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Bread books for beginners recommendations.

Mutleyracers

By Mutleyracers
in Cookbooks & References

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Mutleyracers

Mutleyracers

Posted
  • Topic Starter
Posted
2 minutes ago, heidih said:

As someone who has worked with phyllo all her life and can perhaps give you "life lessons".  Because high hydration dough has similar personality. Light touch is key. In the end though taste not looks matter. Toasting can be a friend. Bake on! Flour is cheap

 

 

Thank you for reassuring me all is not lost. Persevere is what I shall do.

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heidih

heidih

Posted
Posted

An example from just now - whole wheat no knead free form. Into the oven shortly. Some ripe cheese awaits. 

IMG_1391.JPG

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ElsieD

ElsieD

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Posted
10 hours ago, jimb0 said:

I can't recommend tartine anymore due to their rabid anti-unionization behaviours in recent months. My favourite bread book for learning more about different kinds of bread remains Peter Reinhart's The Bread Baker's Apprentice. Definitely responsible for a jump in my bread baking years ago.

 

 

 

I agree, that is a great book.  I also like Peter Reinhart's Artisan Breads Every Day.  I use that one more than the other.

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Mutleyracers

Mutleyracers

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8 hours ago, heidih said:

An example from just now - whole wheat no knead free form. Into the oven shortly. Some ripe cheese awaits. 

IMG_1391.JPG

Looks so sloppy. Excited to see the finished product. 

weinoo

weinoo

Posted
Posted
11 hours ago, weinoo said:

Reinhart, Forkish, Lahey, et al.

 

 

 

By the way, I'd also add Beard, Julia, David, Malgieri, Field, Clayton, and a host of others. They all have something to offer, even if it's what NOT to do.

 

This has always been one of my favorites, if only because of the great breads eaten at Il Fornaio over the years.

 

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heidih

heidih

Posted
Posted
11 hours ago, Mutleyracers said:

Looks so sloppy. Excited to see the finished product. 

 

I don't cook for instagram. I cook to share good food with people I love. The bread had excellent flavor and texture.

Mutleyracers

Mutleyracers

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56 minutes ago, heidih said:

 

I don't cook for instagram. I cook to share good food with people I love. The bread had excellent flavor and texture.

Great reply. Thanks for sharing.

 

Here is mine this morning from the cold overnight prooving in the fridge. Not tacky inside at all but still looks stretched if that makes sense? Oh, great rise out of this one as well as split seam on the top which I have read is a good thing...

20200628_075017.jpg

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Mutleyracers

Mutleyracers

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15 minutes ago, ElsieD said:

@Mutleyracers  Nice looking loaf you have there.  What recipe did you use?

 

Hi. Thanks. I used Ken Forkish's Saturday day loaf recipe. The crust is awesome. Shatters as you bite into it.

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Mutleyracers

Mutleyracers

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On 6/28/2020 at 11:06 PM, tikidoc said:

Not a book, but the King Arthur flour website is a great resource.

Thank you. I shall check it out. I thinkni have seen a few of their videos on ripe test etc. 

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Mutleyracers

Mutleyracers

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6 hours ago, donk79 said:

Beautiful looking loaf!

Thank you. The thing is, I am not sure if it is supposed to be like that as it is meant to be a white loaf suitable for sandwiches and toast. This is more the crumb of sourdough. Chewy etc. A nice crunch to it with toast though!

  • 1 month later...
Mutleyracers

Mutleyracers

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  • Topic Starter
Posted

Hi. Thanks for the recommendation. Unfortunately I cannot get this book in the uk, for some reason it won't ship from the USA and there is no kindle version. Sounds interesting. Would like a go at the weeks worth of bread in a couple of hours!

Mutleyracers

Mutleyracers

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25 minutes ago, TdeV said:

There are two copies here @Mutleyracers. Let me know if they can't ship to UK.

Thanks for this. The cost to ship would be very expensive compared to the price of the book. It turns out that the kindle version however is now available. Upon looking I see it doesn't use metric weights, just cups which as a newby to baking I would like the weights.

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TdeV

TdeV

Posted
Posted
16 hours ago, Mutleyracers said:

it doesn't use metric weights, just cups which as a newby to baking I would like the weights.

 

Yes, volume measurement is a totally demented method. 🤣

Tri2Cook

Tri2Cook

Posted
Posted
20 hours ago, Kerry Beal said:

One of my early favorites was Bernard Clayton's Complete Book of Breads - I learned a lot from his books (I also enjoyed his Complete Book of Pastry) - Complete Book of Breads


Me too... I still have (and use) both of those and his Complete Book of Soups and Stews.

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It's kinda like wrestling a gorilla... you don't stop when you're tired, you stop when the gorilla is tired.

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