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

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Although it was good at that time, it has been largely superseded by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

On Sat, 19 Jul 2014 14:39:37 -0600, graham > wrote:

>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

good list, Graham
Janet US

On 19/07/2014 3:08 PM, Janet Bostwick wrote:
> On Sat, 19 Jul 2014 14:39:37 -0600, graham > wrote:
>
>> 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
>
> good list, Graham
> Janet US
>
Thanks Janet!
There have been soooo many good books on bread written by professionals
since we produced the list for the abrFAQ. However, as good as they are,
many of the new ones are by young artisans who feel they must put their
ideas into print but they are usually "more of the same".
Some of the European books are victims of sloppy editing when they
arrive on these shores. Converting weights to volume is often poorly
done. However, I saw one of Bertinet's books in the local library and
the weights were given in ounces, which is generally OK for the US
market but in this case there were weights such as: 5.3oz or 3.2oz that
were clearly conversions from 150g and 90g.
Graham