Since it first appeared in 2004, Jeffrey Hamelman’s Bread has been hailed as a “revelation” and a “masterpiece of bread baking literature.” Hamelman, one of fewer than 200 Certified Master Bakers in the United States and a recipient of the Bread Baker’s Guild of America’s Golden Baguette Award (2005), explains the complex techniques of bread baking using simple illustrations and includes recipes for various breads, among which are sourdoughs, authentic rye breads, French breads, flat breads, and brioche.
This book is a must-have for the dedicated home baker and the professional baker.
New to this edition:
⚫ 252 step-by-step illustrations of techniques
⚫ 41 full-color photographs
⚫ 140 bread formulas, including 30 new breads
⚫ Updated information on working with locally grown whole grains, milling technology, and hand mixing techniques
“This new edition of Jeffrey Hamelman’s book brings to light a great diversity of artisan bread making methods. Readers will discover an anthology of recipes from the French, German, Italian, and Swiss traditions, patiently reconsidered and shared with great generosity. It is a milestone in American bakers’ increasingly serious approach to artisan baking. With her wonderful drawings, Chiho leads the reader to an easier understanding of hand skills. This landmark book enables both home bakers and experienced professionals not only to make breads of the highest quality, but also to guide them to a thorough understanding of the keys to success.”
—Hubert Chiron, Institut National de Recherche Agricole (INRA), Nantes, France
Portland-based baker Ken Forkish developed and tested his recipes in his home oven. He includes clear instructions and striking photographs to aid the home baker in creating top-quality artisan breads and pizzas. The book is detailed, with each section focused on a different type of bread (yeast bread, sourdough levain, and pizzas) and prefaced with an entire chapter explaining the various techniques and key concepts behind each type of bread.
Whether you’re a novice or an experienced baker, there’s something in this book for you.
The third in a series by the revolutionary Chad Robertson of Tartine Bakery in San Francisco. In this timely offering Robertson explores baking with whole grains and heirloom grains just as the discussion about the benevolence of whole, ancient grains with regard to gluten intolerance is becoming prevalent. Robertson’s wife Elisabeth Prueitt, pastry chef and co-owner of Tartine Bakery, suffers from gluten intolerance and served as guinea pig during Robertson’s experimentation.
Tartine No. 3 features 85 innovative, whole-grain versions of favorite Tartine recipes, both breads and pastries alike, with techniques and delicious results beautifully depicted by more than 100 photographs. A must-have for whole-grain baking, and certainly for anyone who admires Robertson’s innovative work.
– The master method for Tartine whole-grain breads
– Flavored breads, including Sunflower Flax and Spelt Wheat Barberi style with Nigella and Za’atar
– Sprouted-grain hearth loaves, including Emmer with Maple and Quinoa White Wheat
– Crispbreads: Spelt with Sunflower Seeds, Creme Fraiche, and Comte. Also, Swedish-style Knackbrod
– Sweets such as Chocolate Whole-Grain Croissants and Fruit Tarts with spelt or kamut dough
Tartine No. 3 is being released November 12, 2013. Pre-order your copy on Amazon.com now.
This book challenges the idea that wood-fired ovens are only for baking bread and making pizzas. It includes information and recipes for baking and cooking more delectable treats and hearty meals than you might have previously imagined possible in a wood-fired oven. It’s meant for the amateur and professional baker alike, and for those without a wood-fired oven, the wonderful recipes can be made in the home oven.
Leading baker and instructor Richard Miscovich has worked with wood-fired ovens for many years and has developed a widely-accepted expertise on the subject. He has broken the book down into three broad categories: how wood-fired ovens work and how to use them; how to make bread; and “enjoying the ride” of utilizing retained heat with which to cook. The recipes themselves are organized by decreasing heat required, mirroring the temperature of the oven as its heat dissipates.
– Baking breads
– Making pizza and other live-fire flatbreads
– Roasting fish and meats
– Grilling, steaming, braising, and frying
– Baking pastry and other recipes beyond breads
– Rendering animal fats and clarifying butter
– Food dehydration and infusing oils
– General masonry oven design tips
– Commercial yield formulas
– More about baker’s percentage
– Bread production schedule
– Oven temperature log
– Starting a liquid sourdough starter from scratch
– Regular maintenance: care and feeding of a liquid sourdough starter
From the Wood-Fired Oven is dense with information that’s conveyed in an easy-to-understand, conversational way. Having taken a baguette course from Richard years ago, I can tell you that reading this book is like having him in the room with you. The book itself is beautifully bound and filled with full-color photos which detail both specific techniques and delicious results.
“It is a must-have addition to the collection of any food enthusiast, amateur or professional!” – Jeff Yankellow, board director Bread Baker’s Guild of America
“Even if you don’t have a wood-fired oven, and you bake bread, get this book. The technical information about bread is approachable and correct and will bring your bread bread baking to the next level.” – Solveig Tofte, co-owner of Sun Street Breads, Minneapolis
“This is the book for which all wood-fired oven owners, hopeful owners, and serious bakers have been waiting. Richard Miscovich’s descriptions and instructions are both practical and inspirationally poetic- dare I say, soulful. He ignites the fire within and compels us to want to know what he knows and to bake as well as he bakes. In this book, he shares it all.” – Peter Reinhart, author of the Bread Baker’s Apprentice and Artisan Breads Everyday
I love this new bread cook book, How to Make Bread, by Emmanuel Hadjiandreou, whom another reviewer referred to as a “baking legend of the future”. I wouldn’t be surprised.
Within 2 weeks of receiving it I had already made 6 of the over 60 wonderful recipes, including such fun, innovative and adventurous recipes as Prune Peppercorn Rye, Fig Walnut Anise & Beetroot Sourdough.
- The basics of bread making
- Yeasted breads
- Wheat free and gluten free breads
- A very nice section on Sourdough Breads
- A tantalizing section on pastries and sweet treats
This book is worth owning for the photography alone. It’s full of gorgeous color photographs by acclaimed photographer Steve Painter. One cannot look though this book without being compelled to race to the kitchen and start baking from it.
How to Make Bread makes a “no miss” gift. Even someone with tons of bread books, like myself, will greatly appreciate it. Perhaps more so. Its clear and simple instructions also make it an excellent choice for someone new to bread baking.
Tartine’s signature bread, the basic country bread, is truly amazing. This book is largely dedicated to showing people how to duplicate the results at home. 50+ pages of the book address it. Before buying this book, browse through some of the many reader comments on Amazon and see it you think it’s for you. If you’re a beginning bread baker, a more fitting choice might be one of Peter Reinhart’s books, or How To Make Bread (above) and/or one of the many no knead books on the market.
Tartine Bread comes from a man many consider to be the best bread baker in the United States: Chad Robertson, co-owner of Tartine Bakery in San Francisco, a city that knows its bread. To Chad, bread is the foundation of a meal, the center of daily life, and each loaf tells the story of the baker who shaped it. He developed his unique bread over two decades of apprenticeship with the finest artisan bakers in France and the United States, as well as experimentation in his own ovens. Readers will be astonished at how elemental it is. A hundred photographs from years of testing, teaching, and recipe development provide step-by-step inspiration, while additional recipes provide inspiration for using up every delicious morsel.
It’s fitting that this late entry to the market of books covering artisan no knead bread baking is the best of the bunch. Thanks to author Jim Lahey, with a big assist from NY Times food writer Mark Bittman, quality home bread baking is being enjoyed by countless grateful folks worldwide. Jim hit the target for an audience starved for time and quality bread.
Lahey’s flamboyant personality comes through in his creative and diverse recipes. His Carrot Bread was the first notch in my expanding belt. Made with fresh carrot juice (in place of water), walnuts, currents and cumin seeds, the bar was set high. However, I cleared the bar with room to spare with his Coconut-Chocolate Bread. Do you like bread? Do you like chocolate? Do you have a pulse? If you answered “yes” to one or more of these questions, this book will pay off fast. I can’t wait to dig into his amazing looking pizza recipes and much more. Click on over to Amazon’s editorial and glowing reader reviews to check it out.
Another great bread book from one of our premier bakers and instructors, Peter Reinhart. Follow the links to the Amazon reviews and videos. While there, click the “Look Inside” link for a list of the excellent recipes. As one of the recipe testers for this book (lest you think this makes me special, selected testers simply volunteered early), I’ve tried several of the recipes and loved the results.
You’ll find a wide range of recipes all carefully explained and illustrated. This book is one of the many recently that capitalizes on the popularity of quality artisan breads that are also easy to make. As with all Reinhart books, the care, quality and presentation are all quite evident here.
I bake from this book extensively. The 100% whole wheat sandwich loaf is a regular in our household. It’s great flavor and light crumb is amazing for an all whole wheat bread.
If you’re interested in baking all whole grain breads, this book is one of your best resources. If you’ve struggled to bake whole grain breads that won’t be mistaken for the proverbial doorstop, then it’s a must.
If you read all the Amazon reader comments, I think you’ll get a fair assessment of what you can look forward to.
An in depth book review is also available through this Google Book Search.
Other personal favorites are the whole wheat pizza crust, the Oat Bran Broom Bread with toasted sunflower seeds (super high fiber) and the Swedish Rye Bread (Swedish Limpa). All are 100% whole grain. It’s so nice to bake healthful breads that also have a great taste and texture.
There’s a commonality to most of the recipes, so once you’re comfortable making one of the recipes, the others come easily. The sourdough purist may be a little disappointed. While the use of sourdough is a stated option in many of the recipes, almost all of them call for instant yeast. Even the sourdough option includes yeast as well. Until this book came along, I considered myself one of those purists. For these recipes, I have no problem spooning out the SAF instant.
In this video, Peter Reinhart is discussing his methods used in this book.
After perusing the remarkable recipes in Daniel Leader’s compilation of the best of Europe’s artisanal breads, only the most resolutely self-controlled baker will be able to resist marching to the kitchen to reproduce one of these captivating loaves. Leader explains how to create a sourdough from airborne yeasts, and he uses that starter for many of these breads to yield superior, deep flavor and thick, crunchy crusts. Ranging from baguettes to chocolate croissants, from Italian ciabatta to dark Silesian rye, and from Czech country bread to potato pizza, these recipes give access to bread bakers’ highest art. For those lacking the courage and patience to ferment a real sourdough starter, Leader offers several different shortcuts to success. Line drawings guide the novice, and full-color photographs render ideals for Leader’s students to emulate. Question-and-answer sections throughout the book succinctly clarify potential problem areas. Leader’s Auvergnat blue cheese rye rolls alone make this book a must for devotees of the baker’s art.
I would recommend this book even if I weren’t biased due to the fact that I love the King Arthur Flour company, employees, products, store and bakery in Vermont, or that my wife won this book as a door prize at a King Arthur baking class in St. Louis. All that aside, the recipes in the book are great, the book is clearly written and a pleasure to read. Whenever I pick it up I can only think that life is too short for all there is to bake and enjoy.
Forget what you know about whole grain baking. Instead, envision light, flaky croissants; airy cakes; moist brownies; dreamy pie crusts; and scrumptious cookies – all made with whole grains. This is what you get in King Arthur Flour Whole Grain Baking, a revolutionary cookbook that breathes new life into breads, cakes, cookies, pastries and more by transforming the dark and dense alchemy of whole grain baking into lively, flavorful, sweet and savory treats of all types.
Inside the Jewish Bakery is an absolute necessity for anyone interested in Ashkenazic Jewish history, culture, and baking. Traditional Eastern European Jewish baking and the culture which is inherent in it is honored in this extraordinary book.
Not only have Ginsberg and Berg made accessible to home bakers of all levels the authentically Jewish breads, pastries, cookies, and cakes that were once widely available in neighborhood bakeries, they also provide a comprehensive history of Ashkenazic Jews in Eastern Europe and America, and their traditions. The recipes are based on professional formulas used by American Jewish Bakers and are adapted for the home kitchen. The authors chronicle superbly the evolution of rye breads, challah, bagels, and bialys from their European roots to today, and a special chapter on Passover baking provides delicious recipes for non-leavened desserts for the Seder table.
From the inside book flap: “Both novice and experienced bakers have cause to celebrate Peter Reinhart’s The Bread Baker’s Apprentice. Peter’s years of hands-on experience combined with his excellent teaching skills make this book the closest thing to having a master at your side as you bake.” — Lora Brody, author of Basic Baking
In the Bread Baker’s Apprentice, Peter shares his latest bread breakthroughs, arising from his study in several of France’s famed boulangeries and the always-enlightening time spent in the culinary academy kitchen with his students. Peer over Peter’s shoulder as he learns from Paris’s most esteemed bakers, like Lionel Poilane and Phillippe Gosselin, whose pain a l’anceinne has revolutionized the art of baguette making. Then stand alongside his students in the kitchen as Peter teaches the classic twelve stages of building bread, his clear instructions accompanied by over 100 step-by-step photographs.
Predecessor to the Bread Baker’s Apprentice, Peter Reinhart’s award winning Crust and Crumbis a very worthwhile addition to your baking library.
The fifty master formulas in this marvelous collection enable bakers to create countless creative variations of foundational breads and yeasted starters, wild yeast sourdoughs, as well as carbon dioxide leavened quick breads, unleavened breads, and rich, decadent biscuits, cakes, and pastries. This book will show you the boundless possibilities of the crust and the crumb, truly bread’s heart and soul. The breads range from basic to complex, rustic to sophisticated, and include:
San Francisco Sourdough • Focaccia • German Five-Kern Bread • Mushroom Ciabatta • Chapatis • Naan • Pizza Doughs • Brioche • Kugelhopf • Buttermilk Blitz Biscuits • Cream Scones • Sourdough Pancakes • and much more.
Maggie Glezer, the uniquely qualified, totally obsessed certified baker who teaches and writes about bread for both laypeople and professionals, set off across the country in pursuit of the best bread and best bakers in America. And she returned with the goods – impeccable recipes that reproduce the excellence and craft of the best breads being made today, scaled down and written for a home kitchen.
But in addition to the recipes, she offers sumptuous color photography and portraits of the bakers, in words and pictures, that tell the story of America’s artisan bread movement, from the wheat breeders in Kansas, to a grist mill in Rhode Island, to specialty bakers from Berkeley, California, to Long Island City, New York.
This is a book to bake from, to learn from, to read for the sheer pleasure of realizing the the devotion and mastery that go into the making of our best daily bread, whether it be a dark rye, a Neapolitan pizza, a baguette, or a bially.
Whether your interest is epicurean, avocational, or vocational, you will be guided by step-by-step instructions detailing the best professional methods. Each recipe is categorized by skill level from beginner to advanced, and there are also helpful mail-order sourced for ingredients and equipment.
Classic Sourdoughs is often recommended for beginners. This new revised edition includes the “new” no knead baking technique, a section on sourdough baking in a bread machine and new recipes. The recipes are fairly simple and straightforward. Ed Wood describes the basics of preparing a sourdough culture, and then moves on to building, shaping and baking these storied loaves. Dr. Wood combines hard science with a profound respect for baking traditions, emphasizing the importance of ingredient selection and paying homage to the baking techniques practiced by the ancient Egyptians.
Featuring over ninety recipes and a chapter on baking authentic sourdoughs in bread machines, this baker’s resource also includes new information on Dr. Wood’s latest discovery – a culture considered to be the authentic San Francisco sourdough – which will allow you to re-create the world famous taste of San Francisco bread in your own home.
Another aspect of this book a lot of people appreciate is that many of the recipes call for using two cups of sourdough starter. This is considerably more than what you see in most sourdough bread recipes and a great way of using up any excess starter on hand.
This beautifully illustrated, ultra sophisticated cookbook is also accessible and user friendly. Before the baking even begins, Silverton carefully and lovingly explains the wonder of bread alchemy: how to grow a starter, and how that starter interacts with a bread’s other elements to bring about a firm yet light crumb and a crispy, crusty outside.
Then come the recipes, which range from the whimsical (Raisin Brioche, Red Pepper-Scallion Bread, and Fig-Anise Bread) to the practical (Baguettes, Bagels, and Hamburger Buns) to the sublime (Pumpkin Bread, Mushroom Bread, and, perhaps best of all, Chocolate-Sour Cherry Bread). Silverton even creates incomparable pretzels, croissants, onion rings, and dog biscuits).
Designed for the novice and expert baker alike, Nancy Silverton’s Breads from the La Brea Bakery is a must-have classic – a back-to-basics approach that will delight, inspire, and satisfy bread lovers everywhere.
The Third in a series by the author of The Cake Bible and The Pie and Pastry Bible, The Bread Bible offers a valuable foundation of knowledge for beginning bakers and those who want to understand not just the hows but the whys of baking. The “Understanding” and “Pointers for Success” sections explain in clear language the significance of the various baking techniques and ingredients called for in a recipe, providing a complete education in baking.
Rose Levy Barenbaum brings to the table an expansive knowledge of the chemistry of baking and 150 specific, foolproof recipes that have come to be known as her trademark. Easy-to-use ingredient tables provide both volume and weight. Recipes include breads made with yeast and with sourdough starter, as well as quick breads, flatbreads, brioche, and much more.
The Laurel’s Kitchen Bread Book is an ageless classic. The section on 100% whole wheat naturally leavened desem bread alone makes this book indispensable for anyone interested in the health benefits of whole grain baking.
In the years since the publication of Laurel’s Kitchen, Laurel Robertson and her friends have consulted with bread scientists and professional bakers. They have studied the history of bread making and, most important, they have baked thousands of loaves themselves.
What they have come up with is a way of baking that yields nutritious, soul satisfying bread every time. Using the best of old-fashioned (pre-white flour) experience, as well as the convenience of modern equipment (the food processor and the dough hook, for example), they have devised a method that consistently gives you the kind of bread you want.
The Laurel’s Kitchen Bread Booktakes you by the hand and leads you through the process so that you can achieve superb results. Equally useful is the treasure of advise. Have you baked a brick? Did your dough refuse to rise? Are you too busy to bake? Are you afraid you don’t have the right equipment? Here is all the information you need to make beautiful delicious, healthful bread. You’ll learn how to fit baking into your schedule. You’ll learn to trust yourself, to know the feel of the living dough, the mystery of the “spring”, the warmth of the aroma that will fill your house – as it does Laurel’s kitchen.
First published in 1984. With the notable exception of the desem bread recipe, most of the recipes call for commercial yeast.