On 19/07/2014 1:56 PM, 25lockeed wrote:
> Hello all,
> Wanting to know if anyone knows of a cookbook that has commercial and well as homestyle recipes for baking bread. I believe that the authors surname was Gomez, however I am not sure. I lost it in a divorce. Does this sound familiar to anyone? The recipes include sourdough, French country style breads, and just plain old white sandwich and whole wheat loaves, qa lot of the recipes are by weight instead of volume. If this sounds familiar to anyone, I would appreciate a response.
> TIA
> Lloyd
>
I wonder if you are thinking of "The Village Baker" by Joel Ortiz. Most
of the book is given over to domestic recipes and it is of its time in
that they are in cup measure. But there is a section at the end of the
book with commercial recipes in weights.

http://tiny.cc/49h9ix

Although it was good at that time, it has been largely superseded by
books by professionals that give all the recipes in weights, bakers' %
and volume but they emphasize the superiority of weighing for
consistency. Among these a

Bread by Jeffrey Hamelman

http://tiny.cc/z5h9ix

And several by Reinhart, e.g.:
http://tiny.cc/s4h9ix

http://tiny.cc/r3h9ix

There is also a book that has been in print for decades and covers the
full range of cakes, breads and pastries that one could expect to find
in the average USA bakery with recipes in weights and volume, but no
fancy photos:
Amendola & Rees, The baker's manual
http://tiny.cc/r2h9ix

Hope this helps
Graham