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| Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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Good books about bread baking?
I've recently taken up bread baking, and I'd love to find some good
recipe books, specifically ones that describe either French bread or "batard" crusty loaf type things. Can anyone recommend a good one? Thanks! LM |
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> wrote in message oups.com... > I've recently taken up bread baking, and I'd love to find some good > recipe books, specifically ones that describe either French bread or > "batard" crusty loaf type things. Can anyone recommend a good one? > > Thanks! > > LM > Go to: http://planeguy.mine.nu/bread/faq_abr.php#89 These are the FAQs, a work in progress, for alt.bread.recipes. There is a booklist. HTH Graham |
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Baking With Julia
"graham" > wrote in message news:4BLYd.655612$Xk.470273@pd7tw3no... > > > wrote in message > oups.com... >> I've recently taken up bread baking, and I'd love to find some good >> recipe books, specifically ones that describe either French bread or >> "batard" crusty loaf type things. Can anyone recommend a good one? >> >> Thanks! >> >> LM >> > > Go to: > http://planeguy.mine.nu/bread/faq_abr.php#89 > > These are the FAQs, a work in progress, for alt.bread.recipes. There is a > booklist. > HTH > Graham > > |
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graham wrote: > > wrote in message > oups.com... > > I've recently taken up bread baking, and I'd love to find some good > > recipe books, specifically ones that describe either French bread or > > "batard" crusty loaf type things. Can anyone recommend a good one? > > > > Thanks! > > > > LM > > > > Go to: > http://planeguy.mine.nu/bread/faq_abr.php#89 > > These are the FAQs, a work in progress, for alt.bread.recipes. There is a > booklist. > HTH > Graham Thanks! Sorry - I'm usually more scrupulous about checking FAQs. LM |
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Wow! Thanks for all the books. I'm off to the bookstore.
 LM (just baked a sweet egg bread with dried cranberries, sprinkled with almonds - smells wonderful!) The Old Bear wrote: > writes: > > >From: > >Newsgroups: rec.food.baking > >Subject: Good books about bread baking? > >Date: 12 Mar 2005 12:09:35 -0800 > > > >I've recently taken up bread baking, and I'd love to find some good > >recipe books, specifically ones that describe either French bread or > >"batard" crusty loaf type things. Can anyone recommend a good one? > > > We just moved to a new house after 16 years in our old place. This > gave me a chance to round up my baking books into one place and do > a bibliography. > > Among the titles below, I think you'll find several books which will > give you the information which you seek. A good place to start > might be Joe Ortiz' book "The Village Baker" which provides both > recipes and techniques. > > > A List of Books about Bread and Baking > -------------------------------------- > > America's Bread Book > Gubser, Mary > Quill / William Morrow > 1985 > 0-688-11608-6 > > The Art of Fine Baking > Peck, Paula > Simon & Shuster > 1961 > 0-67120-611-7 > > Artisan Baking across America > Glezer, Maggie > Artisan > 2000 > 1-57965-117-8 > > Baba =E1 Louis Bakery Bread Book > McLure, John > Chelsea Green > 1993 > 0-9636892-0-7 > > Baglemania - The 'Hole' Story > Berman, Connie & Suzanne Munshower > HP Books > 1987 > 0-89586-624-2 > > Bake Your Own Bread > Dworkin, Floss & Stan > Signet > 1973 > > The Baker's Companion > King Arthur Flour > Countryman Press > 2003 > 0-88150-581-1 > > The Baker's Manual > Amendola, Joseph & Nicole Rees > John Wiley & Sons > 2003 > 0-471-40525-6 > > Baking Bread: Old and New Traditions > Hensperger, Beth > Chronicle Books > 1992 > 0-8118-0228-0 > > Baking Bread: Recipes from Around the World > Ellison, Audrey > Quintet > 1995 > 0-7858-0489-7 > > Beard on Bread > Beard, James > Alfred A. Knopf > 1981 > 0-394-47345-0 > > Beautiful Breads > Morris Cookbooks > SchoolMate > 2002 > > The Book of Bread > Assire, Jerome > Flammarion > 1996 > 2-08013-625-9 > > Bread Machine Recipes > Publications International > Publications International > 1999 > 0-7853-3865-9 > > Bread Winners > London, Mel > Rodale Press > 1979 > 0-87857-269-4 > > Breadcraft > Schafer, Charles & Violet > Yerba Buena Press > 1974 > 0-912738-04-9 > > Breads of the Southwest Hensperger, Beth > Chronicle Books > 1997 > 0-8118-0973-0 > > Celebration Breads > Oppenheimer, Betsy > Simon & Schuster > 2003 > 0-7432-2483-3 > > Classic Essential Breads and Rolls > K=F6nemann > K=F6nemann > 1999 > 3-8290-1585-2 > > The Complete Bread Cookbook > Kaufman, Ted & Jean > Gramercy / Crown > 1969 > > Cookbook of Breads > Editors of Sunset Magazine > Lane Books > 1966 > > Cooking with Whole Grains > Orton, Mildred Ellen > Farrar, Strauss & Giroux > 1971 > 0-3745-0936-0 > > Decorative Dough Craft > Langfeld, Lynne > Sterling Publishing > 1996 > 0-8069-9739-7 > > Easy Baking plus Pasta > Burns, Claudia & Tom Lacalamita > Cookbook Resource USA > 1992 > > English Bread and Yeast Cookery > David, Elizabeth > Biscuit Books > 1980 > 0-9643600-0-4 > > Farm Journal's Homemade Bread (1969 edition) > Nichols, Nell B., ed. > Doubleday & Co. > 1969 > > Farm Journal's Homemade Bread (1985 edition) > Miller, Alice Joy, ed. > Galahad Books > 1985 > 0-88365-875-5 > > Favorite Breads from Rose Lane Farm > Roberts. Ada Lou > Hearthside Press > 1960 > > Focaccia - Simple Breads from the Italian Oven > Field, Carol > Chronicle Books > 1994 > 0-8116-0604-9 > > The Food Processor Bread Book > Editors of Consumers Guide > Publications International > 1980 > 0-671-25138-4 > > Great Breads > Shulman, Martha Rose > Chapters Publishing > 1995 > 1-881527-61-1 > > A Guide to Good Cooking with Five Roses Flour > Brodie, Jean & Pauline Harvey > Lake of the Woods > 1954 > > Homemade Breads > Home Cooking Library > Modern Publishing > 1985 > 0-87449-005-7 > > Larissa's Bread Book > Johnson-Coleman, Lorraine > Rutledge Hill Press > 2001 > 1-55853-845-3 > > Laurel's Kitchen Bread Book > Robertson, Laurel > Random House > 1984 > 0-394-53700-9 > > Natural Baking the Old-Fashioned Way > Pelton, Robert W. > A.S.Barnes & Co. > 1973 > 0-498-01250-6 > > New Complete Book of Breads > Clayton, Bernard > Simon & Schuster > 1987 > 0-671-60222-5 > > Our Daily Bread > Standard, Stella > Funk & Wagnalls > 1970 > > Pita the Great > Habeeb, Virginia T. > Workman Press > 1986 > 0-89480-039-6 > > Prairie Home Breads > Fertig, Judith M. > Harvard Commom Press > 2001 > 1-55832-172-1 > > Secrets of a Jewish Baker > Greenstein, George > The Crossing Press > 1993 > 0-89594-631-9 > > Sourdough Jack's Cookery & Other Things > Mabee, Jack > Osborn / Woods > 1970 > > The Tassajara Bread Book > Brown, Edward Espe > Shambala > 1970 > 0-87773-025-3 > > Uncle John's Original Bread Book > Brau=E9, John Rahn > Exposition-Banner > 1981 > 0-682-46876-2 > > Understanding Baking > Amendola, Joseph & Nicole Rees > John Wiley & Sons > 2003 > 0-471-40546-9 > > Uprisings: The Whole Grain Bakers' Book > Whole Grain Educational Assn. > Uprisings Pub. Co. > 1983 > 0-9611600-0-4 > > The Village Baker > Ortiz, Joe > Ten Speed Press > 1993 > 0-89815-489-8 > > What You Knead > Esposito, Mary Ann > William Morrow > 1997 > 0-688-15010-1 > > The World Encyclopedia of Bread and Break Making > Ingram, Christine & Jennie Shapter > Hermes House > 2002 > 1-84309-141-0 > > A World of Breads > Casella, Dolores > David White Co. > 1966 > > Yesterday's Bread > Lalli, Carole > Harper Perennial > 1999 > 0-06-095314-4 >=20 >=20 >=20 > Cheers, > The Old Bear |
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> wrote in message oups.com... > I've recently taken up bread baking, and I'd love to find some good > recipe books, specifically ones that describe either French bread or > "batard" crusty loaf type things. Can anyone recommend a good one? > > Thanks! > > LM > There are techniques you will need to learn about to get to a good French bread. There are two books that will give you all the information about how the ingredients and technique work together to make bread. They are "The Bread Bakers Apprentice" by Peter Reinhart and "Bread: A Baker's Book of Technique and Recipes" by Jeffrey Hammelman. The recipes in both books are very good and very well explained. I'd recommend getting one or both of the books. Come on over to alt.bread.recipes--we'd enjoy your company. Janet |
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Bread Baker's Apprentice is my favorite.
I've got quite a few reviews over at: http://www.thefreshloaf.com/modules/...p?storytopic=2 More reviews coming soon. -F |
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"Janet Bostwick" > wrote in
: > > > wrote in message > oups.com... > > I've recently taken up bread baking, and I'd love to find some > > good recipe books, specifically ones that describe either French > > bread or "batard" crusty loaf type things. Can anyone recommend a > > good one? > > > > Thanks! > > > > LM > > > There are techniques you will need to learn about to get to a good > French bread. There are two books that will give you all the > information about how the ingredients and technique work together to > make bread. They are "The Bread Bakers Apprentice" by Peter > Reinhart and "Bread: A Baker's Book of Technique and Recipes" by > Jeffrey Hammelman. The recipes in both books are very good and > very well explained. I'd recommend getting one or both of the > books. > > Come on over to alt.bread.recipes--we'd enjoy your company. > Janet > > > from http://www.robinhood.ca/ They have a nice bread tips and bread recipe selection. Chunky Cheese Bread If you’re a cheese lover, then this should be the next bread you bake. It travels well, which means it’s perfect for picnics. It makes the flavour of bacon and tomato sandwiches dance. And cut into thick slices, it grills to perfection on your barbecue. Why not serve it instead of hamburger buns at your next get-together? Ingredients 1 tsp sugar 5 mL 1 1/2 cups water, warm 375 mL 1 envelope (8 g) active dry yeast (2 1/4 tsp/11 mL) 1 envelope 1/3 cup oil 75 mL 1 tsp salt 5 mL 1 tsp Tabasco sauce 5 mL 1 egg, beaten 1 1/2 cup Parmesan cheese, grated 125 mL 4 1/4 cups ROBIN HOOD Best For Bread Homestyle White Flour 1050 mL 1 1/2 cups cheddar cheese, cubed 375 mL Preparation DISSOLVE sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. BEAT IN oil, salt, Tabasco and egg until smoothly blended. Add Parmesan cheese. STIR IN 2 cups (500 mL) Robin Hood Best For Bread Homestyle White Flour. Beat well. Add more flour until mixture becomes too stiff to stir and cleans sides of bowl. Turn out onto lightly floured board. KNEAD dough, adding more flour as necessary to make a soft dough. Continue kneading until dough is smooth, elastic and no longer sticky (about 10 minutes). PLACE in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. LET RISE in warm place (75°-85°F/24°-29°C) until doubled (45-60 minutes). PUNCH DOWN. Turn out onto lightly floured board. Knead in the cheddar cheese cubes until well distributed. Divide into 2 equal portions. SHAPE each portion into a loaf. Place seam side down in 2 well greased 8 1/2" x 4 1/2" x 2 3/4" (1.5 L ) loaf pans. Cover with tea towel. LET RISE in warm place until dough rises 1 1/2" (3 cm) above top of pan in centre and corners are filled (45-60 minutes). BAKE at 375°F/190°C on lower oven rack for 30 to 35 minutes. Remove from pans immediately and cool on wire racks QUICK NOTE: This recipe makes 2 loaves. Try some of the following for variety: Mini Cheese Loaves: Prepare as above, dividing dough into 6 portions. Shape and bake in 5" x 2 1/2" x 2" (13 cm x 6 cm x 5 cm) loaf pans. Reduce rising and baking time by approximately 10 minutes. Mix in 1/2 lb (250 g) cooked and chopped bacon or ham with the cheese. Add chopped green onions if desired. NOTE: Grease pans very well with shortening as cheese tends to stick when it melts. -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic 1AC 5.6mmol or 101mg/dl Continuing to be Manitoban |
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In article >,
(The Old Bear) wrote: > writes: > > >From: > >Newsgroups: rec.food.baking > >Subject: Good books about bread baking? > >Date: 12 Mar 2005 12:09:35 -0800 > > > >I've recently taken up bread baking, and I'd love to find some good > >recipe books, specifically ones that describe either French bread or > >"batard" crusty loaf type things. Can anyone recommend a good one? > > > We just moved to a new house after 16 years in our old place. This > gave me a chance to round up my baking books into one place and do > a bibliography. > > Among the titles below, I think you'll find several books which will > give you the information which you seek. A good place to start > might be Joe Ortiz' book "The Village Baker" which provides both > recipes and techniques. > >[list of books snipped] And I thought I had a lot of baking books! I would also add Bernard Clayton's The Breads of France to the list. His directions are meticulous (and lengthy), perfect for a novice at artisanal breads. Cindy -- C.J. Fuller Delete the obvious to email me |
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"Cindy Fuller" > wrote in message ... > In article >, > (The Old Bear) wrote: >> > And I thought I had a lot of baking books! I would also add Bernard > Clayton's The Breads of France to the list. His directions are > meticulous (and lengthy), perfect for a novice at artisanal breads. > > Cindy Except that he adds milk powder to many of the recipes that should be straight dough. Graham |
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"graham" > wrote in message news:cNlZd.676184$Xk.191457@pd7tw3no... > > "Cindy Fuller" > wrote in message > ... >> In article >, >> (The Old Bear) wrote: >>> >> And I thought I had a lot of baking books! I would also add Bernard >> Clayton's The Breads of France to the list. His directions are >> meticulous (and lengthy), perfect for a novice at artisanal breads. >> >> Cindy > > Except that he adds milk powder to many of the recipes that should be > straight dough. > > Graham I'm glad you mentioned this. I've noticed this in his recipes. I've often wondered, "what gives here." Are there certain bakers that prefer bread that calls for milk added as an ingredient, and it's that simple -- I don't know. Dee |
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Hi -- Can someone please explain why a bread dough would call for a small amount of milk powder, and what the consequences would be for omitting it? If milk isn't an option, what might one use instead for a similar result? Or do you just have to live without a certain texture or other end result? --Beth Kevles http://web.mit.edu/kevles/www/nomilk.html -- a page for the milk-allergic Disclaimer: Nothing in this message should be construed as medical advice. Please consult with your own medical practicioner. NOTE: No email is read at my MIT address. Use the AOL one if you would like me to reply. |
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(Beth Kevles) wrote:
> >Hi -- > >Can someone please explain why a bread dough would call for a small >amount of milk powder, and what the consequences would be for omitting >it? If milk isn't an option, what might one use instead for a similar >result? Or do you just have to live without a certain texture or other >end result? According to my bread baking books, milk enhances flavor and increases the nutritional value of the bread. When I make bread from scratch (using my gramma's recipe), I use warm milk, rather than warm water. I find that the texture is nicer that way. Many bread machine recipes call for dry milk powder rather than fluid milk simply for convenience. really, the only way to find out if the bread will work (for whatever value of "work" you want) without the milk powder is to try it. -- Jenn Ridley : |
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"Dee Randall" <deedoveyatshenteldotnet> wrote in message ... > > "graham" > wrote in message > news:cNlZd.676184$Xk.191457@pd7tw3no... >> >> "Cindy Fuller" > wrote in message >> ... >>> In article >, >>> (The Old Bear) wrote: >>>> >>> And I thought I had a lot of baking books! I would also add Bernard >>> Clayton's The Breads of France to the list. His directions are >>> meticulous (and lengthy), perfect for a novice at artisanal breads. >>> >>> Cindy >> >> Except that he adds milk powder to many of the recipes that should be >> straight dough. >> >> Graham > I'm glad you mentioned this. I've noticed this in his recipes. I've > often wondered, "what gives here." Are there certain bakers that prefer > bread that calls for milk added as an ingredient, and it's that simple -- > I don't know. Dee These days I use milk or milk powder only where a recipe for an enriched type of bread calls for it. I never use it in straight dough type breads. I noticed, many years ago, that whenever I used it, it resulted in a fine, even-textured crumb, which is OK if you are making a sandwich loaf but not artisan-style breads. Can you imagine a baguette or a peasant-style miche with the texture of wonder-bread?<g> Graham |
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"graham" > wrote in message news:dzCZd.688616$6l.448096@pd7tw2no... > > "Dee Randall" <deedoveyatshenteldotnet> wrote in message > ... >> >> "graham" > wrote in message >> news:cNlZd.676184$Xk.191457@pd7tw3no... >>> >>> "Cindy Fuller" > wrote in message >>> ... >>>> In article >, >>>> (The Old Bear) wrote: >>>>> >>>> And I thought I had a lot of baking books! I would also add Bernard >>>> Clayton's The Breads of France to the list. His directions are >>>> meticulous (and lengthy), perfect for a novice at artisanal breads. >>>> >>>> Cindy >>> >>> Except that he adds milk powder to many of the recipes that should be >>> straight dough. >>> >>> Graham >> I'm glad you mentioned this. I've noticed this in his recipes. I've >> often wondered, "what gives here." Are there certain bakers that prefer >> bread that calls for milk added as an ingredient, and it's that simple -- >> I don't know. > > > Dee > These days I use milk or milk powder only where a recipe for an enriched > type of bread calls for it. I never use it in straight dough type breads. > I noticed, many years ago, that whenever I used it, it resulted in a fine, > even-textured crumb, which is OK if you are making a sandwich loaf but > not artisan-style breads. Can you imagine a baguette or a peasant-style > miche with the texture of wonder-bread?<g> > Graham > For many people, French bread is anything that comes in that long shape--regardless of crumb texture or ingredients in the dough. Otherwise, why would that grocery store 'French' bread that is available hot every afternoon a 4 be so popular? Janet |
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On Tue, 15 Mar 2005, Janet Bostwick wrote:
> > not artisan-style breads. Can you imagine a baguette or a peasant-style > > miche with the texture of wonder-bread?<g> > > Graham > > > For many people, French bread is anything that comes in that long > shape--regardless of crumb texture or ingredients in the dough. Otherwise, > why would that grocery store 'French' bread that is available hot every > afternoon a 4 be so popular? > Janet Well, there is the undeniable appeal of almost *any* truly fresh, warm bread... Supermarket "french" bread is sort of like mass-market (American, anyway) beer: A very carefully engineered, consistent product, and a good representation of a style that, while I may not like it, many people do. Dave |
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On Tue, 15 Mar 2005 12:37:41 -0800
Dave Bell > wrote: > On Tue, 15 Mar 2005, Janet Bostwick wrote: > > > > not artisan-style breads. Can you imagine a baguette or a > > > peasant-style miche with the texture of wonder-bread?<g> > > > Graham > > > > > For many people, French bread is anything that comes in that long > > shape--regardless of crumb texture or ingredients in the dough. > > Otherwise, why would that grocery store 'French' bread that is > > available hot every afternoon a 4 be so popular? > > Janet > > Well, there is the undeniable appeal of almost *any* truly fresh, warm > bread... Supermarket "french" bread is sort of like mass-market > (American, anyway) beer: A very carefully engineered, consistent product, > and a good representation of a style that, while I may not like it, many > people do. Ahh, I fondly remember the first time i baked bread at a friend's house. Tipped a loaf out of it's pan and went looking for a sharp, serrated knife. "What are you doing?! You can't cut bread right out of the oven!" "Uh, I can't?" "Yeah, it gets all mangled" "What?" "And it gets a weird texture when you store it." "uhh?" So i rolled it onto it's side and cut it into 3/4" thick slabs, steam pouring out, and watched the whole loaf get buttered and devoured in about 2 minutes by the amazed onlookers. Just placed my order for a 15"x20" Fibrament-D stone. Don't think I'll be carting it around to show off my baking prowess with it, though. |
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