Bread cookbooks

... what country you're in would help a lot. We have bakers here from all over the world, so it might not be appropriate for me to make suggestions if I'm 3000 miles away from you...

However most book these days are available the world over thanks to Amazon, etc. so some nice easy intro books are Dough by Richard Bertiniet and Paul Hollywoods 100 Great Breads.

-Gordon

There are many listed right on the front page, and they will probably be very helpful if you have questions about the recipe.

My personal favorite is Flour Water Salt Yeast, but it is a technical book discussing HOW to make bread with the minimum of ingredients, and using various pre-ferment techniques. One basic recipe with minor modifications covers many uses: Bread, focaccia, and pizza. 

But it is very much a "purist" book. There are very few recipes and none are particularly "inventive", but if you want a really good load that does not need stuff added, but acts as a perfect platform for putting things ON, it is a great place to start.

The Pain au Bacon is pretty damn good however... especially with some fig jam!

My Favorite Baking Books: Jeffrey Hamelman, Bread, A Baker's Book of Techniques and Recipes; Peter Reinhart, The Bread Bakers Apprentice; Daniel T. DiMuzio, Bread Making;  Emily Buehler, Bread Science.  

Ford

Long time lurker, first time poster. Hello all.

Anyway, for a total newbie I'd suggest these;

Total beginner: River Cottage Bread (numerous kinds of breads, great explanations, top beginner book)

Little bit more advanced: Peter Reinhart's Artisan Breads Every Day 

Little more advanced that that: Flour Water Salt Yeast

I've got a few more, and the introductory chapters of Bread Baker's Apprentice are maybe the most in-depth bread process explanations I've read. But those three will take you a loooong way.

One thing I'd add: Learn the Dutch oven baking approach as it will save your hide with your first attempts at sticky dough. I've put some trainwrecks into a dutch oven and got gloriously rustic loaves out... ;)

The ones already named tend toward artisan-style loaves. 

It's free (look on the home page 'Handbook' tab) and is an excellent introduction to baking, written by contributors to the site. Many bread books describe particular methods that the authors are devoted to, but which are not necessarily what you want to follow as a new baker. The handbook will give you enough information to make sense of most of the posts, as you develop your own preferences. I see that Floyd's ebook is only $5 on Amazon, and would probably be worth investigating. I hope you have also looked at the 'Books' tab on the home page. 

I would recommend Richard Bertinet's "Dough" as a beginner's book and "Crust" as you become more experienced.  After that, Hamelman's "Bread".  Happy Baking!

My "go to" would have to be Hamelman's BREAD. It probably was my first book and still seems to be my "go to".  He covers everything. 

However my favourite resource is THE FRESH LOAF.  If I can't find it here it's surprising.  I think the very simple 1-2-3 method that is so often mentioned is the way to start.  When you get good loaves with that method - one part starter, two parts water, three parts flour - along with the 2% salt, then you can start playing around with hydration and blends.  Simple.  Plus you gain an understanding of what is being asked of you when resorting to books. 

I do have Forkish's Flour, Water, Salt, Yeast but I have yet to master the higher hydration that Forkish likes.   I keep trying.  The good thing about bread baking is that your worst loaf will likely still be better than anything mass produced for sale in the grocery store. 

I don't know if you have time to read this one but everything in it is great and you won't be deceived :) "The Bread Lover's Bread Machine cookbook" by Beth Hensperger.