I think this was recommended by the King Arthur catalog about 10 years ago, I borrowed it from the library, and promptly bought a copy. Similar to the Bread Baker's Apprentice, but written in a more folksy manner, good guide to the process and the "why" behind the methods.

Amazon link to reviews

Excellent book. I now own it along with "The Blessing of Bread" by Maggie Glezer.

Gordon
keen de'el yeshuati

My first bread baking book was: "Home Baking, the Artful Mix of Flour and Traditions From Around the World" by Jeffrey Alford and Naomi Duguid. I truly enjoy this couple's cookbooks due to the wonderful recipes, photographs and stories. This book is certainly not a first bread-baker's book recommendation, but it is a nice addition to a cookbook collection.
pincupot

Don't forget The Laurel's Kitchen Bread Book. Their "loaf for learning" chapter is one of the best-written beginner's guides I have seen, and of course their discussion of whole wheat and other whole ingrediants is unmatched.

sPh

This book about sourdough bereadmaking has some of the most wonderful breads I have ever made.  Try the whole wheat boule--it's incomparable.

I thought the Bread Bakers Apprentice was on the long winded side. A much better book is Ultimate Bread by Eric Truille & Ursula Ferrigno---The Recipes --explainations---pictures---are all on the same page. I have tried almost all of the recipes and have not been disapointed with the results. The book explains just about everything you need to know to make a good loaf of bread. The recipes are very easy to follow.

Does anyone know of a really good book with focus on whole grains, instead of whilte?

Thanks

Srishti

Oh wow,

Thanks a lot for the info....

I'll check these out

Srishti

For those bakers who are ready to move beyond first steps and understand more about artisan breads, The Bread Builders: Hearth Loaves and Masonery Ovens by Dan Wing and Alan Scott is an exceptional read. Dan, a physician, is really good at explaining the chemistry and biochemistry of breads in ways that are accessable to the amature. This is not a recipe cookbook but a book about artisan breads and traditional ovens.

I also happened to be able to take a two day workshop with Dan at King Arthur a few years back and found him to be as good in person as he is in print.

Paul Kobulnicky

Baking in Ohio

 Looking for a pastry book By Bo Friberg ~ Not sure of the name*But I bought it back arround 1990 -1991 ~ Was small in size but thick ( I think ) Lost it when moved from FLA. back to PA. Lost a whole wooden crate of "professinal" books (about 20) - Have replaced almost all of them (13)- of the ones I have not replaced 3 are out of print - Have been searching for the " Bo" book - Think it was called* " The Pastry Chef or The Professinal Pastry Chef - was a first edition if that helps .

Any one with info - it would be great to hear from you.

P.S.S. yes I do know this is a "Bread site" LOL but it never hurt to ask

 Thanks . 

 Slidething

No Need to Knead, by Suzanne Dunaway

Now tragically out of print; used copies on Amazon rather overpriced at $70/copy.

The underlying philosophy/approach is well-hydrated doughs, gluten development through folding, and maximizing the crust:crumb ratio.

Well worth obtaining if you can find it at a reasonable price -- I think the $40 I spent on a very good used copy was certainly worthwhile.
[and so do my family & colleagues ;7) ]

- Richard

www.oldwithoutmoney.com

No Need to Knead, by Suzanne Dunaway

I loved this book, my first good bread book.

My copy is carefully wrapped on the shelf. Cost 10$ at Powells bookstore. But is priceless to me.

I use BA more for a few things, but no knead is a good book and much overlooked by the serious bakers, it is a starter book, but no less wonderful.

As a very begginer baker I bought Bread Baker's Apprentice, but the other day I saw  at the bookstore    Local Breads: Sourdough and Wholegrain Recipes from Europe's Best Artisan Bakers by Daniel Leader,  and was wondering if anybody has any comments about it.