I think this was recommended by the King Arthur catalog about 10 years ago, I borrowed it from the library, and promptly bought a copy. Similar to the Bread Baker's Apprentice, but written in a more folksy manner, good guide to the process and the "why" behind the methods.

Amazon link to reviews

Excellent book. I now own it along with "The Blessing of Bread" by Maggie Glezer.

Gordon
keen de'el yeshuati

My first bread baking book was: "Home Baking, the Artful Mix of Flour and Traditions From Around the World" by Jeffrey Alford and Naomi Duguid. I truly enjoy this couple's cookbooks due to the wonderful recipes, photographs and stories. This book is certainly not a first bread-baker's book recommendation, but it is a nice addition to a cookbook collection.
pincupot

Don't forget The Laurel's Kitchen Bread Book. Their "loaf for learning" chapter is one of the best-written beginner's guides I have seen, and of course their discussion of whole wheat and other whole ingrediants is unmatched.

sPh

This book about sourdough bereadmaking has some of the most wonderful breads I have ever made.  Try the whole wheat boule--it's incomparable.

I thought the Bread Bakers Apprentice was on the long winded side. A much better book is Ultimate Bread by Eric Truille & Ursula Ferrigno---The Recipes --explainations---pictures---are all on the same page. I have tried almost all of the recipes and have not been disapointed with the results. The book explains just about everything you need to know to make a good loaf of bread. The recipes are very easy to follow.

Does anyone know of a really good book with focus on whole grains, instead of whilte?

Thanks

Srishti

Oh wow,

Thanks a lot for the info....

I'll check these out

Srishti

For those bakers who are ready to move beyond first steps and understand more about artisan breads, The Bread Builders: Hearth Loaves and Masonery Ovens by Dan Wing and Alan Scott is an exceptional read. Dan, a physician, is really good at explaining the chemistry and biochemistry of breads in ways that are accessable to the amature. This is not a recipe cookbook but a book about artisan breads and traditional ovens.

I also happened to be able to take a two day workshop with Dan at King Arthur a few years back and found him to be as good in person as he is in print.

Paul Kobulnicky

Baking in Ohio

 Looking for a pastry book By Bo Friberg ~ Not sure of the name*But I bought it back arround 1990 -1991 ~ Was small in size but thick ( I think ) Lost it when moved from FLA. back to PA. Lost a whole wooden crate of "professinal" books (about 20) - Have replaced almost all of them (13)- of the ones I have not replaced 3 are out of print - Have been searching for the " Bo" book - Think it was called* " The Pastry Chef or The Professinal Pastry Chef - was a first edition if that helps .

Any one with info - it would be great to hear from you.

P.S.S. yes I do know this is a "Bread site" LOL but it never hurt to ask

 Thanks . 

 Slidething

No Need to Knead, by Suzanne Dunaway

Now tragically out of print; used copies on Amazon rather overpriced at $70/copy.

The underlying philosophy/approach is well-hydrated doughs, gluten development through folding, and maximizing the crust:crumb ratio.

Well worth obtaining if you can find it at a reasonable price -- I think the $40 I spent on a very good used copy was certainly worthwhile.
[and so do my family & colleagues ;7) ]

- Richard

www.oldwithoutmoney.com

No Need to Knead, by Suzanne Dunaway

I loved this book, my first good bread book.

My copy is carefully wrapped on the shelf. Cost 10$ at Powells bookstore. But is priceless to me.

I use BA more for a few things, but no knead is a good book and much overlooked by the serious bakers, it is a starter book, but no less wonderful.

As a very begginer baker I bought Bread Baker's Apprentice, but the other day I saw  at the bookstore    Local Breads: Sourdough and Wholegrain Recipes from Europe's Best Artisan Bakers by Daniel Leader,  and was wondering if anybody has any comments about it.

I have been making bread from a Barm I started Nov 2001 and refresh on a regular basis.

May 2nd my 96y.o. mother in law gave me the book "Artisan Bread in Five Minutes a Day" by Jeff Hertzberg and Zoe Francois.  "I" having made this Barm and over the years might have used 500 pounds of flour to keep it alive all but turned my nose up at the concept of mixing all the flour, water, salt, and yeast together at one time letting it rise THEN put it in the refrigerator over night. Now when you want to BAKE some bread you take out a pound or two depending on how muche you want to make.  You stretch the dough fold it under rotate stretch it again fold it under form a ball and set it on your peel.  THATS IT! You don't knead it, pray for it, or beg it to turn into bread.  After it comes to room temp in about 40 min you bake it and EAT IT!.

CAUTION!  I have to give some caution here.  Even starting with "The Master Recipe" make sure the container that you put it in is 8qts or more in size.  Thinking that "I" knew the volume for flour, water and yeast expansion put "my" first batch in a 4qt container.  Well let me just say that it was NOT big enough.

The bread came out great each time I baked a loaf.  To get the crust that "I" wanted I increased the oven temp to 500*.

I still have and feed my Barm but along side that in a much larger container I have the makings of some very good bread.