October 9, 2016 - 9:28am
Bread book question
Hello, I own and love Artisan Breads Every Day and Whole Grain Breads (Reinhart), I keep looking on Amazon at his popular Bread Bakers Apprentice. Im trying to talk myself into spending $40 on the 15 yr anniversary edition. Will most of the information and recipes be redundant or is this truly a must have?
thanks for your thoughts!
Genevieve
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But I have BBA and 3 other bread books (not by Reinhart) and I never use BBA. Ever. IF you are in the US and don't mind Media mail you can have mine. Lol.
what is your favorite bread book?
It has more information in it and more recipes than any other bread book. Although written for professionals and advanced home bakers, it's not fancy. I'm not fancy. So it speaks to me. I adore that book. Almost all my favorite recipes are iterations of recipes in there. With a couple of exceptions.
Jeffrey Hamelman is the Baker at King Arthur Flour. His fund of knowledge is incredible. He's not as hip as the author of e.g. Tartine etc, but I like his book for it's versatility and it's basic-ness. It's my default book, even if I change up some of the ingredients or additions from time to time.
https://www.amazon.com/Bread-Bakers-Book-Techniques-Recipes/dp/1118132718/ref=sr_1_4?s=books&ie=UTF8&qid=1476037129&sr=1-4&keywords=BREAD
p.s. there's a certain fancy snobbery about artisan bread these days. Not so w Hamelman and his book. I like that about him and his book.
Im all over this book, its in my Amazon cart ready to purchase. i really like Reinharts books, but have been interested in learning from other skilled bakers. I'm also eager to read from someone who doesn't make me feel silly for spending way too much time baking bread when I'm not a professional or experienced baker. thanks again!
maybe read this thread about his book... IT's long, but will tell you a lot.
http://www.thefreshloaf.com/node/49284/hamelmans-bread-book-some-questions-and-observations
Opinions. Jeffrey Hamelman is one of the outstanding bakers in America, and a great teacher.
I disagreed w Alfanso totally. I adore Hamelman's book. He's the best!
For new or intermediate bakers BBA is a must have I think. Many of us started with this book and a few years ago it was the most highly recommended book on this forum. Time has not diminished the value of this book, and you will learn much about bread making, ingredients, dough handling, fermentation, etc. His recipes are used by many of us over and over.
Hamelman is a bit more advanced and targeted toward commercial bakers.
I have puzzled over the ongoing fascination with Forkish, as virtually none of the better bakers on this forum have been able to make his recipes work without major modifications. If you change the hydration, the times and the temperatures you can make a good bread, but you can just use BBA and skip the frustration.
Tartine was and is an excellent choice but the learning curve is steep for many because of the high hydration. His bread is second to none if you can master this technique, and his porridge breads add a new dimension.
you said none of the better bakers have been able to make his recipes work without major modifications. I had total success with his recipes as written with no changes at all so I guess I am not one of the better bakers...
Haha! Just kidding with you! I dont consider myself a superb baker but I think what I manage to make is more than adequate. As to Forkish, I believe I had success because my kitchen is cool like his and my Canadian flour must be quite absorbant like his.
Since I've had great success with Lahey's "My Bread" I'll probably skip Forkish's book, maybe this is misguided, but recently, I've been enjoying more hands on Recipes. I'm making an assumption that their recipes are similar, maybe I'm wrong :) I've decided to get the King Arthur Flour guys book, Hamelman. And I'll also get BBA, you've all helped me determine its essential. I'll read up on both before jumping in to the logistics.
I've been pondering and ogling over laminated dough for way too long, it'll happen someday. Today's success was focaccia, i assumed it'd be a failure the whole time (all that olive oil!!!!) but it turned out incredible! Eager to learn more from both these books. Thanks all!
I have all the books mentioned so far and I believe the two standouts are The Bread Bakers Apprentice and Jeffery Hamelman's, Bread. Which is best depends on your skill level and your need.
The BBA has in its first 100 pages or so the best overview and general information on bread principles and history that you can find anywhere written for a beginner. The recipes and methods that follow generally just work. It is hard to imagine a better book for a novice or someone who wants to up their game a little.
Bread, on the other hand covers a wider range of material and is written for the professional and the amateur who already has some experience baking . Although is rightfully lauded as a reference, I would hesitate to recommend it to a beginner.
Both books have a text book feel to them at times. Reinhart is the better writer in terms of connecting with the reader. he conveys his passion for baking in the manner of James Beard and Dan Lepard.
If you want a plain and simple no nonsense introduction to sourdough baking, you will find it in Bethesda Basics: Sourdough Made Simple by Mick Hartley
Charles
Great info, Charles, thanks!
It matters where you live of course, but mine has a surprisingly good selection of bread books, and they've almost always been available immediately, never more than a week or so. As a result, I've been able to read BBA and other Reinhart books, Hamelman, Forkish et al in their entirety without having to buy them first.
I should have thought of that. I'll check. Good reminder!
genevieve