiring and simple to follow, with James's no-nonsense advice and tips, this book will mean you never buy another sliced white loaf again.
224 pages, Hardcover
First published August 29, 2013
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291 people want to read
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Displaying 1 - 30 of 31 reviews
February 7, 2017
This is definitely a book that can be read from start to finish and is more rewarding using it that way, rather than picking through looking for recipes. The book is structured almost as a course in bread baking, taking you from your basic white loaf to complicated laminated dough for croissants and pain au chocolat. I'm a baker who appreciates knowing the science behind what's happening in the bowl or oven - it helps me to understand what I'm doing, why things go wrong, and how I can adjust recipes or use a recipe as the basis for my own creation. This is where the book really shines: James Morton is the GBBO contestant who was a medical student, and he approaches baking the way I do. He has learned about the science and explains the whys of gluten, yeast, sour dough starters and so on in ways that are easy to understand. Even things like the relationship between cooking time and crust are explained! I also really appreciate his discussion of things like long proves in the fridge and why they're great for flavour as well as making bread baking easier to fit into your life.
The recipes are pretty great, too :-) So far, I've made his focaccia and the bread rolls, both of which came out beautifully. I have plans to try out a tea loaf today and prove it overnight in the fridge for the first time. Next up, I want to try one of the wholemeal bread recipes and the rye and raisin bread. I'd baked bread before I bought this book, but all I'd really done was find one recipe and never, ever vary from it because it worked. So I wasn't exactly a bread expert! I'd say this book has something for everyone from novice to experienced baker. The early recipes are achievable by anyone and there are plenty of more advanced recipes later in the book for bakers with ambition. For the first time, I actually think I might be able to achieve some of those complicated recipes one day. I've set myself a goal of trying to master the simplified rough puff croissants by the time I go to England for Christmas in 2018 - to give the family some Christmas morning croissants :-)
Highly recommended.
The recipes are pretty great, too :-) So far, I've made his focaccia and the bread rolls, both of which came out beautifully. I have plans to try out a tea loaf today and prove it overnight in the fridge for the first time. Next up, I want to try one of the wholemeal bread recipes and the rye and raisin bread. I'd baked bread before I bought this book, but all I'd really done was find one recipe and never, ever vary from it because it worked. So I wasn't exactly a bread expert! I'd say this book has something for everyone from novice to experienced baker. The early recipes are achievable by anyone and there are plenty of more advanced recipes later in the book for bakers with ambition. For the first time, I actually think I might be able to achieve some of those complicated recipes one day. I've set myself a goal of trying to master the simplified rough puff croissants by the time I go to England for Christmas in 2018 - to give the family some Christmas morning croissants :-)
Highly recommended.
August 2, 2020
I really wanted to love this book!
Unfortunately, it also seems to be written for the home cook who has never stepped into the kitchen before or paid any attention in school. It seems written for novices and/or children. It's hard to believe that this man was studying to be a medical doctor, but doesn't like the idea of getting all sciency in his explanations.
However, there are good tips on what is and isn't essential equipment, as well as tips about ideal oven temperatures for soft breads or crusty breads.
But. Virtually every recipe calls for an overly high amount of yeast: seemingly for any amount of flour, "1 × 7g sachet fast-action yeast" is called for.
Unless it's for sourdough bread. As I began to read through the sourdough section, I found myself saying out loud, "This . Is. Not. Necessary!" then "No no no no" when I read the following:
It was here that I started gasping in dismay: "[D]on't bother weighing your feeds, as this is faff and faff means I can't be bothered to feed my starter as often as it should be fed. If you're struggling to judge how much flour and water to use, always feed your starter using more flour than you think is already in the jar." Why?!? No wonder he has failures....
There is more faulty thinking with the rash statement, "[Y]ou should not use the no-knead method for sours." What a good thing it is that our bread doesn't know about that....
The Bake Off show disallowed James Morton from publishing the recipe he used to make his bagels, so he rewrote it. But learning that he made those Bake Off bagels in under 4 hours, it's not really a wonder that he rewrote the recipe... 4 hours? No wonder he calls for so much yeast in his bread recipes!
I was even more amazed to see "1 × 7g sachet fast-action yeast" plus "100g white sourdough starter (ideally 1–2 days since last feed" called for in the Fast Brioche recipe that Morton says could be ready in 4 hours! All that sourdough starter and all that yeast together for a small loaf that calls for only 200 grams of flour? How unnecessary. But it's the "Fast" aspect of the recipe that is especially amazing, particularly after reading he'd "rather have a little brilliant bread than lots of bland twaddle" in chapter 1, as well as the statement in chapter 3 that after a slow rise, "all sorts of wonderful flavours develop and [...] your dough will stay fresh for at least twice as long".
If half stars were allowed, I would rate this book at 2.5 stars. There are some excellent sections in the "Understanding Bread" part. Alas, the recipes themselves contain too much "faff".
Everyone has the right to know how straightforward baking brilliant bread can be. Allow me, and I'll humbly be your guide as very best I can – if you have any problems, get in touch and I'll be happy to help you out. World-class buns are a goal that should be in every home oven's sights. [Foreword]
~ ~ ~ ~
[T]his book is a little different: it is built from the ground up for the home baker. [Introduction]
Unfortunately, it also seems to be written for the home cook who has never stepped into the kitchen before or paid any attention in school. It seems written for novices and/or children. It's hard to believe that this man was studying to be a medical doctor, but doesn't like the idea of getting all sciency in his explanations.
However, there are good tips on what is and isn't essential equipment, as well as tips about ideal oven temperatures for soft breads or crusty breads.
But. Virtually every recipe calls for an overly high amount of yeast: seemingly for any amount of flour, "1 × 7g sachet fast-action yeast" is called for.
Unless it's for sourdough bread. As I began to read through the sourdough section, I found myself saying out loud, "This . Is. Not. Necessary!" then "No no no no" when I read the following:
If you want to sacrifice some of the romance, add some dried yeast. It wont technically be spontaneous [Starting a Starter]
It was here that I started gasping in dismay: "[D]on't bother weighing your feeds, as this is faff and faff means I can't be bothered to feed my starter as often as it should be fed. If you're struggling to judge how much flour and water to use, always feed your starter using more flour than you think is already in the jar." Why?!? No wonder he has failures....
There is more faulty thinking with the rash statement, "[Y]ou should not use the no-knead method for sours." What a good thing it is that our bread doesn't know about that....
The Bake Off show disallowed James Morton from publishing the recipe he used to make his bagels, so he rewrote it. But learning that he made those Bake Off bagels in under 4 hours, it's not really a wonder that he rewrote the recipe... 4 hours? No wonder he calls for so much yeast in his bread recipes!
I was even more amazed to see "1 × 7g sachet fast-action yeast" plus "100g white sourdough starter (ideally 1–2 days since last feed" called for in the Fast Brioche recipe that Morton says could be ready in 4 hours! All that sourdough starter and all that yeast together for a small loaf that calls for only 200 grams of flour? How unnecessary. But it's the "Fast" aspect of the recipe that is especially amazing, particularly after reading he'd "rather have a little brilliant bread than lots of bland twaddle" in chapter 1, as well as the statement in chapter 3 that after a slow rise, "all sorts of wonderful flavours develop and [...] your dough will stay fresh for at least twice as long".
If half stars were allowed, I would rate this book at 2.5 stars. There are some excellent sections in the "Understanding Bread" part. Alas, the recipes themselves contain too much "faff".
June 22, 2019
What a great guide for beginners - such as myself. I may have highlighted half the book!. Its set out and written step by step, and has given me a greater appreciation for making bread. I wanted a book that was simple, easy, and not too faffy. Some bakers over complicate things for us home bakers. So it was refreshing to actually enjoy reading from start to finish, without be overwhelmed. I would highly recommend this book for anyone who wants to make bread, especially begginers.
March 4, 2023
I really love the voice of the author, the ease he lends the baking process. The recipes are versatile and I was inspired to try out some of his combinations/creations. The downside: too much yeast and also too much sourdough starter in the recipes. No idea why he recommend to use this high percentage if he also recommend to give the dough longer times to proof.
Besides intensive kneading of spelt dough destroys the gluten, he seems to be of a different opinion (I also would have used a roux for the spelt bread, for longer freshness). The same goes for the rye bread: he again wants the dough to be kneaded very long. So far my experience is a different on, that rye only needs mixing and near to no kneading.
Nevertheless, there are so many inspiring recipes that I think the book is worth 3,5 stars.
Besides intensive kneading of spelt dough destroys the gluten, he seems to be of a different opinion (I also would have used a roux for the spelt bread, for longer freshness). The same goes for the rye bread: he again wants the dough to be kneaded very long. So far my experience is a different on, that rye only needs mixing and near to no kneading.
Nevertheless, there are so many inspiring recipes that I think the book is worth 3,5 stars.
April 25, 2023
The explanations and step-by-step photo instruction/guides are exceedingly helpful and set this apart from many other bread baking books. The emphasis is firmly on home baking, flavor, and understanding what you are doing!
Foccacia
Tea Loaf*
Stilton Braid
Balsamic Onion Batons
Pain De Provence
Sourdough Starter
Pain De Campagne*
Ciabatta
Pane Toscano - the exploration of the historical events that led to no salt being used are included!
Staple White Sourdough
Seeded Sour
Doughnuts
Challah
Hot Cross Buns
Stollen
Proper Panettone - tricky and time-consuming
Yum Yums
Shetland Bannocks
Granny's Scotch Pancakes
The Breads with Bits section - scrumptious!
Foccacia
Tea Loaf*
Stilton Braid
Balsamic Onion Batons
Pain De Provence
Sourdough Starter
Pain De Campagne*
Ciabatta
Pane Toscano - the exploration of the historical events that led to no salt being used are included!
Staple White Sourdough
Seeded Sour
Doughnuts
Challah
Hot Cross Buns
Stollen
Proper Panettone - tricky and time-consuming
Yum Yums
Shetland Bannocks
Granny's Scotch Pancakes
The Breads with Bits section - scrumptious!
February 23, 2014
This is simply the best bread book available.
I am a gormless, narcissistic teenager with next to no knowledge of the complex and highly scientific world of bread making. After falling in love with the gorgeous James Morton on The Great British Bake Off, I decided to buy his book, mostly because he looked so cute on the front cover (shallow, I know).
However, this may have been one of the best impulse buys I have ever made because, as well as looking effortlessly cute in all his photos, James has written recipes that actually work for amateurs (aka idiots) like me!
If you want to make bread, this is the only book you'll need. If I can use it to make a good loaf in my dreamy teenage haziness then anyone can.
I am a gormless, narcissistic teenager with next to no knowledge of the complex and highly scientific world of bread making. After falling in love with the gorgeous James Morton on The Great British Bake Off, I decided to buy his book, mostly because he looked so cute on the front cover (shallow, I know).
However, this may have been one of the best impulse buys I have ever made because, as well as looking effortlessly cute in all his photos, James has written recipes that actually work for amateurs (aka idiots) like me!
If you want to make bread, this is the only book you'll need. If I can use it to make a good loaf in my dreamy teenage haziness then anyone can.
December 23, 2018
Good entry book to bread baking. Most of the important topics are discussed without diving deep. Lots of easy to follow recipes ordered by difficulty.
One thing to note : the author is UK based and the book is clearly written for UK audience. Considering that the main ingredient of a bread - flour - differs from country to country this may be a problem for people outside UK especially beginners.
One thing to note : the author is UK based and the book is clearly written for UK audience. Considering that the main ingredient of a bread - flour - differs from country to country this may be a problem for people outside UK especially beginners.
July 26, 2020
Fantastic book
Just made my first recipe from here. Soft white bread rolls.
They taste great perfect for picnics. Will be baking more from this book I want to try every recipe
Just made my first recipe from here. Soft white bread rolls.
They taste great perfect for picnics. Will be baking more from this book I want to try every recipe
November 16, 2020
Very readable and above all accessible book - it makes you think you can do it, with little slaving or experience. The anti-Heston. He has a great friendly writing tone and enthusiasm for the subject.
Grading the recipes from simple to more complex is a great way to set things out and even the simple ones aren't boring. The first thing I made was the focaccia, which was a huge success.
The only thing is that other than that one I personally haven't been able to make the no-knead method work - everything seems to end up close and heavy. Maybe I need to persevere, but if you ask me for best results just put everything in the flipping mixer, rest, and then give it a good knead. (Also my yeast has never been killed by the salt).
Still love the recipes though, and the sciencey stuff is also a really good read.
Grading the recipes from simple to more complex is a great way to set things out and even the simple ones aren't boring. The first thing I made was the focaccia, which was a huge success.
The only thing is that other than that one I personally haven't been able to make the no-knead method work - everything seems to end up close and heavy. Maybe I need to persevere, but if you ask me for best results just put everything in the flipping mixer, rest, and then give it a good knead. (Also my yeast has never been killed by the salt).
Still love the recipes though, and the sciencey stuff is also a really good read.
May 25, 2023
I've only tried a couple of recipes but judging by other low star reviews readers find this book uses too much yeast.
The first recipe I tried was a fruit loaf, it used twice as much yeast as I would have expected and it did rise lots, after it was cooked it was nice enough but did have a very weak structure which I presume was from rising too much.
I tried a sourdough, which he suggests adding some dried yeast to, which completely defeats the point of sourdough. The recipe suggested you make it into two batons but the photo showed it as a sandwich loaf. I tried the sandwich loaf and it wasn't good, it was too heavy.
It's a pity as I enjoyed the way the book was presented, it has nice photography and James makes the text interesting to read. After two unsuccessful recipes I probably won't try any more.
The first recipe I tried was a fruit loaf, it used twice as much yeast as I would have expected and it did rise lots, after it was cooked it was nice enough but did have a very weak structure which I presume was from rising too much.
I tried a sourdough, which he suggests adding some dried yeast to, which completely defeats the point of sourdough. The recipe suggested you make it into two batons but the photo showed it as a sandwich loaf. I tried the sandwich loaf and it wasn't good, it was too heavy.
It's a pity as I enjoyed the way the book was presented, it has nice photography and James makes the text interesting to read. After two unsuccessful recipes I probably won't try any more.
July 3, 2023
While I am yet to try any recipe from Brilliant Bread by James Morton, I enjoyed this book for its no-jargon, beginner friendly approach. The recipes aren’t more complicated than they need to be which is great if you don’t yet really have any idea what you’re doing when making breads. Most recipes also have an accompanying picture, so that we know what are we aiming for. Morton's writing style is engaging, he injects humor and personal anecdotes throughout the book, which adds a delightful touch and keeps the reading experience enjoyable. However, if you’ve been baking bread for years and are looking for some more complex, innovative new ideas, this may not be the right read for you.
February 26, 2019
Stumbling upon this book is definitely an unexpected pleasant surprise.
Finally, a simple, straightforward, succinct bread-making book that actually makes sense. No bizarre and hard-to-find ingredients, and no tedious babbling. Every recipe counts! I probably will keep this as my reference book in the future.
Really happy to find this gem and glad to see it is well received so far!
Finally, a simple, straightforward, succinct bread-making book that actually makes sense. No bizarre and hard-to-find ingredients, and no tedious babbling. Every recipe counts! I probably will keep this as my reference book in the future.
Really happy to find this gem and glad to see it is well received so far!
June 2, 2020
Brilliant Book.
This is ideal for anyone looking to get to grips with baking. It explains its technicalities without being technical. Highly recommended for anyone taking up baking but with so many classic recipes there’s plenty for someone who’s looking to expand their repertoire too.
This is ideal for anyone looking to get to grips with baking. It explains its technicalities without being technical. Highly recommended for anyone taking up baking but with so many classic recipes there’s plenty for someone who’s looking to expand their repertoire too.
August 10, 2020
Love the no fuss, straightforwardness of this book! I can now make a mean loaf of white bread...keep coming back to this book for it’s simplicity
Love it! Feel like this is my little bread bible. I try other recipes but still come back and use what I’ve learned from this book- still learning!
Love it! Feel like this is my little bread bible. I try other recipes but still come back and use what I’ve learned from this book- still learning!
April 19, 2024
I liked the idea of a more casual, everyday approach to breadmaking, not by a professional chef but someone who loves bread and wants to make it more accessible and easy. I liked the techniques to fit bread making around my working life. Good selection of recipes from easy and basic to slightly tricker. There are no requirements for fancy equipment, unlike some other bread making books.
April 6, 2020
Brilliant way to learn how to bake bread. I started at the beginning and made 2-3 breads from each section. Highly recommend!!
April 19, 2020
Helpful read. Wish it contained more good recipes.
October 20, 2020
Fascinating read.
February 28, 2021
I have made several recipes from this book so far. Using Morton's techniques I have achieved my best-ever bread results. I plan to continue my bread journey using his recipes and techniques.
August 5, 2022
Morton is very specific in his instructions, and does a bang up job in getting to what the best techniques are for a great loaf of bread.
July 1, 2023
This book tariff me how to bake bread and to bake it well. I can't commend it enough.
January 5, 2021
Down to earth, very helpful, with good humour
August 31, 2020
Marvellous book! I think this is actually the first cookbook that I've read cover to cover (every single recipe and its instructions). Yes, it's that great! And I've already tried some of the recipes out and they went well. I have a long road ahead (no doubt), but bit by bit, things are coming together with new knowledge, which James has provided in this book. If you like baking bread, this is a must in your kitchen. :)
September 15, 2013
This book is AMAZING!!
We made the banana loaf cake, it was really really easy to make and tasted SOOOOOO DELICIOUS!!!!
Also made the pancakes for my daughters birthday which went down very well indeed :o)
Cant wait to try some more things out.
Really easy to follow recipes :o)
We made the banana loaf cake, it was really really easy to make and tasted SOOOOOO DELICIOUS!!!!
Also made the pancakes for my daughters birthday which went down very well indeed :o)
Cant wait to try some more things out.
Really easy to follow recipes :o)
December 18, 2013
Fantastic book!!! I have been baking bread for a year, and this book has a great mix of difficulties for me. I love his style, and all of the recipes I have done have produced breads that were delicious and fun to work with!
August 11, 2016
Worth it just for the "no kneading" version of the bread recipe. Some of the other recipes involve a bit too much faff for my liking - but other people may be happy enough with that. In any case, great and useful book.
August 24, 2014
A brilliant cook book that explains the how's and whys about bread making. Written in easy to understand language and an amusing tone. What's more, I haven't bought a loaf of bread for months because it doesn't taste anywhere near as good as the loaves from this book.
October 14, 2013
The best bread book, by far, for beginners anyway
December 21, 2015
Best bread book.
No nonsense book about bread. Make bread at your pace, I like idea of shoving the dough in the fridge if you need to go out.
No nonsense book about bread. Make bread at your pace, I like idea of shoving the dough in the fridge if you need to go out.
May 17, 2017
Every single recipe I have tried in the book has been a success! Would recommend to anyone who is interested in making bread, the recipes are so thorough and fool-proof!
Displaying 1 - 30 of 31 reviews