Author Topic: What is THEE bread book? (Read 11645 times)

pnj · « **on:** November 27, 2007, 04:28:49 PM »

I'm making a small list of items for my girl for christmas.. I don't have a bread book so I thought I'd add one.

I really want to make great pizza dough (is it possible without a scale?) and I love bagels but good bread is great too. Something that mentions all of these would be nice, but lets hear your suggestions.

Thanks!

apizza · « **Reply #1 on:** November 27, 2007, 07:20:17 PM »

I don't think THEE bread book exists but here's two I like:

"The Bread Bible" by Rose Levy Beranbaum

"Artisan Baking" by Maggie Glezer. Nice recipes and great reading about bread baking across America

I suspect there will be plenty of suggestions for you. I also think the scale is worth it. Make it a package gift. Good Luck

deb415611 · « **Reply #2 on:** November 27, 2007, 08:23:18 PM »

1st choice - Bread Baker's Apprentice by Peter Reinhart
2nd choice - The Bread Bible by Rose Levy Beranbaum

Another book that I really like is The Baker's Companion by King Arthur Flour but it includes all baking not just bread.

trosenberg · « **Reply #3 on:** November 27, 2007, 08:35:04 PM »

Nothing wrong with the other suggestions made but do not overlook Local Breads by Dan Leader or Bread by Jeffery Hamelman.

abatardi · « **Reply #4 on:** November 28, 2007, 03:26:26 AM »

I haven't gotten the bread bible yet... I've skimmed through her pie & pastry bible and there are some good things in there.. of the half dozen or so that I've read my top 3 list would go:

1) Bread Baker's Apprentice - Reinhart
2) Bread - Hammelman
3) Artisan Baking - Glezer

Barry · « **Reply #5 on:** November 28, 2007, 10:40:54 AM »

[quote1)1) Bread Baker's Apprentice - Reinhart
2) Bread - Hammelman
][/quote]

Agreed !

Barry

pizzoid · « **Reply #6 on:** November 28, 2007, 11:23:47 AM »

Quote from: pnj on November 27, 2007, 04:28:49 PM

I'm making a small list of items for my girl for christmas.. I don't have a bread book so I thought I'd add one.

www.ecookbooks.com is usually cheaper than Amazon (if you don't have a local independent bookstore to support).

- Al

EdF · « **Reply #7 on:** November 29, 2007, 02:10:30 PM »

The Hammelman book took our bread-making to a new level. Plan on getting a scale, too. They're not that expensive.

Frankie G · « **Reply #8 on:** December 11, 2008, 11:43:08 PM »

I hear that THEE bread book is... The Taste Of Bread.

I love the Bread Baker's App, Local Breads, and Bread Bible

scottfsmith · « **Reply #9 on:** December 13, 2008, 09:38:57 PM »

I have been baking more bread than pizzas lately. Heres the books I like

Expert - Hamelman's Bread
Intermediate - Reinhardts Bread Bakers Apprentice
Beginner - Artisan Bread in 5

I now follow Hamelman the most but I "worked up" through the pile there. Never looked Taste of Bread or Bread Bible..

Scott

Essen1 · « **Reply #10 on:** December 13, 2008, 11:08:33 PM »

Another good book is Nancy Silverton's "Breads from the La Brea Bakery"

It contains some great recipes for all kinds of breads and insider info on starters, yeast, fermentation, etc. Some of that info is extremely helpful for pizza making.

apizza · « **Reply #11 on:** December 14, 2008, 09:11:14 PM »

I have to go with "The Bread Bible" by Rose Levy Beranbaum

JConk007 · « **Reply #12 on:** December 15, 2008, 08:18:24 AM »

Crust and Crumb? Think thats it will check when I get home
JC

Chef_Boy-R-Dee · « **Reply #13 on:** December 15, 2008, 09:31:29 PM »

I have had "The Bread Baker's Apprentice" for a while

I just got "Artisan Baking"

and I would like to get "Bread" and "Crust & Crumb" and "Whole Grain Breads"

Pedro72 · « **Reply #14 on:** February 19, 2009, 10:00:25 PM »

I'd have to go with Bernard Clayton's "The Complete Book of Bread", and I've learned a lot from "Baking with Julia", although it's not strictly a "bread" book.

Frankie G · « **Reply #15 on:** March 01, 2009, 02:05:37 PM »

I love the book Local Breads. Amazon quotes it as:

Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers

EVERY recipe that I have tried has come out perfect. Perfect. with a great recipe for pizza alla' Romana

Frankie G

artigiano · « **Reply #16 on:** March 02, 2009, 10:49:18 PM »

I have a question for the bread book guys out there. I picked up Reinhardt's book and am interested in making some of the breads, howevor, I cant figure out why he uses a starter as well as instant yeast. I am sure there is an explanation in there somewhere.. but why not just use a little more starter to compensate for the IDY? Anyway, I was just looking at this thread and I decided to pose that question even though it may not belong here. The reason I ask is that I am trying to figure out the reason, and I have a a feeling that I should not bother with his IDY. It is taking me longer to use this book since I dont understand his concept.

thanks,

Alessandro

Pete-zza · « **Reply #17 on:** March 02, 2009, 11:09:53 PM »

Al,

See Reply 11 at http://www.pizzamaking.com/forum/index.php/topic,8011.msg69016.html#msg69016.

Peter

artigiano · « **Reply #18 on:** March 04, 2009, 08:36:55 PM »

thanks Peter,

When I use a starter it is usually quite consistent. I will most likely add some more fermentation time to compensate for me taking out the IDY.

Al

Ronne · « **Reply #19 on:** January 17, 2011, 11:52:22 PM »

hi Peter,..
nice information shared here,..
thanks,..