As well as baking fresh bread every day in the HQ kitchens, Daniel Stevens leads the ever-popular Build and Bake courses, which equip students with the skills to build their own outdoor wood-fired oven. Daniel has been cooking and baking in professional kitchens for several years, in Hertfordshire, where he grew up, and more recently in Dorset, where he now lives. He has been part of the kitchen team at HQ since June 2006.

Breadfeatures a host of recipes for all levels of bread-makers, including simple one-flour recipes like soda bread and no-yeast loaves that can be mixed, kneaded and baked in no time at all.

First, Daniel examines the key ingredients in baking (flour, yeast, salt and water), explains the science behind the seemingly alchemic processes, and advises on the right kit to get started. He then demonstrates how to make yeast and non-yeast breads, as well as enriched doughs and home-started sourdough, and includes sixty recipes, covering everything from the simple white loaf and familiar classics such as ciabatta, naan and pizza bread, to fresh new challenges like potato bread, rye, tortilla, croissants, doughnuts and bagels.

The handbook is completed by full-colour photographs throughout, including step-by-step photos, instructions for building your own bread oven, and a directory of equipment and useful addresses.

'My team at River Cottage really know how to find and cook good, fresh food. Together we are creating a series of handbooks crammed with expert information. They will be passionate, but practical so that you can have a really useful book to hand whenever you feel the urge to forage, preserve, bake, grow or cook'

'The best guide to gathering and eating wild mushrooms there has ever been'

If you have yet to come across the River Cottage Handbooks, I can't recommend them enough

In the third of the River Cottage Handbook series, Daniel Stevens explains the ins and outs of baking, and inspires us to abandon ready-sliced loaves for a world of delicious breads baked at home