The Ultimate Whole-Wheat Bread Baking Guide
by Beth Scott
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Review
It’s Virtually Impossible Not To Get It Right The First Time.
Beth, this book is a winner! So many cookbooks simply give you a recipe to follow (which frequently goes wrong) and very little else. No wonder people try once and then give up. Your step by step guide, with its great illustrations, takes people through the whole process from start to finish. It’s like having a master baker looking over your shoulder. You make it all so easy, it’s virtually impossible not to get it right first time and every time. I like your method so much – not to mention the great tasting result – that this is the one I will be using in my kitchen from now on. I thoroughly recommend it to anyone, even the first time beginner, and as a chef I heartily endorse your comments on the nutritional value of wholemeal bread. It is so important in a healthy, well-balanced diet. Everyone who cares about what their family eats should get hold of a copy of your book and start baking right now! Best wishes. – Michael Sheridan (TheCookBook.com)
Bread Baking: An Artisan’s Perspective
by Daniel T. DiMuzio
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Description
A guide to making artisan breads practically and profitably, Bread Baking: An Artisan’s Perspective includes step-by-step instructions on mixing, fermentation, shaping, proofing and retarding, and baking. Written for both experienced and novice bakers, Bread Baking contains more than 150 helpful photos and drawings that illustrate techniques and showcase beautiful artisan bread products. Covering the business of bread-making, this book features practical advice from successful artisan bakers as well as forty plus tested artisan bread formulas, including ciabatta, pain au levain, bagels, honey whole wheat, croissants, and many more. Artisan bread baker and teacher Dan DiMuzio provides invaluable information on troubleshooting, ingredients, laminated dough, and creating dough formulas. Professional bakers and baking and pastry students will benefit from this practical resource to artisan breads. – Amazon
From a Baker’s Kitchen: Techniques and Recipes for Professional Quality Baking in the Home Kitchen
by Gail Sher
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Description
This classic all-in-one baking book remains the best single introduction to making delicious, professional-quality bread and other baked goods at home. From a Baker-s Kitchen, now again available in this twentieth anniversary edition, is one of the essential books for any home baker who aspires to make professional-quality bread. Gail Sher, the first head baker of the celebrated Tassajara Bread Bakery in San Francisco, offers over 100 recipes-clear, foolproof, wonderfully varied and kitchen-tested. Sher divides them into two basic categories: yeasted breads-ranging from white breads to whole-wheat, rye, and specialty-flour breads (including recipes for rolls and buns as well as loaves), and quick breads-covering corn breads, spoonbreads, biscuits, tea cakes & batter breads, gingerbreads, and muffins. But Sher goes beyond the recipes to clearly and carefully describe all of the tools, ingredients, equipment, and, most originally, the bread-making methods and principles that make each recipe work, including her ingenious “”sponge method”" for making yeasted breads, which prominent bakers-the most effective technique for creating richly flavorful bread at home. – Amazon
How Baking Works
by Paula I. Figoni
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Description
Understanding and applying food science to the bakeshop-now revised and updated How Baking Works, Second Edition thoroughly covers the entire baking process, emphasizing the “whys” at work behind basic techniques. The book takes the user through the major ingredient groups, explaining how sweeteners, fats, milk, leavening agents, and other ingredients affect the appearance, flavor, and texture of the end product. The coverage also includes scaling and measurements, heat transfer, and sensory properties in baking. This revised and updated Second Edition features: Hands-on exercises and experiments at the end of each chapter, with many involving the sensory evaluation of ingredients Expanded coverage of sweeteners, variety grains, enzymes, starch structure and gelatinization, and gluten structure Important coverage of changes to federal laws, such as food allergen labeling Coverage reflecting consumer awareness of nutrition and health, including information on dietary fiber, trans fats, and trans-free fats in the baking context More photographs to illustrate the science of baking End-of-chapter questions that both review content and require readers to apply and synthesize what they’ve learned How Baking Works, Second Edition offers a dynamic, hands-on learning experience to both practicing and future bakers and pastry chefs. – Amazon
The Bread Builders: Hearth Loaves and Masonry Ovens
by Alan Scott & Daniel Wing
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Description
In recent years, a revived and burgeoning interest in wholesome, locally baked bread has swept the country, with bakeries springing up in medium towns and major urban areas alike, producing an astounding variety of interesting, crusty, tasty, handmade breads. The Bread Builders explains the grains and flours, leavens and doughs, the chemistry of bread, and the physics of baking in a big book filled with helpful drawings, photographs, recipes, and tips. In a unique angle for a book on baking bread, it also includes detailed diagrams and instructions for building your own masonry bread oven from scratch.
As Laurel Robertson, author of The New Laurel’s Kitchen says, “This book is ice cream for a baker! We visit legendary bakeries, meet wonderful people, learn all sorts of fascinating scientific information with practical usefulness in bowl and oven, and best of all, get the skinny on masonry ovens, the cherished fantasy of us all.” The enthusiasm of the authors in their search for the perfect loaf of bread permeates this detailed but lively and accessible book, and will offer much of use to both amateur and professional bread makers. – Mark A. Hetts (Amazon)
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking
by Jeff Hertzberg MD & Zoë François
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There’s nothing like the smell of freshly baked bread to fill a kitchen with warmth, eager appetites, and endless praise for the baker who took on such a time-consuming task. Now, you can fill your kitchen with the irresistible aromas of a French bakery every day with just five minutes of active preparation time, and Artisan Bread in Five Minutes a Day will show you how.
Coauthors Jeff Hertzberg and Zoë François prove that bread baking can be easier than a trip to the bakery. Their method is quick and simple, bringing forth scrumptious perfection in each loaf. Delectable creations will emerge straight from your own oven as warm, indulgent masterpieces that you can finally make for yourself. In exchange for a mere five minutes of your time, your breads will rival those of the finest bakers in the world.
With nearly 100 recipes to put this ingenious technique to use, Artisan Bread in Five Minutes a Day will open the eyes of any potential baker who has sworn off homemade bread as simply too much work. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, and this innovative book will teach you everything you need to know. – Amazon
Understanding Baking
by Joseph Amendola & Nicole Rees
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This Second Edition builds upon the tested methodologies of the past by incorporating the essentials of our advancing knowledge of food science. Readers get a closehand look at new baking ingredients and additives; the latest in modified starches, fat substitutes, and sweeteners; and the wide variety of gums and thickening agents now being used as substitutes for foods high in calories. – Amazon
BakeWise: The Hows and Whys of Successful Baking with Over 200 Magnificent Recipes
by Shirley O. Corriher
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Review from Publishers Weekly
It’s not surprising that James Beard Award-winner Corriher (CookWise) once worked as a chemist. Her no-nonsense approach to cakes, muffins, breads and cookies shows her deep knowledge and understanding that baking is, above all things, a science. This hefty collection of more than 200 recipes offers amateur and expert bakers alike clear, numbered steps and a plethora of information on ingredients, equipment and method. Invaluable troubleshooting sections solve pesky problems on everything from pale and crumbly cookies to fallen soufflés. With a sense of expertise and ease, the author showcases recipes from the basic (cherry pie, fudgy brownies, baguettes) to the more specialized Bordeaux Macadamia Crust and Bourbon Pecan Oatmeal Cookies, focusing on the reasons for each step (e.g., “using shortening limits the cookie’s spread”). Astute references to a variety of chefs, cookbook authors and restaurants add a knowing punch to this solid collection that’s sure to please bakers of all skill levels. – Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved
