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Bread books for beginners recommendations.


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On 6/26/2020 at 9:40 PM, TdeV said:

Hello @Mutleyracers and welcome! I'm a bread fancier but have used a bread machine for years and years, so am unlikely to be too helpful. :(

Do you know about https://scotlandthebread.org/?

Hi. Had anyone started to bake bread using pure whole grains and have you been able to get a sandwich loaf soft texture or is this flour just like granary bread etc?

 

Thanks 

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On 7/31/2020 at 11:06 PM, Mutleyracers said:

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!


I know I’m late on this but have you tried Book Depository?

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  • 7 months later...

Lately I have been using the king arthir no knead bread which is so easy, looks good and tastes awesome.

 

Was trying the ken forkish white poolish bread but I cannot get the dough to form any shape at all. I use a flor with a protein content of 11% which he uses but mine is nothing like his in his video. It just falls flat as while trying to fold and pincer. 

 

Anyone had success with this.

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4 minutes ago, Mutleyracers said:

I use a flor with a protein content of 11%

 

That seems pretty low, and while it's what he uses in his bakery, that's in his bakery. And it's a specific flour, which might have other attributes you're not aware of.

 

Try something a little higher in protein - like closer to 12% maybe?  Or drop the water a percentage or two, and maybe see how that works.

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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12 hours ago, Mutleyracers said:

Lately I have been using the king arthir no knead bread which is so easy, looks good and tastes awesome.

 

Was trying the ken forkish white poolish bread but I cannot get the dough to form any shape at all. I use a flor with a protein content of 11% which he uses but mine is nothing like his in his video. It just falls flat as while trying to fold and pincer. 

 

Anyone had success with this.

 

I go with Central Milling, usually their organic line, for my white flour and whole wheat in fine and medium.  

 

I originally tried their « Beehive, » which comes in at 10.7% protein.  Great baguettes and levain, as long as hydration isn’t high on either.  My base from them is their Baker’s choice Plus, clocking in at 11.7%.  Performs beautifully.  

 

Interesting ng the whole wheat they sell is listed as « Hi-Pro,” in three milling grades.  They tout a gentle milling process that significantly lessens shearing.  I’ve made 100% WW Hi-Pro (fine) with spring and openness approaching straight white flour levains.  My go-to is my best emulation of a traditional French pain au levain, with 63% Baker’s Choice and 27% Hi-Pro fine.  I like it a lot.

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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12 hours ago, paul o' vendange said:

My go-to is my best emulation of a traditional French pain au levain, with 63% Baker’s Choice and 27% Hi-Pro fine.  I like it a lot.

 

What happened to the missing 10%?!

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Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

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27 minutes ago, weinoo said:

 

What happened to the missing 10%?!

 

Um, baker’s 10?😆

 

That would be 37% WW.  I think.  Give me a second, I only have a dozen fingers to count on.

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-Paul

 

Remplis ton verre vuide; Vuide ton verre plein. Je ne puis suffrir dans ta main...un verre ni vuide ni plein. ~ Rabelais

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Beard on Bread (eG-friendly Amazon.com link) was my first bread book.

A Sally Lunn was the first yeast bread, from that book, I baked on my own as a young teen. 

I baked it in a bundt pan.

https://www.amazon.com/Beard-Bread-James/dp/0679755047

 

Edited by DiggingDogFarm (log)
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~Martin :)

I just don't want to look back and think "I could have eaten that."

Unsupervised, rebellious, radical agrarian experimenter, minimalist penny-pincher, and adventurous cook. Crotchety, cantankerous, terse curmudgeon, non-conformist, and contrarian who questions everything!

The best thing about a vegetable garden is all the meat you can hunt and trap out of it!

 

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