How Do I
Bread
Whether bread is a yeast-raised loaf, a quick bread, or a flatbread, it is truly the staff of life in many countries. Here are a few books to get you well on your way to baking your own daily bread.
Selected Books
Hamelman, Jeffrey.
Bread: A Baker's Book of Techniques and Recipes
TX769.H235 2004
Award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking for professional and serious home bakers.
Bread: A Baker's Book of Techniques and Recipes
TX769.H235 2004
Award-winning master baker Jeffrey Hamelman presents the definitive, one-stop reference on the art and science of bread baking for professional and serious home bakers.
Helou, Anissa
Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads
TX769.H4245 2007
Bread is the single most important staple in Mediterranean diets and Helou provides a broad overview of Mediterranean savory baking, with recipes for flat and raised breads as well as for a wide variety of pies, tarts, and savory pastries, such as calzones, empanadas, pizzas, and spanakopitta.
Savory Baking from the Mediterranean: Focaccias, Flatbreads, Rusks, Tarts, and Other Breads
TX769.H4245 2007
Bread is the single most important staple in Mediterranean diets and Helou provides a broad overview of Mediterranean savory baking, with recipes for flat and raised breads as well as for a wide variety of pies, tarts, and savory pastries, such as calzones, empanadas, pizzas, and spanakopitta.
Lahey, Jim
My Bread: The Revolutionary No-Work, No-Knead Method
TX769.L256 2009
Jim Lahey, founder of New York's Sullivan Street Bakery uses slow-rise fermentation for his breads: mix water, flour, yeast, and salt and then wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. No kneading necessary and the bread has a wonderful crust, texture, and taste.
My Bread: The Revolutionary No-Work, No-Knead Method
TX769.L256 2009
Jim Lahey, founder of New York's Sullivan Street Bakery uses slow-rise fermentation for his breads: mix water, flour, yeast, and salt and then wait 12 to 18 hours for the bread to rise, developing structure and flavor; then, after another short rise, briefly bake the bread in a covered cast-iron pot. No kneading necessary and the bread has a wonderful crust, texture, and taste.
Leader, Daniel
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
TX769.L375 2007
For the serious experimental breadmaker who wants to make his own starters. Leader founded the Bread Alone Bakery in Woodstock, N.Y. and wrote a previous book, Bread Alone.
Local Breads: Sourdough and Whole-Grain Recipes from Europe's Best Artisan Bakers
TX769.L375 2007
For the serious experimental breadmaker who wants to make his own starters. Leader founded the Bread Alone Bakery in Woodstock, N.Y. and wrote a previous book, Bread Alone.
Lepard, Dan
The Art of Handmade Bread: Contemporary European Recipes for the Home Baker
TX769.L395 2007x
Dan Lepard, a highly regarded baker in Great Britain, traveled from Ireland to the Ukraine in search of the most authentic sources of grains and flavors. His intimate photographs take us on a mouthwatering journey into farmhouse kitchens and small bakeries where bread has been made for centuries. Does handmade mean you can't use that kitchenaid mixer or the bread machine?
The Art of Handmade Bread: Contemporary European Recipes for the Home Baker
TX769.L395 2007x
Dan Lepard, a highly regarded baker in Great Britain, traveled from Ireland to the Ukraine in search of the most authentic sources of grains and flavors. His intimate photographs take us on a mouthwatering journey into farmhouse kitchens and small bakeries where bread has been made for centuries. Does handmade mean you can't use that kitchenaid mixer or the bread machine?
Reinhart, Peter
Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
TX769.R4147 2001
Co-founder of the legendary Brother Juniper’s Bakery in Santa Rosa, CA, author of Brother Juniper’s Bread Book and Crust & Crumb, and instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for years. In Bread Baker's Apprentice, you'll learn the classic twelve stages of building bread with clear instructions and over 100 step-by-step photographs.
Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread
TX769.R4147 2001
Co-founder of the legendary Brother Juniper’s Bakery in Santa Rosa, CA, author of Brother Juniper’s Bread Book and Crust & Crumb, and instructor at the world’s largest culinary academy, Peter Reinhart has been a leader in America’s artisanal bread movement for years. In Bread Baker's Apprentice, you'll learn the classic twelve stages of building bread with clear instructions and over 100 step-by-step photographs.
Reinhart, Peter
Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
TX769.R4175 2009
Each recipe is broken into "Do Ahead" and "On Baking Day" sections, and engineered for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from artisan bakeries.
Peter Reinhart's Artisan Breads Every Day: Fast and Easy Recipes for World-Class Breads
TX769.R4175 2009
Each recipe is broken into "Do Ahead" and "On Baking Day" sections, and engineered for busy home bakers: most require only a straightforward mixing and overnight fermentation. The result is reliably superior flavor and texture on par with loaves from artisan bakeries.
Reinhart, Peter
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
TX769.R41875 2007
Master bread baker and innovator Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. The definitive guide to baking incredible and healthful artisan-quality bread includes recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads.
Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor
TX769.R41875 2007
Master bread baker and innovator Peter Reinhart has improved and simplified his groundbreaking delayed fermentation method to successfully meet the whole grain challenge with less hands-on time in the kitchen. The definitive guide to baking incredible and healthful artisan-quality bread includes recipes for both partial and 100-percent whole grain hearth, sandwich, and specialty breads.
Scherber, Amy and Toy Kim Dupree
Amy's Bread: Artisan-Style Breads, Sandwiches, Pizzas, and More from New York City's Favorite Bakery
TX769.S396 2010
There is now a revised and updated version of the 1996 classic by the New York City bakers at Amy's Bread. Their artisan breads are distinguished by thick crusts, chewy crumbs and distinctive flavors imparted by long fermentation times.
Amy's Bread: Artisan-Style Breads, Sandwiches, Pizzas, and More from New York City's Favorite Bakery
TX769.S396 2010
There is now a revised and updated version of the 1996 classic by the New York City bakers at Amy's Bread. Their artisan breads are distinguished by thick crusts, chewy crumbs and distinctive flavors imparted by long fermentation times.
Return to the topVideos
When cooking, it is always nice to watch a video first.
The Baker's Forum. Artisan Breads
(DVD) TX769.B18554 2004x
A master baker demonstrates how to make crusty, hearty artisan breads. From King Arthur Flour.
(DVD) TX769.B18554 2004x
A master baker demonstrates how to make crusty, hearty artisan breads. From King Arthur Flour.
The Baker's Forum. Sweet Dough
(DVD) TX769.B18555 2004x
A master baker demonstrates how to make sweet dough breads. From King Arthur Flour.
(DVD) TX769.B18555 2004x
A master baker demonstrates how to make sweet dough breads. From King Arthur Flour.
Homestead Blessings: The Art of Bread Making
(DVD) TX769.H6455 2008x
Part of the Homestead Blessings collection of homemaking skills from Franklin Springs Family Media in Tennessee. In this DVD, the West ladies offer instruction on bread making, covering whole wheat bread, cinnamon rolls, and cornbread.
(DVD) TX769.H6455 2008x
Part of the Homestead Blessings collection of homemaking skills from Franklin Springs Family Media in Tennessee. In this DVD, the West ladies offer instruction on bread making, covering whole wheat bread, cinnamon rolls, and cornbread.
Web Sites
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Breadtopia
Look here for videos on making bread, including the No Knead Bread Baking Method -
The Fresh Loaf
A community for amateur artisan bakers and bread enthusiasts that offers featured recipes, lessons, book reviews, a community forum and recipe exchange, and baker blogs.
